The nutritional value of watermelon rind should not be underestimated; eaten cleverly, it can turn waste into treasure

Watermelon rind is the outer layer of the watermelon fruit, usually referring to the white flesh between the red pulp and the dark green skin, also known in traditional diets as watermelon emerald rind. Many people simply throw the rind away after eating a watermelon, but this part also contains water, dietary fiber, vitamin C and minerals such as potassium, and its nutritional value is often underestimated.

In terms of composition, watermelon rind consists mainly of water and is low in calories, while also containing amino acid substances such as citrulline. Its taste is mild and crisp, neither as sweet and cloying as the flesh nor as hard as the outer green skin, making it suitable as an everyday ingredient after processing.

There are quite a variety of ways to eat watermelon rind, commonly including cold dressed salads, quick stir-fries, soups or pickling; after processing, its texture is somewhat similar to winter melon, and some people also dry it and steep it in water to drink. In traditional dietary concepts, watermelon rind is considered helpful for clearing heat and relieving summer heat, making it suitable for eating in summer.

There are also some precautions when eating watermelon rind. The outer green skin may carry pesticide residues, so it should be thoroughly washed before handling, and the outermost hard skin should be peeled off; watermelon rind has a cool nature, so people with weak stomachs and intestines should not eat too much at one time. Overall, making reasonable use of watermelon rind can both reduce kitchen waste and add a refreshing ingredient to the table.