Watermelon Done Right: De-Seed Like a Pro

Step 6 The Rind Is Gone!

At last, we have a beautifully nude watermelon!

Notice the stray bit of white rind showing at the bottom of this model. I removed it after taking the photo - you should leave none of the white rind, not even a bit - it is too bitter!

Comments

[missmamamoon]

Actually there are several of us in my house that like the white rind and don't find it bitter at all. Now the green part......

[MiltReynolds]

That is interesting! You like the white part??!! Now, that sounds like a challenge! I routinely eat dandelions, apple cores, apple seeds (I do spit out the stem, however) and oxalis (wood sorrel). I guess I'll have to man-up and try the white rind!

[Shiftlock]

Like I posted in the previous step, the white rind isn't bitter at all, it's sour. I like sour things, and I often enjoy the white rind with a sprinkle of sugar. That gives it a nice sweet & sour flavor. Someone else posted in a different step about making pickled watermelon rind, which sound fabulous. Don't give up on the white part of the watermelon rind!

[MiltReynolds]

OK! You've convinced me! I definitely will try the white rind tomorrow. I'll eat a bit fresh, and then I'll try pickling it! I let you know how it goes! Thanks for the encouragement to dare to live on the wild side!

[twighahn]

now if i could find a recipe for watermelon wine

[Shiftlock]

Watermelon wine recipe: http://winemaking.jackkeller.net/watermel.asp

[MiltReynolds]

What a good link, Shiftlock! Thanks! I'll be honest, though...it looks too complicated for me. I'm a simple person and I've never tried making wine or beer...not sure I've got the patience for it. But the page is definitely worth bookmarking and considering. The author sure makes it sound appealing!

[Shiftlock]

If you're new to brewing and want to try something easy, try making hard cider. There are tons of recipes online, but it's pretty much as easy as putting fresh apple cider in a clean container where the gas can vent (a balloon over the top with a pinhole in it works), adding brewers yeast (or be adventurous and use the natural yeast from the peel of an organic apple), put it in a warm place, and wait. It only takes a week or two, and you have a nice lightly alcoholic beverage. Depending on how long you let it sit, how much yeast you add, and the temperature, It's about equal in alcoholic content to beer or wine. So easy, and absolutely delicious!

[MiltReynolds]

Now, that sounds do-able! Thanks! I've got it saved in my food file and on my to-do list. Hard cider on tap!

[Shiftlock]

It's really worth trying, it's so easy. Comes out naturally lightly carbonated, and so good. Another good thing about hard cider is that if you bottle it in clean, used bottles, then make up a neat label (Brewed by Milt Reynolds, or whatever) and tape them on, they make great gifts around the holidays. Used glass beer bottles are neat and you can get caps at a brewing supply store, but half liter screw-top plastic water/soda bottles work just as well and are much easier. I always bring a cooler full of cold ones to holiday parties, and they're always a hit. Then we put six-packs of them in gift bags for each couple to take home. On both sides of my family we've decided that we're no longer exchanging store-bought gifts (except for the kids), so this makes a nice "from the heart/home" kind of thing to give. Just about that time of year, too. There are many "hard cider" instructables right here on this site, just do a search. You won't regret it, I promise, especially after kicking back with a few bottles! :grin: