Watermelon rind

Watermelon rind refers to the external and edible part of the watermelon, which is often discarded but is used as a versatile ingredient in various culinary cultures. The rind is the tough, green layer that protects the red, juicy flesh inside the watermelon.

Originating in Africa, the watermelon is a fruit widely cultivated in warm regions around the world. The rind, especially the white part near the flesh, is rich in fiber, low in calories, and contains antioxidants, B-complex vitamins, vitamin C, and minerals such as potassium and magnesium.

In gastronomy, watermelon rind is used to prepare pickles, jams, chutneys, or even in stir-fries and stews, providing a crunchy texture and a light, refreshing flavor. It is an ideal resource for making the most of the fruit and reducing waste.

In different regions of Latin America, watermelon rind is also known as watermelon peel or simply rind.