Watermelon is a blessing for hot summer. Its red flesh is sweet, juicy, hydrating, and cold in nature, making it excellent to quench thirst and help us cool summer heat. More than often, we waste the white portion of a watermelon: the part between the dark skin and the red flesh. In some part of China, it is called the "watermelon frost 西瓜霜".
According to TCM, watermelon rind:
- is sweet, bland in flavor
- is cold in nature
- enters Heart and Stomach meridian
- cools summer heat and quenches thirst
- calms agitation
- promotes urination and helps with dark urine and edema
- helps treat mouth sores and sore throat
In this quick pickle recipe, watermelon rind is mixed with sesame oil, sea salt, raw cane sugar, apple cider vinegar, and nutmeg to add layers of flavor as well as balancing its energetics. Save your leftover watermelon and make some cooling pickles for the summer!
Quick-pickled Watermelon Rind for Cooling and Digestion
VEGAN | GLUTEN-FREE | NUT-FREE | SOY-FREE
3 hand-sized Leftover watermelon skin, red flesh and dark outerskin removed, only use the white rind
2 tsp sea salt
1 tbsp sesame oil
1 tbsp raw cane sugar
2 tbsp apple cider vinegar
1 tsp ground nutmeg
Cut process watermelon skin (white part only) into strips or other preferred shapes.
Blanch the skin in boiling water for 15 seconds and then draink. Shock with iced water.
In a separate bowl, add all condiments and make sure salt and sugar dissolves well.
Mix watermelon skin strips with the condiments. Make sure it is coated. Take a strip and taste to adjust seasoning.
Use a mason jar or other air-tight containers to store th pickle in the fridge for at least 3 hours. Enjoy with rice, congee, or salad.
It can stay in the fridge for at least 1 week. Do not store it at room temperature.