The U.S. Department of Agriculture (USDA) has officially added a nutrition profile for watermelon rind to its FoodData Central database, acknowledging its edibility and potential nutritional value. This development, spearheaded by the National Watermelon Promotion Board (NWPB), aims to reduce food waste by encouraging consumers to utilize the often-discarded part of the popular summer fruit.

A one-third cup serving of raw, seedless watermelon rind contains 10 calories, 1 gram of dietary fiber, 140 milligrams of potassium, and 4 milligrams of vitamin C, according to the USDA data. While not a replacement for the fruit's flesh, the rind offers additional nutrients.

Stephanie Barlow, senior director of communications for the NWPB, noted that "most consumers do not know the rind is edible." Data from the NWPB's 2023 Watermelon Consumer Usage Study indicates that 62% of consumers discard the rind, which constitutes about 30% of a watermelon's total weight. This amounts to an average of five pounds of rind per watermelon that could potentially be used in various recipes.

Registered dietitian Lisa Young commented that eating the rind can be a simple way to gain a little more nutrition while reducing food waste. She added that the rind's texture is tougher and less sweet than the flesh, and preparation is key. "Just be sure to wash the watermelon well before cutting and eating the rind," Young advised.

Interest in watermelon rind recipes has grown, partly fueled by social media platforms like TikTok and YouTube. The NWPB funded the analysis and worked with health professionals to verify the results, aiming to provide dietitians and health professionals with standardized data for incorporating watermelon rind into guidance and recipes.

Preparation methods for watermelon rind include adding it to smoothies, making rind slaw, pickling, stir-frying, roasting, or incorporating it into baked goods. To prepare the rind, consumers are advised to wash the watermelon under cool, running water before cutting. If a recipe calls for removing the green outer skin, a vegetable peeler can be used, as the rind's skin is comparable to that of a cucumber.

For storage, the NWPB recommends refrigerating cut watermelon in a sealed container for three to five days. Pickled watermelon rind, when properly sealed and refrigerated, can last up to two weeks.