Hot Ingredient Find: Watermelon Rind
Move over, kale! It’s time for another new, unexpected ingredient to roll onto the culinary scene: watermelon rind. “Can you really eat that?” you ask. The experts have weighed in, and yes you can! Packed with nutrients and hydrating water, the versatile watermelon rind can be prepared sweet or savory. It’s all in how you season and cut, slice, dice, shred, or blend it. And speaking of weight, using the entire fruit saves an average of 5 pounds of food waste per melon. That’s a sweet bonus! Here’s the full scoop. Have we been tossing out the good part all along? It’s undeniable. The sweet, red, juicy watermelon flesh pleases the taste buds and soothes the soul, but we have been leaving a LOT on the table—and in the trash. The rind, green skin and all, is packed with fiber and rich in magnesium, potassium, and L-citrulline, an amino acid that helps reduce blood pressure and is believed to boost athletic performance. In other words, it turns out the part of the fruit...