I’ve been loving all of the yummy watermelon this season (best volume food tbh), but I felt bad throwing out the rinds so I chucked them in the freezer until I could figure out what to do with them.
So tonight, I decided to just chop up the frozen rinds (I peeled the outermost green skin part since it would’ve taken forever to quick) and just popped them in the steamer for about 10 mins.
For the recipe in the second pic, I just tempered some spices and garlic (30g avocado oil, 6 cloves garlic minced, 2 tsp Indian five spice [panch phoron], 1 dried red chili, 1/8 tsp asafoetida, 1 tsp turmeric, 1/2 tsp kosher salt, 1/4 tsp monk fruit) mixed it all together with the steamed rinds and topped with some cilantro. And I thought it turned out pretty yummy and FILLING! A 100g ramekin-full serving was about 50 calories with almost 5g of fiber.
I think this could be super versatile— before I added in the spices it was sort of like zucchini or cucumber flavoured, very mild and could probably be incorporated into a variety of dishes, maybe even desserts (dippin dots lol?).
Has anyone else tried to use up watermelon rinds?
by sardarnirvanasamurai