Watermelon Rinds in the Oven: Surprising – Why So Many People Do It

Don’t throw away watermelon rinds! Cook them in the oven. The result is truly surprising.

One of the most popular and consumed fruits during the summer season is watermelon. We usually eat only the red juicy pulp and throw away the rind, thinking it’s useless.

In reality, few people know that watermelon rinds can be used to prepare delicious recipes. When cooked properly in the oven, the final result is amazing.

How to Reuse Watermelon Rinds

You will need about 1 kg of watermelon rind (the white part).

Preparation steps:

1. Cut the watermelon and remove the green outer skin. Cut the white rind into small pieces.
2. Place the pieces in a large baking tray and cover them with boiling water.
3. Bake in a preheated oven at 220°C (428°F) for about 50 minutes.
4. After baking, remove the tray and drain the rinds in a colander to remove excess liquid.

Making the Syrup and Candied Rinds

• In a saucepan, add 4 cups of granulated sugar (approx. 750-800 g) and 3 glasses of the reserved rind cooking juice (about 600 ml).
• Add 5-6 cloves for aroma.
• Cook over low heat until the mixture thickens.
• Add half a tablespoon of butter, the juice of half a lemon, and the baked watermelon rinds.
• Continue cooking on low heat for about 1 hour, stirring occasionally.

Once the cooking is complete, spoon the candied rinds into sterilized jars. They can be stored for a long time.

The result? Crispy on the outside and soft and juicy on the inside, with a delicious aroma that will surprise both adults and children.

Bonus Tip

While preparing the rinds, use the red watermelon flesh to make a refreshing watermelon drink in the blender.

This zero-waste recipe transforms something usually thrown away into a tasty homemade treat!