The claim is usually referring to watermelon rind. 🍉 It is edible, but calling it “the best part” is mostly clickbait.
🍉 Don’t throw away the watermelon rind
The white and pale-green part between the red flesh and the dark green skin is perfectly edible. It has a mild, crisp flavor and can be used in several ways.
1. Pickle it
Remove the tough outer green skin, cut the white rind into pieces, and pickle it with vinegar, salt, sugar and spices.
2. Stir-fry it
Slice the peeled rind into thin strips and cook it with garlic, ginger and vegetables. It stays pleasantly crisp.
3. Add it to smoothies
The white rind can be blended with the red watermelon flesh, although the flavor is less sweet.
4. Make watermelon-rind preserves
Cook peeled rind with sugar, lemon and spices until tender for a sweet preserve.
5. Add it to salads
Thinly sliced rind can provide a crunchy texture similar to cucumber.
Is the rind actually healthier?
Watermelon rind contains fiber and nutrients, and it also contains citrulline, an amino acid found throughout watermelon. But there’s no good evidence that the rind is dramatically more nutritious than the red flesh or that eating it provides some special health benefit.
The red flesh is also nutritious, providing water, vitamin C and other compounds such as lycopene.
One important safety tip
Don’t eat the tough outer green skin as if it were the flesh. Wash the watermelon thoroughly first, then remove the outer skin and use the white rind underneath.
