It doesn’t take a lot of convincing to get folks to house watermelon in the hot summer months, but too often warm-weather frolickers simply toss the thick, white rinds. Not only are those castoffs edible, they also have more fiber than the pink flesh on its own. That means they can be more filling and can even retain a strong, satisfying crunch when cooked, marinated, or preserved.
They make for great quick pickles, but there’s a lot more you can do with that pinkish-white flesh. With the tough outer peel removed (this bit takes patience), a little tenderizing is all watermelon rinds need to become the backbone of anything from condiments to curries to candies.