WATERMELON RIND PRESERVES
This is an old-fashioned recipe and a wonderful way to reduce food waste. Watermelon rind preserves are not like traditional preserves that you buy in a grocery store. They are more like candied watermelon pieces in a cinnamon-spiced syrup. The watermelon pieces can be eaten plain or stirred into cakes and cookies, as you would use candied cherries, pineapple or citrus peel. Spoon the sweet syrup over warm buttered biscuits or stir it into hot or iced tea for sweetness. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 6 half-pints.
Number Of Ingredients 10
Steps:
- Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours. Drain and rinse in cold water; drain. Cover rind with cold water and let stand 30 minutes. Drain. Transfer rind to a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until just tender, 10-15 minutes; drain., To make preserves, in a stockpot, combine sugar, lemon juice and 7 cups water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rind. Place cinnamon, cloves and cardamom on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to stockpot. Return to a boil. Reduce heat; simmer, uncovered, until rind is clear, 30-45 minutes. Discard spice bag., Remove from heat. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with water simmering, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
WATERMELON RIND SLAW RECIPE BY TASTY
Cutting up some watermelon? Don't throw away the rind! Watermelon rind is full of a heart-healthy nonessential amino acid called citrulline. Try cutting up the rind and throwing it into a slaw for your next potluck!
Provided by Rachel Gaewski
Categories Sides
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice watermelon and in a colander, toss the watermelon rind with 1 teaspoon of salt. Let sit for 30 minutes to draw out excess moisture.
- Meanwhile, combine the bell pepper, carrots, cabbage, and scallions in a large bowl.
- In a small bowl, whisk together the tahini, apple cider vinegar, and maple syrup. Slowly drizzle in the olive oil, whisking continuously, until emulsified. If necessary, thin the dressing with cold water. Season with the remaining ½ teaspoon salt and the pepper.
- Pat the watermelon rind dry with a paper towel and add to the bowl with the other vegetables. Pour in the dressing and toss well to coat.
- Enjoy!
Nutrition Facts : Calories 258 calories, Carbohydrate 30 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, Sugar 19 grams
SPICY TOMATO, CUCUMBER, AND WATERMELON SALAD RECIPE BY TASTY
Here's what you need: small seedless watermelon, limes, Simple Truth™ Organic Grape Tomatoes, Simple Truth™ Organic Hass Avocados, medium Simple Truth™ Cucumber, Simple Truth™ Rosemary Balsamic Salad Dressing, jalapeño, flaky sea salt, Simple Truth Roasted and Salted No Shell Pistachios, Simple Truth™ Organic Basil leaves, Simple Truth Organic Chives
Provided by Kroger
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the watermelon in half crosswise, then cut off the rind. Slice the flesh into ½-inch-thick half-moons, then cut the half-moons into 2-inch triangles.
- Transfer the watermelon to a large bowl and toss with the lime juice. Set aside for 5 minutes to soak.
- Remove the watermelon from the bowl with the lime juice and arrange in a single layer on a serving platter. Top with the grape tomatoes, avocados, and cucumber, then drizzle with the Simple Truth™ Rosemary Balsamic Salad Dressing.
- Scatter the jalapeño slices on top of the salad, then sprinkle with the flaky salt, pistachios, basil, and chives.
- Enjoy!
WATERMELON RIND SLAW RECIPE BY TASTY
Cutting up some watermelon? Don't throw away the rind! Watermelon rind is full of a heart-healthy nonessential amino acid called citrulline. Try cutting up the rind and throwing it into a slaw for your next potluck!
Provided by Rachel Gaewski
Categories Sides
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice watermelon and in a colander, toss the watermelon rind with 1 teaspoon of salt. Let sit for 30 minutes to draw out excess moisture.
- Meanwhile, combine the bell pepper, carrots, cabbage, and scallions in a large bowl.
- In a small bowl, whisk together the tahini, apple cider vinegar, and maple syrup. Slowly drizzle in the olive oil, whisking continuously, until emulsified. If necessary, thin the dressing with cold water. Season with the remaining ½ teaspoon salt and the pepper.
- Pat the watermelon rind dry with a paper towel and add to the bowl with the other vegetables. Pour in the dressing and toss well to coat.
- Enjoy!
Nutrition Facts : Calories 258 calories, Carbohydrate 30 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, Sugar 19 grams
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WATERMELON RIND COLESLAW RECIPE - HEALTHY SIDE DISH
From fannetasticfood.com
Reviews 16Estimated Reading Time 4 minsServings 3Total Time 15 mins
- To grate the watermelon rind: cut the flesh (the pink part you normally eat) away from the white rind. Then cut the very thin layer of green skin off of the rind (it may be easier to use a peeler for the skin). Grate the chunks of white rind on a coarse box grater. Place the grated rind in a colander and press gently to drain some of the water (no need to go crazy and get all of the juice out).
- Combine the grated watermelon rind, bell pepper, carrot, green onions, and cilantro in a large bowl. Toss to combine.
- In a small jar, combine the apple cider vinegar, mustard, olive oil, and a pinch of salt and pepper. Shake to combine.
WATERMELON RIND SLAW - WATERMELON BOARD
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From southernliving.com
- Remove tough outer green rind from watermelon half using a vegetable peeler; discard. Scoop out red flesh from watermelon using a large spoon, leaving ¼ inch intact where red flesh meets inner white rind. (Discard removed red flesh, or reserve for another use.) Thinly slice white rind with red flesh into 2-inch-long strips (about 5 cups total).
- Place sugar, vinegar, water, salt, ginger, and star anise in a large saucepan; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until salt and sugar dissolve, about 2 minutes. Add watermelon rind strips; simmer 5 minutes over medium. Remove from heat, and let cool in saucepan 30 minutes. (If needed, place a small plate directly on top of rind to keep fully submerged in liquid while cooling.)
- Transfer contents of saucepan to a large bowl; place a plate fitted inside bowl on top of rind to keep fully submerged in liquid. Cover bowl with bowl lid, or wrap tightly with plastic wrap. Chill 12 hours before serving. Store, covered, in refrigerator up to 1 week.
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