Watermelons are at their best this season, and if you appreciate them as much as I do, you may end up with a mountain of leftover rind. Why throw it away when you can make a delicious zero-waste preserve? This simple recipe not only uses each part of the watermelon, but it also produces a delicious dessert that is ideal for cakes or snacking.


Why Use Watermelon Rinds?
Watermelon is more than simply a delicious summer snack; it also contains a lot of nutrients. The lovely flesh is high in vitamins A and C, and antioxidants like lycopene, and contains more than 90% water, keeping you hydrated. But do not neglect the rind! It contains citrulline, an amino acid that reduces muscular pain and increases blood flow. Also, consuming the rind reduces food waste and promotes a more sustainable lifestyle.
Ingredients:
- 650 grams of watermelon rind
- 650 grams of unrefined brown sugar
- 1/2 cup lemon juice
- 1 tablespoon vanilla extract
- Water
Step-by-Step Instructions:
- Prepare the Rind: Start by cutting the watermelon rind into small, bite-sized cubes.
- Soak the Rind: Put the rind cubes in a large bowl and cover them with water. Use twice the weight of the rind in water—so for 650 grams of rind, you’ll need about 1.3 liters of water. Add 1/2 cup of pickling lime or lemon juice to the water and let it soak for 2 to 3 hours. This step helps to soften the rind and cut down on bitterness.
- Rinse and Drain: After soaking, rinse the rind cubes well under cold water. Let them drain.
- Make the Syrup: In a large pot, dissolve the brown sugar in 2 cups of water. Bring it to a boil, stirring occasionally until the sugar is fully dissolved.
- Cook the Rind: Add the soaked rind cubes to the boiling sugar syrup. Reduce the heat and let it simmer gently for about 2 hours. The rind will become tender and soak up the sweet syrup.
- Add Flavor: About 10 minutes before finishing, stir in the vanilla extract or lemon juice to give the preserve a lovely depth of flavor.
- Cool and Store: Once the rind is tender and the syrup has thickened, remove the pot from the heat. Let the preserve cool before transferring it to a clean jar. Store it in the fridge, where it will keep for several weeks.
Tips and Notes:
- If you’re not keen on the green part of the rind, feel free to peel it off before cooking. I personally love the extra texture and color the green adds.
- This watermelon rind preserve is incredibly versatile. It’s great as a cake topping, mixed into yogurt, or just enjoyed by itself.
Turning watermelon rind into a tasty preserve is a fantastic way to reduce waste and enjoy a unique, homemade treat. Give this zero-waste recipe a go and transform your leftover watermelon rinds into a sweet and sustainable delight!