Amit Enventres wrote:I love this! Now I'm inspired. Since your the resident watermelon rind cooking expert, what do you think of watermelon rind gazpacho?
Replacement for cucumber in cucumber dill salad or in Israeli salad?
Sliced on a sandwich?
Tereza Okava wrote:back in my vegan days we made a "loin" of watermelon and gave it a super quick pass on a hot cast iron pan, searing it like a piece of tuna. the texture was excellent.
hopefully tomorrow I will report back with good news after experimentation!
Pearl Sutton wrote:
My deep thought for the day is people can up apple pie filling. And watermelon can taste like anything. Canning it up as apple pie might be good, but then I thought "maybe if you added one or two apples to just give it a bit more flavor, and stretch out not enough apples" .... that turned into "could use it to stretch out ANY fruit, can it up and have it over winter." I don't know about you, but I'm not currently getting enough fruit to be canning it up, but if my fruit were stretched out with watermelon rind, flavored to go with whatever fruit I'm doing, that might be a REALLY cool use for it! Watermelon grows easy and each one makes a lot of rinds. So a random example is gooseberry, I'd put lime or lemon juice on it, sweetener, and maybe a light flavored spice like anise or fennel. I think that would make a pretty decent gooseberry pie filling! Adding a bit of rhubarb if you have it would make it even better :D