Watermelon Rind Stir Fry

Name: Watermelon Rind Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2-3 cups of watermelon rind, pink flesh removed (and eaten, obviously); 2-3 large carrots; 1 TBS neutral, high heat oil (like avocado); 2 scallions; 3 TBS peanut butter; 1 inch knob of fresh ginger, grated (or 1 tsp dried); 1 TBS maple syrup; 2 TBS soy sauce or tamari for gluten-free; Juice from 1/2 medium lime; 1 TBS rice vinegar, optional; Pinch of red pepper flakes; 1 TBS sesame oil, optional; Water to thin; Lime wedge; Peanuts; Fresh basil and/or mint; Sesame seeds; Cooked grain of choice (I like white or brown rice)

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Watermelon rind is fully edible, so enjoy it in this easy weeknight stir fry recipe! It tastes like a cucumber and is perfectly complemented with a satisfying peanut sauce. Reduce food waste and have dinner ready in just 20 minutes!

a bowl of watermelon rind stir fry with rice and peanut sauce

Watermelon Rind Recipe FAQ

Wait, is watermelon rind edible?

Yes, you can eat watermelon rind! Both the white rind and green skin of a watermelon are completely edible. There are some general health benefits and it is a good source of fiber. The green skin can be a bit tough, so some people prefer to peel it prior to consuming. This is also an important consideration if you are not able to purchase a pesticide-free fruit.

What does watermelon rind taste like?

It tastes like the combination of a jicama, carrot, and cucumber. Watermelon rind is fairly crunchy, with a mildly refreshing flavor. Given that it is from the same plant family as a cucumber (the cucurbits/gourd family) this tracks.

How can watermelon rind be cooked?

Outside of stir fry (detailed in the recipe below), watermelon rind can also be pickled or used in a gazpacho soup. Anywhere you can use a cucumber (like this cucumber salad), a watermelon rind would also be appropriate!

overhead shot of a pan with stir fried watermelon rind and carrots with peanut sauce

Ingredients Needed for Stir Fried Watermelon Rind with Peanut Sauce

For base:

2-3 cups of watermelon rind, pink flesh removed (and eaten, obviously)
1 cup of carrots, thinly sliced into matchsticks
2 scallions

For peanut sauce:

3 TBS peanut butter
1 inch knob of fresh ginger (or 1 tsp dried)
1 TBS maple syrup
2 TBS soy sauce or tamari
Juice from 1/2 medium lime
1 TBS rice vinegar, optional
Pinch of red pepper flakes
1 TBS sesame oil
Water to thin

To serve the stir fry, add:

Lime wedge
Fresh basil and/or mint
Sesame seeds
Cooked grain of choice (I like white or brown rice)

a spoon with rice next to watermelon rind stir fry

Other Simple Recipes to Try Next:

Looking for a way to use up your watermelon, so you can try this recipe with the rind? Try these Salted Watermelon Margaritas. I do not have a recipe for pickled watermelon rind yet but would love to try it.

Other Peanut Butter Dishes:

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Watermelon Rind Stir Fry

Author: Emily
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Watermelon rind is fully edible, so enjoy it in this easy weeknight stir fry recipe! It tastes like the combination of a carrot and a cucumber and is perfectly complemented with a satisfying peanut sauce.

Ingredients

Scale

For stir fry base:

2–3 cups of watermelon rind, pink flesh removed (and eaten, obviously)
2–3 large carrots
1 TBS neutral, high heat oil (like avocado)
2 scallions

For peanut sauce:

3 TBS peanut butter
1 inch knob of fresh ginger, grated (or 1 tsp dried)
1 TBS maple syrup
2 TBS soy sauce or tamari for gluten-free
Juice from 1/2 medium lime
1 TBS rice vinegar, optional
Pinch of red pepper flakes
1 TBS sesame oil, optional
Water to thin

To serve:

Lime wedge
Peanuts
Fresh basil and/or mint
Sesame seeds
Cooked grain of choice (I like white or brown rice)

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Instructions

Wash all produce. Next, begin preparing watermelon. Use a sharp knife or Y-peeler to remove the dark green rind. While this is edible, it can be a bit tough to chew through so I recommend taking most of it off. Slice the white part of the rind into matchstick shapes. Next, slice the carrots in the same shape. Set aside. Slice scallions into rounds, dividing the green and white portions (we’ll use both).
Add oil to a large skillet or wok over medium-high heat. Add rind and carrots and begin to cook, stirring a few times, for 5-6 minutes or until slightly softened. Add white portion of chopped scallions to the stir fry, saving the green tops for garnishing.
While vegetables are cooking, make the peanut sauce by combining in a medium bowl peanut butter, ginger, maple syrup, soy sauce/tamari, lime juice, rice vinegar if using, red pepper flakes, and sesame oil if using. Stir to combine and add a splash of water to help it come together (you want it to be fairly loose as it will thicken when cooked).
Once watermelon and carrots are starting to soften, pour peanut sauce over mixture and reduce heat to medium low. Let cook for 2-3 minutes, until the sauce becomes a bit sticky and clings to the vegetables. Remove from heat.
Serve stir fry with reserved green scallion pieces, lime wedges, peanuts, fresh herbs, sesame seeds, and cooked rice. It will keep in a sealed container in the fridge for about a week.