Watermelon has always been a summer favorite. But did you know that there is some real science behind its cool and refreshing nature? Every part of the melon is edible and useful, especially when you are trying to beat the heat. In East Asian Herbalism, we recognize the power of the watermelon peel to relieve heat exhaustion and promote healthy sweating. Incorporating the rind and peel into your summer eating habits is a wonderful protectant and preventative for helping your body stay cool.
The watermelon’s cooling and moistening qualities offer wonderful health benefits. The rind is high in helpful amino acids and vitamins which benefits the circulatory system by reducing blood pressure and calm inflammed skin. This in turn helps reduce edema and other swelling in the face, hands, and feet. The Cleveland Clinic does include watermelon on the FODMAP list and we herbalists warn against eating this melon if you have weak digestion or tendency for IBS type symptoms. Large amounts of any melon can be difficult for persons with gut inflammation to process and digest.
Don’t compost your rind and peel, throw them in the freezer instead!
Here is my favorite way to use the rind and peel, pictures included.
- Gather your leftover watermelon pieces. If you freeze them first they can be easier to cut into cubes.
- Chop and slice your rind and peel into small manageable cubes so that they can be easily stored away.
- Refreeze your tiny rind pieces and use them anytime you need an ice cube or a water refresher.
Remember the rind can be shred, cubed, or puréed. So its makes a great addition or feature in salads, kabobs, or a smoothie.
Recipes and Other Uses for Watermelon
Watermelon and Celery Juice:
Specifically great for urinary tract health and kidney support. The ratio is 3 cups of watermelon (rind included) to 1 cup of celery juice. Great taken as a health shot or added to a summer beverage.
Watermelon, Feta, and Arugula Salad:
Elevate a summer classic by julienning the peeled rind. Combine it with cubed sweet watermelon, crumbled feta cheese, and chopped mint, then toss with baby arugula, lime juice, olive oil, and toasted pistachios.
Korean-Style Spicy Salad (Saengchae):
Make a quick, savory slaw by shredding the rind and tossing it with gochujang (Korean chili paste), soy sauce, rice vinegar, garlic, sesame oil, and toasted sesame seeds.
About the Author
I combine Traditional Chinese Medicine, nutrition, and a patient-centered approach to help individuals achieve lasting whole-body wellness.
