3 Recipes to Help You Use the Whole Watermelon

A scramble of green, leafy vines covers the arid dirt where watermelons grow. As temperatures rise, yellow flowers begin to blossom on the plant. Bees, hectic, pollinate the field. In a matter of weeks, the bases of the flowers will balloon into round fruit. It is an odd description of an oasis, but that is exactly what a watermelon patch is: a fertile area surrounded by desert.

The first watermelon seeds were found in the Kalahari desert in 2000 BC. Watermelons (and melons, as a whole), are synonymous with high temperatures and sandy areas. Comprised of more than 90% water, these fruits are treasured by the cultures that grow them for not only their taste but also their thirst-quenching properties.

I am reminded of stories my grandmother told me about the watermelons she had growing up in Korea. As refrigerators were seen as luxuries back then, watermelons were stored in wells underground, far from the sun that produced them. After dinner, her father—my great-grandfather—would go outside and haul up a bucket of watermelons from the ground. Their dark green peels were cool to the touch and glistened in the evening light. 

When I eat watermelon, I like to eat it straight from the fridge. As I sink my teeth into the reddish, pinkish flesh, the sweltering temperatures and oppressive sun of summer dissipate. As much as summer is synonymous with heat, it is also about the cooling of that heat. There is nothing I cherish more than a fresh, sweet watermelon on a hot June evening. With each bite, I feel my parched throat soothed, hydrated once again. I am brought back to life.  

Watermelon FAQs: How to Pick & Prepare the Perfect Watermelon 

How do I pick the right watermelon?

Many factors play into choosing the right watermelon. Here’s how to tell if a watermelon is ripe:

• It should have a yellow spot at its base. This is where the watermelon sat on the ground before it was harvested. Ideally, the more yellow the spot is, the longer the watermelon sat to ripen. If the ground spot is white, that is a sign that it may have been harvested prematurely. 
• Other visual cues of ripeness are matte skin and a shriveled stem. A watermelon that has spent ample time growing loses its shine and eventually falls off the vine. 
• Because the fruit is mostly water, we must now follow a logic of denseness. Is the fruit in front of you heavier than others the same size? When you tap it, does it sound hollow and almost bouncy? Or is the sound more high-pitched and shallow? A ripe watermelon will sound deep and low. 

Picking out the right watermelon is a sensorial, intuitive experience; however, the best way to check is to look for a combination of all these cues.

Can I eat the rind of a watermelon? 

Yes! The rind is more than safe to eat.

Though it lacks the distinct sweetness of the fruit, the rind’s semi-permeable flesh takes dressings, marinades, and brines with ease. Texturally, it is crunchy like a radish, perfect for throwing into a salad. 

Just be sure to remove the green peel of the melon, as its taste is more acrid and sour, and the texture is tougher than the rest of the fruit. 

How do I store my watermelon?

Watermelons, before they are cut, can be stored at room temperature, away from direct sunlight. 

Once they are prepared, the freshness of the fruit can be preserved via air-tight storage containers in the fridge. Don’t wait too long though! A watermelon will only last in the fridge for about a week at most.

What are some different ways to prepare watermelons?

Watermelons are delicious when served at their simplest: cut into wedges and cubes, enjoyed as-is. However, there are other ways to enjoy watermelons:  

• Juiced, either alone or with other fruits and vegetables
• Frozen, either to eat as a refreshing snack or to blend into a slushy beverage  
• Chopped and placed into fruit salads or veggie salads

Note: Be careful when marinating the red-pink flesh of the fruit (not the rind). Watermelon and salt create a ticking clock where the salt continuously pulls moisture out of the watermelon, leaving a sopping mess of mealy fruit. All watermelon salads should be dressed immediately before eating. 

What flavors pair well with watermelon?

Ingredients that go well with watermelon naturally contrast or support the fruit’s natural flavor profile: sweet, juicy, refreshing, and crisp. Here are some ideas:

• Basil 
• Mint
• Cilantro
• Parsley 
• Citrus fruits or fruit juices 
• Lighter vinegars, like rice wine and sherry vinegars 
• Toasted nuts, like pistachios
• Salty cheeses, like feta and goat 

Thai Watermelon Salad with Fried Shallots and Peanuts Recipe

Multi-layered and fresh, this salad uses the watermelon’s sweetness as a base for more intense flavors. The fish sauce and fried shallots bring waves of mouth-watering savoriness that are counteracted by the light, herby cilantro, mint, and green onions.  

Active Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients

1 shallot, thinly sliced
½ cup of untoasted, unsalted peanuts
¼ cup of neutral oil
3 tbsp fish sauce
2 tbsp sugar
2 cloves of garlic, minced
2 pinches of red pepper flakes
1 lime, for garnish
5 cups watermelon, cut in cubes
¼ cup mint
¼ cup cilantro
¼ cup green onions

Instructions

In a small saucepan, on medium-low heat, fry the shallot in oil. It should crisp up and get brown. This happens quickly, so once the first shallots begin to brown, remove the pan from heat then, fish out the shallots from the pan.  

In this same oil, fry the peanuts until they begin to turn golden brown. Quickly remove the pan from the heat and remove the nuts from the pan. 

In the same saucepan, simmer the fish sauce, sugar, grated garlic, and chili flake on low heat. The dressing should be thick. It will smell of fish sauce, so open a window and turn on a fan! The intense smell will be worth it. 

Remove from the heat and let this cool completely. 

When ready to serve, toss the watermelon, with the mint, cilantro, and green onions and the dressing. Sprinkle on the shallots and peanuts on top. Eat immediately. 

Pickled Watermelon Rind

The rind, as it sits in the brine, firms up and absorbs the flavors of the peppercorns and fennel seeds. It makes a perfect pickle: crisp, acidic, and slightly sweet. It’s perfect in a salad or eaten by itself. 

Active Time: 15 minutes
Total Time: 8 hours
Yield: 16 ounce jar of pickles

Ingredients

¼ rind of a small watermelon, chopped and skin removed
1 cup white or apple cider vinegar
1 cup water
½ cup sugar
2 tsp kosher salt
2 bay leaves
1 tsp whole peppercorns
½ tsp fennel seeds

Instructions

Peel the green skin off the watermelon rind, leaving just white and some pink flesh remaining. Slice or cube the watermelon into small, ¼-inch pieces (strips or cubes or whatever shape you like).

Add the vinegar, water, sugar, salt, peppercorns, and fennel seeds to a pot and bring to a boil. Add the watermelon rind and let cook for 1 minute.

Carefully pour the pickle mixture into a large, well-sealed jar or storage container. Add the bay leaves. Let cool, then refrigerate overnight.

Watermelon Agua Fresca

This chilled drink is a riff on classic agua frescas and licuados found in Mexico, Nicaragua and other Latin American countries. The watermelon flavor is supercharged by the creaminess of the coconut milk and vanilla and the acidity of the lime. 

Active Time: 5 minutes
Total Time: 5 minutes
Yield: 3 servings

Ingredients

5 cups watermelon
¼ cup lime juice (about two limes)
1 can of coconut milk
Zest of 1 lime
½ tsp vanilla extract
2 tbsp sugar
1 tsp sea salt
Toasted coconut flakes, as a garnish

Instructions

For best results, place the watermelon in the fridge roughly two to three hours before preparation. You want it to be cold! 

Add all the ingredients, except the toasted coconut, to a blender. Blend until frothy and light pink. 

Strain (optional, but recommended if you prefer a smoother agua fresca). 

Pour over ice in 3 individual glasses.  

Garnish with a pinch of toasted coconut flakes.