How to Eat Watermelon 20 Delicious Ways—Rinds, Seeds, and All

On a hot summer day, we find ourselves reaching for just about anything that will keep us hydrated. And what better way to stay hydrated than with watermelon? This seasonal summer fruit is true to its name–it’s 92 percent water! Despite that, it is still packed with fresh, sweet flavor. Watermelon is a must-have at picnics, pool parties, and outdoor barbecues; summer just wouldn’t be summer without it.

Most of us enjoy watermelon the old-fashioned way—sliced into triangles and eaten fresh. But there are many other ways to enjoy watermelon—it can be kept raw, frozen, or puréed and strained to create juice. You can also eat the rind and seeds to eliminate food waste even further! Here are some of our favorite ways to use watermelon.

How to Eat the Fruit

• Salads: Watermelon and feta salads are one of the most popular ways to enjoy this fruit—and for good reason. The sweet watermelon and briny feta are a perfect pair. Try adding other ingredients like tender butter lettuce, seasonal heirloom tomatoes, or orange segments to the mix. You can also play around with different cheeses—creamy goat cheese and salty ricotta salata are great options. 
• Gazpacho: What grows together goes together. That’s why watermelon is the perfect accompaniment to tomatoes, cucumbers, and sweet bell peppers in a cooling bowl of gazpacho. 
• Appetizers: Don't let cantaloupe have all the appetizer fun—watermelon deserves its day in the sun. Wrap thin slices of prosciutto around fingers of watermelon, or use it on a platter with mozzarella balls, cured meats, and fresh basil. 
• Soaked in booze: Whichever way you slice it, watermelon is at its peak when soaked in alcohol. Cut the melon into cubes, triangles, or fingers, then choose your booze–tequila, vodka, and gin all work well. Leave the melon soaking in the refrigerator for at least six hours to maximize the boozy benefits. 
• Caprese salad: Watermelon can be used in place of or in addition to tomatoes in a traditional caprese salad. The crunch of the watermelon adds a new level of texture to the dish. 
  
• Salsa: You see salsas made with fruits like strawberries, mango, and pineapple—why not watermelon? It's equally as sweet and has the added benefit of adding a bit of crunch. Toss diced watermelon with some lime juice, sliced chiles, and fresh cilantro. Then, spoon it over your favorite grilled protein. It’s great with lean meats like chicken and pork and particularly delicious with seafood. 

• With spices: Spice mixes really help bring out the sweetness in watermelon. For snacking, drizzle sliced or cubed watermelon with some fresh lemon or lime juice, then go as heavy with the spices as you can handle. Try fiery ones like Tajín, chili powder, or cayenne. We also love a heavy dusting of toasted sesame seeds or dukkah. 
• Fruit salad: What would a fruit salad be without melon? While watermelon is ripe during the summer, incorporate it into a colorful fruit salad with your other favorites, like pineapple, strawberries, and blueberries. 
• Fruit leather: You can turn any fruit into homemade fruit leather. Essentially, you’re dehydrating the fruit to remove the moisture, which leaves it extra sweet. Try it with watermelon and any other seasonal fruits. 
• Dessert pizza: Watermelon pizza is a healthy way to enjoy dessert—and kids love it. Cut a thick round from a watermelon, spread one side with Greek yogurt or ricotta, and sprinkle on your favorite toppings, such as granola, chocolate chips, and other fresh fruit.
  

How to Use Watermelon Juice and Purée

• Juice: Watermelon juice is a great way to hit your hydration goals. And you don’t need a special juicer to make it at home. Cube up some fresh watermelon and purée it in a blender until smooth. Drink it as is, or strain by pouring the juice through a fine-mesh sieve into a pitcher or resealable jar. Press against the solids to extract as much juice as possible. When sealed properly, this will last up to 4 days in the refrigerator. 
• Cocktails and mocktails: You can blend fresh watermelon into all kinds of drinks, with or without alcohol. Try mixing it into fruity daiquiris, margaritas, sangria, and coolers that can be boozy or booze-free. Fresh herbs like basil and mint can be muddled with watermelon to add another fresh aspect to these drinks. 

• Sorbet and popsicles: Sorbet is usually made using water, sugar, and fruit. Since watermelon is 92 percent water, our watermelon sorbet recipe only uses two ingredients (with an optional third as a boozy addition). We also love to turn watermelon and its cousins cantaloupe and honeydew into these fruity layered popsicles. Either option is perfect for cooling down on a hot day.
• Dressing: Watermelon can be used in lieu of sweeteners like sugar, honey, or maple syrup in salad dressing. Simply pulse cubes of watermelon in a blender with vinegar, extra-virgin olive oil, and a spoonful of Dijon mustard to make a sweet and fresh vinaigrette to drizzle over all of your favorite summer salads. 

How to Eat Watermelon Rind

Watermelon rinds are often discarded, but they can be really delicious when prepared properly. 

• Pickled: Pickling watermelon is a classic preserving technique and is understandably beloved—it transforms the hard rinds into a crunchy, refreshing pickle to snack on or serve on a cheese board or alongside a sandwich. Pro tip: The dark green outer layer can be tough, so we recommend stripping that away with a vegetable peeler before slicing and pickling.
• Candied: If you’ve ever candied citrus peels, the process is very similar to watermelon rinds. Just like with pickling, remove that tougher outer skin before proceeding. Enjoy the chewy candies as a sweet treat.

How to Eat Watermelon Seeds

Many modern watermelons are seedless, but if you do cut into one and find it studded with those iconic black seeds, know that they are perfectly edible. Watermelon seeds are high in fiber, but since it's an insoluble fiber, they can be hard to digest when eaten raw or in large amounts, especially if they’re not consumed along with enough water. This is rarely an issue because the seeds are generally consumed with the watermelon flesh, and a single watermelon doesn't contain that many seeds.

Roasted: Roast watermelon seeds just like you would pumpkin seeds. Unfortunately, you don’t get as high of a yield of seeds from watermelon as you would a pumpkin. A 10-pound watermelon may only produce between 2 to 3 tablespoons of seeds—but they are still a novel and delicious treat! To roast them:

1. Soak the seeds in salted water for about 1 hour to soften them slightly, then drain and pat dry.
2. Toss with a splash of olive oil, kosher salt, and any other seasonings you like.
3. Spread onto a parchment-lined baking sheet and roast at 325 degrees until crunchy and golden, about 20 minutes.

Use roasted watermelon seeds as a snack or a crunchy topper for salads.