Looking for a creative, tasty way to use leftover watermelon rind this summer? This watermelon rind relish is bright, slightly sweet, and perfect on plant-based hotdogs, burgers, and in salads like potato or pasta salad. Cucumbers and watermelon are close cousins, so if you enjoy traditional sweet pickle relish, try this rind-based version and you might make it a summer staple.
You’re wasting money and food.
Do watermelon rinds end up in your compost or trash? They don’t have to. The rind is the white, crunchy layer that surrounds the sweet red flesh, and it’s a nutritious part of the fruit often overlooked. Watermelon rind contains B and C vitamins and other beneficial compounds like citrulline, which supports circulation. It has a mild flavor similar to cucumber and can replace cucumber in many recipes — pickles, relishes, chutneys, smoothies, sautés, and more.
What part is the watermelon rind?
The rind is the white portion just beneath the green outer skin and around the red flesh. It’s crunchy and sometimes a bit firm, so while it can be eaten raw, many people prefer it cooked or pickled for a softer, more pleasant texture.
Watermelon rind is versatile
Across cultures, watermelon rind has long been used in many dishes. In the American South, pickled watermelon rind is a classic. In India, rind often appears in chutneys and curries. You can shred, mince, sauté, pickle, roast, fry, or bake it — the possibilities are wide, and it’s a great way to reduce food waste.
How to make watermelon rind relish | 5 simple steps
This sweet relish is easy to make and requires no special equipment.
- Peel the green outer skin if you want a softer texture; the skin is edible but optional.
- Mince the white rind finely by hand or in a food processor.
- Soak the minced rind with salt for at least an hour to draw out moisture and tenderize it.
- Rinse the salted rind thoroughly and press out excess water with your hands or a cheesecloth.
- Sauté the drained rind with sugar, mustard, turmeric, vinegar, and spices, then simmer briefly until the flavors meld.
Watermelon rind relish on everything!
Once made, the relish will keep in the refrigerator for about a week. It’s a bit crunchier than standard sweet pickle relish, which is part of its charm. Use it on vegan hot dogs, burgers, in potato or pasta salads, or stirred into grain bowls and green salads for a bright, tangy crunch.
Try these creative recipes for common “food scraps”
- Banana peel carnitas
- Carrot top pesto
- Beet green almond pesto
- Apple core syrup
- Vegetable & mushroom stem broth
Watermelon Rind Relish Recipe
Jenné Claiborne
Ingredients
- 4 cups watermelon rind, peeled and minced
- 1 cup sweet onion, minced
- 1 red bell pepper, seeded and minced
- 1 small jalapeño pepper, seeded and minced
- 1 1/2 tsp sea salt
- 1 cup organic cane sugar
- 1 cup apple cider vinegar or white vinegar
- 1 tsp ground turmeric
- 2 tsp mustard seeds
- Pinch fresh ground nutmeg
Instructions
- Add the minced watermelon rind, onion, bell pepper, jalapeño, and sea salt to a large bowl. Stir well and let sit for at least an hour or overnight to draw out moisture.
- Transfer the salted mixture to a colander and rinse thoroughly. Press or squeeze out as much water as possible using your hands or a cheesecloth.
- Place the drained rind mixture in a large saucepan or dutch oven.
- Add the sugar, vinegar, turmeric, mustard seeds, and nutmeg. Bring to a boil, then reduce heat and simmer for about 10 minutes until the mixture thickens slightly and the flavors meld.
- Remove from heat and let the relish cool completely before transferring to jars. Store in the refrigerator for up to a week.