How do we use watermelon for food?

The fruit of a watermelon is used in a variety of ways for eating whether it's by itself, mixed with other things, or even used as a beverage. Every aspect of the fruit has nutritional value, including the rind and the seeds; and it is eaten in some way, shape, or form. The most common way watermelon is eaten, is the consumption of the pink or yellow flesh, eaten raw, the way it was grown. However, other common ways it is eaten include, watermelon rind pickles, deep fried watermelon, watermelon cake, and watermelon lemonade.

Watermelon Rind PicklesWatermelon pickel rinds, photo used with permission, URL:
The total time to to create these delicious rind pickles is 45 minutes. Ingredients include 4 quarts of prepared watermelon rind, 4 cups of white vinegar, 8 cups of sugar, 3 broken cinnamon sticks, 1 tablespoon of whole cloves, and one optional (1 inch) piece of gingerroot. (This will make 4 servings)
Process: Prepare the watermelon rind by cutting 2x1 inch pieces and separating it from the green skin and pink flesh. Simmer the rind along with the salt in a large kettle until it's tender. Drain and chill the rind in cold water for at least one hour, or in the refrigerator overnight. Prepare a syrup by mixing together the vinegar, sugar and cinnamon, cloves, and gingerroot. Bring it to a boil and boil it for 5 minutes. Next, drain the watermelon rind and add it to the syrup. Simmer for about 10 minutes, or until the rind becomes translucent. Remove the rind and discard spices. Finally, pack the rind and syrup into hot sterilized quart jars, leaving 1/4- inch head space, and boil for 20 minutes.

Deep-Fried Watermelon
Deep fried watermelon, photo used wtih permission, URL: dish takes about an hour to make. The ingredients needed include 1 (6-8 pounds) seedless watermelon, 3 cups of vegetable or canola oil for deep-frying, ½ cup of cornstarch, 2 beaten egg whites, 2 teaspoons of water, ¾ cup of flour, and powdered confectioners’ sugar for garnish. (Will make 12 servings)
Process: Lengthwise, cut the watermelon in half, then cut each half into 2 lengthwise again, resulting in 4 long triangular-shaped pieces. Remove the rinds and cut them into 1-inch thick slices. Then, cut the flesh into 1-inch triangles. Heat oil in a deep-fryer or wok at 350 degrees Fahrenheit. Whisk cornstarch with egg whites and water until combined. Dredge the watermelon chunks in the flour, then coat them with the cornstarch batter. Deep-fry batches, with enough room in between the pieces for them to properly brown, until the chunks are golden. Finally, remove them from the oil, drain them well, and sprinkle the deep-fried watermelon with powdered confectioners’ sugar.

Watermelon lemonade, photo in public domain, URL:

Watermelon Lemonade
To make this refreshing watermelon beverage, all you need is ½ cup of white sugar, ½ cup of water, 4 cups of cubed watermelon, 3 cups of cold water, ½ cup of fresh lemon juice, and 6 cups of ice cubes. (This will make about 12 servings)
Process: Blend the watermelon until it’s smooth. Strain the juice through a fine mesh sieve. Place the sugar and ½ cup of water into a saucepan and bring it to a boil at medium-high heat until the sugar dissolves. (This should take about 5 minutes.) Remove it from heat and stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice. Finally, add the lemonade and gently stir.

Watermelon Cake
Watermelon cake used with permission by under all rights reserved, url: dessert takes about an hour of your time. The ingredients for the cake include 1 (2-layer package) of white cake mix, 1 small package instant vanilla pudding mix powder, 1-1/2 cups seedless watermelon, 2 large eggs (lightly beaten), ¼ cup vegetable oil, 2-4 drops of red food coloring (optional), and 1 cup of miniature chocolate chips (optional). The ingredients for the frosting include 1/8 cup of watermelon juice, 6 tablespoons (3/4 stick) of butter, 1-3/4 cups of powdered sugar,  4 ounces of cream cheese, 2-3 drops of green food coloring (optional) and 1/8 cup of miniature chocolate chips (optional). (This will make about 12 servings)
Cake Process: Whisk together cake mix and instant vanilla pudding mix until combined in a medium bowl. Cut the seedless watermelon into 1-in cubes from the center. Place the watermelon, egg whites, vegetable oil, and red food coloring into a large bowl and beat. Then add and mix dry ingredients (half at a time) until it’s well-blended. (Batter should be thick) If desired, add the chocolate chips. Pour into a prepared pan and back for 40 to 45 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
Frosting Process: blend the watermelon juice, butter, powdered sugar, and cream cheese until it is combined and fluffy. If desired, add the green food coloring for a more realistic watermelon cake. Add the frosting to the cooled cake before sprinkling on the chocolate chips. Refrigerate to set the frosting. Remove the cake from the refrigerator at least 30 minutes before serving.

Piece of watermelon, photo taken by Johanna FischerWatermelon, permission by Forest and Kim Starr, permission by Forest and Kim Starr, photo was used with permission with some rights reserved, URL:, used with permission with some rights reserved, URL:


Did you know...???

-In Egypt 5000 years ago, Egyptians would place watermelon in the burial tombs of kinds because it was believed that the watermelon would nourish them in their afterlife

-There are over 1,200 varieties of watermelon that are grownWatermelon, photo used with permission by Forest and Kim Starr, URL: around the world

-Early explorers used watermelon as canteens

-The largest watermelon that has been recorded measured 262 pounds and was grown in Tennessee in 1990

-Our nation has contributed a day of the year for watermelon: National Watermelon Day is on August 3rd


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