Okay, be honest—have you ever looked at the white part of the watermelon and wondered if it's edible?

I used to toss it without thinking twice 🍉. But recently, I stumbled across a random video online that said, "Don't waste the rind!" So, I had to give it a try. And guys… it was a game changer.

Yes, It's Edible! 🍽️

Turns out, watermelon rind is totally edible. The outer green part is a bit tough, but the white part right under it? It's crunchy, slightly sweet, and kind of refreshing. Think of it like a cucumber with a watermelon aftertaste. Some cultures have been eating it forever—pickled, stir-fried, or tossed in salads. We've just been sleeping on it.

How I Tried It 🧑‍🍳

Okay, so once I realized that carrot rind (yes, the peel!) could be more than just compost material, I got curious and tried a few things. Here's exactly what I did:

🥢 Stir-Fried Carrot Rind

Ingredients:

Peels from 2–3 large carrots (washed well)

1 clove garlic, minced

1 tbsp soy sauce

1 tsp sesame oil

Optional: sesame seeds or a pinch of chili flakes for heat

How to make it:

Heat a small pan over medium heat and add a drizzle of oil (I used sesame oil for flavor).

Toss in the minced garlic and let it sizzle for 30 seconds.

Add the carrot peels and stir-fry for 3–5 minutes until they soften slightly.

Pour in the soy sauce, give it a quick toss, and cook for another minute.

Top with sesame seeds if you're feeling fancy.

➡️ Result: Super savory, slightly sweet, and a fun way to not waste anything!

🥒 Quick Pickled Carrot Peels

Ingredients:

Peels from 3–4 carrots

½ cup white vinegar

¼ cup water

1 tbsp sugar

½ tsp salt

How to make it:

In a small saucepan, heat the vinegar, water, sugar, and salt until the sugar dissolves.

Place the carrot peels in a clean jar or container.

Pour the warm liquid over the peels, cover, and let it cool to room temp.

Then refrigerate overnight.

➡️ Next day: A crunchy, tangy little snack that’s amazing on rice bowls, sandwiches, or straight from the jar.

🍹 Carrot Rind Smoothie (Don’t Judge Yet)

Ingredients:

Peels from 1–2 carrots

1 banana

½ apple (or any fruit you like)

1 cup cold almond milk (or any milk)

A small piece of ginger (optional, but nice)

A drizzle of honey

How to make it:

Blend everything until smooth!

Taste and adjust sweetness if needed.

➡️ Honestly? You won’t even notice the peels—it adds fiber and a bit of earthiness without overpowering the fruity flavor.

But Is It Healthy?

Absolutely. Watermelon rind has fiber, which helps digestion, and citrulline, an amino acid that's good for blood flow and muscle recovery (especially post-workout!). Plus, it's low in calories and helps reduce food waste. So it's kind to your body and the planet 🌍.

One Thing to Watch Out For

If you want to try eating watermelon rind, make sure you wash the outer skin really well—like scrub-it-with-a-brush well. Pesticide residue or dirt on the outside isn't something we want in our stir-fry, right? Also, try to use organic watermelon if you can, especially if you're using the green skin part too.

Let's Be Honest…

I used to think "eating watermelon rind" sounded weird. But now? It's kind of my go-to summer hack! It's fun to experiment with, and I feel like I'm getting more value out of my fruit. Also, less trash 👏.

Would You Try It?

Have you ever eaten watermelon rind before? Or maybe you have a special way to cook it? I'd love to hear what you think—or if you're willing to give it a try now. Drop your opinion about watermelon in the comments if you're curious!

Let's not let good food go to waste again 😉