Watermelon Rind: Sabzi, Murabba & Quick Pickle Ideas (Video)

Transcript

Can you turn watermelon rind into a tasty pickle?

Can you turn watermelon rind into a tasty pickle?

Turn Rind Into Food

We’ll show you three easy ways to use that white rind and the one trick that keeps it crisp for later dishes.

Eat the White Rind

The firm white layer between the red flesh and the green skin is safe to eat. It’s mild, a bit like cucumber, and the thin pink edge adds a hint of sweetness. The dark green outer skin is hard and bitter, so peel it off.

How to Peel

First, wash the whole fruit and scrub the skin. Scoop out the red flesh, leaving about a centimeter of pink if you plan a murabba. Slice the rind into five-centimeter wedges, then use a sharp knife or sturdy peeler to strip the green skin.

Rind Sabzi

Heat two tablespoons of oil, add cumin seeds, a pinch of asafoetida, then onion. After four minutes, stir in tomato, ginger-garlic paste, turmeric, red chilli, and coriander powder. Toss the rind cubes, cover, and let them simmer on low for ten to twelve minutes, no extra water needed.

Rind Spoils Quickly

Rind left at room temperature starts to go bad after about two hours, so use it promptly or keep it chilled.

Fridge Pickle

Pack thin rind strips with ginger slices and a slit green chilli in a clean jar. Heat vinegar, water, sugar, salt, mustard seeds, and peppercorns, then pour the hot brine over the rind. Cool uncovered, seal, and refrigerate. It’s ready in a day and keeps for two weeks.

Salt Soak Trick

For murabba, cut the rind into cubes and prick them with a fork. Soak in a litre of water with a teaspoon of salt for two hours to firm up, then rinse. Boil briefly, drain, and simmer in a sugar-water syrup with cardamom and lemon juice.

Worth It

Using watermelon rind is a tasty, waste-cutting habit that adds variety to your kitchen without extra cost.

The one trick to keep rind crisp

The single most useful tip is to soak the rind in lightly salted water for two hours before any cooking. That step firms the texture, prevents sogginess, and makes every sabzi, murabba, or pickle stay pleasantly crisp.

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Read the full guide

The full guide is on thecareonline.com. General information only, so check with your doctor for your own case.