SoftBank Completes $41 Billion OpenAI Investment in Historic AI Funding Round 
Air China Orders 60 Airbus A320neo Jets in $9.5 Billion Deal as Airbus Strengthens Grip on China Market 
L&F Tesla Battery Supply Deal Value Drops Sharply Amid EV Market Slowdown 
Leapmotor Targets 4 Million Annual EV Sales as Global Expansion Accelerates 
Hyundai Faces Deadline on Russia Plant Buyback Amid Ukraine War and Sanctions 
Royalty Pharma Stock Rises After Acquiring Full Evrysdi Royalty Rights from PTC Therapeutics 
Anghami Stock Soars After Strong H1 2025 Results, Revenue Nearly Doubles on OSN+ Integration 
Elon Musk’s xAI Expands Supercomputer Infrastructure With Third Data Center to Boost AI Training Power 
BP’s Castrol Stake Sale Raises Debt Relief Hopes but Sparks Cash Flow Concerns 
Vietnam’s EV Taxi Giant GSM Eyes Hong Kong IPO With $2–3 Billion Valuation 
Vanda Pharmaceuticals Wins FDA Approval for New Motion Sickness Drug After Four Decades 
Meta Acquires AI Startup Manus to Expand Advanced AI Capabilities Across Platforms 
Lockheed Martin Secures $92.8M AEGIS Sustainment Contract from U.S. Navy 
Samsung Electronics Secures Annual U.S. Licence for China Chip Equipment Imports in 2026 
Novo Nordisk and Eli Lilly Cut Obesity Drug Prices in China, Boosting Access to Wegovy and Mounjaro 
Applied Digital Stock Rises on AI Cloud Spinoff Plan and ChronoScale Launch 
Boeing Secures $8.6 Billion Pentagon Contract for F-15 Jets for Israel 
MISSION, Kan., Oct. 09, 2017 -- (Family Features) Watermelon rinds make for more than just attractive containers for serving cold dishes and beverages. The rind can also be used in creative, edible ways and is good for your heart.
|
|||||
A photo accompanying this announcement is available at http://www.globenewswire.com/NewsRoom/AttachmentNg/d5270264-33c1-4897-840c-e58a61a34941
Watermelon, both the flesh and the rind, is a good source of a compound called citrulline, an amino acid that raises levels of arginine in the blood, which in turn helps maintain blood flow, healthy blood vessels and heart health.
Whether you’re eating for good health or good taste (or both), you can use the rind to make pickles and relishes, grate into salads and slaws, toss into stir-fry and add to smoothies and juice. The key to chowing down on watermelon rind is knowing how to prepare it. These three preparation methods can help you put that rind to good use:
Pickled: Watermelon rind is similar to a cucumber, which is why it’s no surprise that pickled watermelon rind is a popular option.
Juiced: Most people know you can enjoy juice from red flesh of the melon, but you can juice the rind, too. Just like the watermelon flesh, the rind is loaded with water and nutrients.
Stir-Fried: When it’s cut up, watermelon rind is just like a vegetable, which means it can be tossed in a pan and stir-fried right alongside broccoli and carrots.
Look for more creative ways to use your watermelon rind at watermelon.org.
| Watermelon Rind Pickles | ||
| 4 | cups water | |
| 1 | tablespoon coarse salt | |
| 2 | cups peeled watermelon rind, cut into 1-1/2-by-2-inch pieces (leave thin layer of pink) | |
| 3/4 | cup granulated sugar | |
| 1 | allspice berry | |
| 1/2 | cup cider vinegar | |
| 4 | peppercorns | |
| 4 | whole cloves | |
| 1/2 | teaspoon pickling spice | |
| 1 | long slice of fresh gingerroot | |
| 1/4 | teaspoon celery seeds | |
In large pot over medium-high heat, bring water and salt to boil. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to large metal bowl.
In saucepan, combine watermelon rind, sugar, berries, vinegar, peppercorns, cloves, pickling spice, gingerroot and celery seeds. Bring to boil over medium-high heat, stirring until sugar dissolves. Simmer 15 minutes until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid.
Cover and refrigerate 1 day. Transfer to glass jar and keep sealed in refrigerator up to 2 weeks.
| Watermelon Rind Stir-Fry | ||
| 2 | teaspoons sesame oil | |
| 2 | cups watermelon rind, julienned (white part only, from about 1/2 of seedless watermelon) | |
| 1 | cup julienned carrots | |
| 1/2 | cup chives, cut into 3-inch pieces | |
| 1 | tablespoon honey | |
| 1 | tablespoon soy sauce | |
| 1 | tablespoon fish sauce | |
| 1 | clove garlic, minced | |
| 1 | piece (about 1 inch) ginger, minced | |
| 1/2 | cup fresh basil leaves, torn | |
| 1/4 | cup cilantro leaves | |
| 1/4 | cup mint leaves | |
| crushed red pepper flakes (optional) | ||
In wok over high heat, heat sesame oil. Add watermelon rind and carrots and fry, stirring constantly, 1-2 minutes. Let sit over high heat 1 additional minute without stirring. Add chives and stir to combine.
In small bowl, whisk together honey, soy sauce, fish sauce, garlic and ginger. Pour sauce over watermelon rind and cook, stirring, 30 seconds-1 minute, until fragrant.
Transfer to serving dish. Add basil, cilantro and mint, tossing to combine. Sprinkle with red pepper flakes, if desired, and serve.
Michael French
[email protected]
1-888-824-3337
editors.familyfeatures.com
About Family Features Editorial Syndicate
Established in 1974, Family Features is a leading provider of free food and lifestyle content for print and online publications. Our articles, photos, videos and web content solutions save you time, money and help create advertising opportunities. Registration is fast and free – with absolutely no obligation. Visit editors.familyfeatures.com for more information.
