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What a melon: Don’t forget about the rind
Published: 7/3/2012 1:53 PM
Last Modified: 7/3/2012 1:53 PM

Who knew. All of these years I have been throwing away food.

My husband told me recently that he remembers eating pickled watermelon rind at his grandmother’s house as a child. That was a new one on me.

But it’s funny. After you’re exposed to a new recipe for the first time, you tend to see it everywhere.

For our fourth day of watermelon blogs this week, here’s a recipe for Sweet Watermelon Rind Relish.

Happy Independence Day!

SWEET WATERMELON RIND RELISH

This recipe calls for watermelon rind with the thin outer dark green skin removed. The easiest way to do that is to use a paring knife to cut away the red flesh, then use a vegetable peeler to remove the skin.
Start to finish: 1 hour
Makes 3 cups
1 teaspoon whole cloves
1 teaspoon whole allspice
4 cups watermelon rind, green skin removed, cut into 1/4-inch chunks
1 1/2 cups sugar
1 cup red wine vinegar
1 teaspoon salt
2 cinnamon sticks
2-inch piece fresh ginger, peeled and cut into chunks

1. On a 6-inch square of cheesecloth, combine the cloves and allspice. Tie the cloth into a bundle.
2. In a large saucepan over medium heat, combine the watermelon rind, sugar, vinegar, salt, cinnamon sticks, ginger and spice bundle. Bring to a simmer and cook for 1 hour, or until the watermelon rind is tender.
3. Allow the watermelon to fully cool in the liquid. Remove and discard the spice bundle, cinnamon sticks and ginger. Store in an airtight container in the refrigerator for up to a month.

Try serving on cream cheese with crackers.

(AP Photo/Matthew Mead

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Archive

Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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