Watermelon skin (the white rind and green outer layer) is entirely edible and surprisingly versatile. Most people toss it, but it can be pickled, stir-fried, blended into smoothies, turned into preserves, or composted. The rind is rich in dietary fiber and contains citrulline, an amino acid that supports blood flow, at concentrations about 1.5 times higher than pure watermelon juice.
Pickle It
Pickled watermelon rind is a Southern staple that turns the bland white part into something tangy, sweet, and crunchy. The basic method is simple: peel off the hard green skin, cut the white rind into cubes or strips, and simmer them in a brine of equal parts vinegar and water with sugar and spices. A recipe from the LSU AgCenter calls for 2 pounds of rind (roughly what you get from a 5-pound melon), 1 cup of apple cider or distilled vinegar, 1 cup of water, and your choice of whole spices like allspice berries, cinnamon sticks, star anise, or cloves. Sliced jalapeño and red pepper flakes add heat if you want it.
Pack the cooked rind and hot brine into jars, refrigerate, and let the flavors develop for at least 24 hours. Refrigerator pickles last several weeks. If you want shelf-stable pickles, use a standard water-bath canning process. The finished product tastes like a cross between a bread-and-butter pickle and candied fruit, and it works well on cheese boards, in salads, or alongside grilled meat.
Stir-Fry It
Watermelon rind cooks much like zucchini. Peel the dark green outer layer (or leave it on if you slice thinly enough), cut the white part into thin strips or half-moons, and stir-fry it with other vegetables. It softens and turns translucent in about 5 to 6 minutes over medium heat. A sweet-and-sour approach works especially well: toss the cooked rind with soy sauce, rice vinegar, a pinch of sugar, and sriracha, then cook for another 2 minutes until the sauce turns glazy. Finish with sesame oil and green onions.
The rind absorbs flavors like a sponge, so it pairs well with bold sauces. You can also add it to curries, soups, or braise it with garlic and ginger. In parts of China and Southeast Asia, stir-fried watermelon rind is a common home dish, not a novelty.
Blend It Into Smoothies or Juice
Adding watermelon rind to a blender is the lowest-effort way to use it. The white part has a mild, slightly cucumber-like flavor that disappears when combined with stronger ingredients like berries, citrus, ginger, or mint. Research published in the journal Molecules found that pure rind juice contains about 61 mg of citrulline per 100 grams of fresh weight, compared to roughly 40 mg in juice made from only the red flesh. Your body converts citrulline into arginine, which helps relax blood vessels.
For the smoothest texture, peel off the tough green skin and use only the white portion. A high-speed blender handles it easily. If you’re using a regular blender, cut the rind into small chunks first. Combine it with frozen fruit and a splash of lime juice, and the rind essentially becomes an invisible source of extra fiber and nutrients.
Make Preserves
Watermelon rind preserves are an old-fashioned recipe that turns the rind into something resembling candied ginger in syrup. The National Center for Home Food Preservation offers tested recipes for safe canning. You’ll need pectin, since the rind doesn’t contain enough natural pectin to gel on its own. Low-methoxyl pectins (sold as “no-sugar-needed” varieties) work if you want to reduce the sugar, and some can be used with no sugar at all.
The basic process involves peeling and cubing the rind, cooking it until tender, then simmering it with sugar, lemon juice, and pectin until it sets. Spices like cinnamon and ginger complement the mild sweetness. The finished preserves spread well on toast or biscuits.
Compost It or Feed It to Animals
If cooking with it doesn’t appeal to you, watermelon rind is excellent compost material. It breaks down quickly because of its high water content, and it adds nitrogen to your pile. Cut it into smaller pieces to speed decomposition.
Chickens can safely eat watermelon rind, though not all birds love it. Cutting it into smaller, manageable pieces helps, since the rind is tougher than the flesh. Remove uneaten scraps after a few hours to prevent attracting flies or rodents, and avoid feeding moldy or overripe pieces. Dogs can also eat small amounts of the white rind, though the green outer skin is harder to digest and better removed.
How to Prep the Rind Safely
Before eating or cooking with the rind, you need to clean the outer surface thoroughly. Scrub the whole melon under running water with a clean brush before cutting into it. This matters because your knife drags surface bacteria and pesticide residues through the flesh as you slice. Running water and scrubbing are more effective than soaking or dunking. The FDA specifically advises against using soap, detergent, or commercial produce washes on fruits and vegetables, since those haven’t been shown to work better than water alone.
Once the melon is cut, separate the rind from the red flesh. For most recipes, you’ll peel off the hard dark green outer layer with a vegetable peeler or sharp knife and use only the white part. The green skin is edible but very firm, so it needs to be sliced paper-thin if you keep it. When dried, watermelon rind is nearly 49% dietary fiber by weight, which makes even small servings a meaningful source of roughage in your diet.