What is the green part of a watermelon called?

January 3, 2026 •

3 min read

With an average watermelon being composed of over 90% water, many people are unaware that the firm, outer layer is not just for show. So, what is the green part of a watermelon called? It's known as the rind, and while often discarded, it is a versatile and nutritious part of the fruit with many health benefits.

Quick Summary

The outer green layer of a watermelon, known as the rind, is surprisingly edible and full of nutrients, including high concentrations of the amino acid citrulline. It can be prepared in various ways, from pickling to stir-frying, reducing food waste and adding fiber to your diet.

Key Points

Name and Anatomy: The green, outer portion of a watermelon is called the rind, which consists of a tough, dark green skin and a paler, whitish inner layer.
Nutrient-Rich Component: Watermelon rind contains significantly higher amounts of the amino acid citrulline compared to the sweet flesh.
Digestive Health Benefits: The rind is a great source of insoluble dietary fiber, which promotes healthy digestion and regularity.
Culinary Versatility: It can be used in a variety of recipes, including pickles, stir-fries, jams, and smoothies, preventing food waste.
Cucumber-like Flavor: When cooked, the white inner rind has a mild, cucumber-like flavor and a tender texture, making it easy to incorporate into savory dishes.
Antioxidant and Vitamin Content: In addition to citrulline and fiber, the rind offers valuable antioxidants, vitamin A, C, B6, and minerals.

What Exactly is the Watermelon Rind?

The watermelon rind is the tough, outer green layer that protects the sweet, juicy red or pink flesh inside. This layer typically includes a darker green exterior skin and a paler, whitish inner section. While most people instinctively discard the rind after enjoying the fleshy center, it's not only edible but also surprisingly rich in nutrients that the inner flesh lacks. Because watermelon is part of the Cucurbitaceae family, it's related to cucumbers, explaining its similar flavor profile and crunchy texture.

Nutritional Benefits of the Rind

Many studies show that the rind contains a wealth of beneficial compounds, making it far more valuable than a simple scrap. Here are some of its key nutritional highlights:

High in Citrulline: The rind contains significantly higher amounts of this amino acid than the fruit’s flesh. Citrulline is known to support heart health and improve circulation, as the body converts it into L-arginine, which boosts nitric oxide production.
Rich in Fiber: Unlike the low-fiber flesh, the rind is an excellent source of dietary fiber, particularly insoluble fiber. This aids in digestion, promotes regularity, and can support a healthy gut microbiome.
Antioxidant Properties: While the vibrant red flesh is known for lycopene, the rind contains its own set of antioxidants and phenolic compounds that combat free radicals and reduce oxidative stress.
Vitamins and Minerals: The rind is a good source of vitamins A, C, and B6, along with minerals like potassium and zinc.

Creative Ways to Use Watermelon Rind

The most common reason for discarding the rind is its unpalatable taste and tough texture when eaten raw. However, with a little preparation, it can be transformed into a delicious and versatile ingredient. Before cooking, it is generally recommended to peel off the tough, dark green outer skin.

Recipes and Culinary Ideas

Pickled Rind: A classic Southern delicacy, pickled watermelon rind offers a tangy, sweet, and crunchy snack. It can be made with a brine of vinegar, sugar, and spices like cloves and cinnamon.
Stir-fries and Curries: The white part of the rind holds up well to cooking and absorbs other flavors, similar to zucchini or chayote squash. It can be chopped or julienned and added to savory dishes.
Rind Jam or Chutney: The rind's mild flavor makes it a perfect canvas for jams and chutneys. It can be simmered with sugar, lemon juice, and spices to create a spread for cheeses or meats.
Smoothies: For an extra nutritional boost, the rind can be blended into a smoothie. It adds fiber without overpowering the drink's flavor, and it pairs well with ingredients like mint and lime.
Candied Rind: The inner white part can be simmered in sugar syrup and cured to create a sweet, chewy confection, similar to candied citrus peels.

Watermelon Rind vs. Watermelon Flesh: A Nutritional Breakdown

To highlight the unique benefits of the rind, a comparison with the more popular flesh can be helpful.


Feature	Watermelon Rind (White Part)	Watermelon Flesh (Red/Pink Part)
Citrulline Content	Significantly higher concentrations	Present, but in lower concentrations
Dietary Fiber	Higher in insoluble fiber; aids digestion	Very low; primarily water
Lycopene Content	Very low levels	Rich source, responsible for red color
Sugar Content	Much lower in sugar, less sweet overall	High in natural sugars, very sweet
Texture	Crunchy and firm, similar to cucumber	Soft, juicy, and watery
Flavor	Mild, cucumber-like, slightly bitter	Sweet and fruity

Conclusion: Rethinking Food Waste

Many people are unaware that the green part of a watermelon is called the rind, and that it's far more than just a leftover to be composted. The rind is a nutrient-dense and versatile ingredient that can be transformed into a variety of delicious and healthy dishes. By using the rind for pickling, stir-frying, or blending, you can reduce food waste while adding fiber, citrulline, and essential vitamins to your diet. The next time you slice into a fresh watermelon, consider how you can utilize the entire fruit and discover the hidden culinary potential of the rind.

For more ideas and recipes on how to use every part of your produce, you can explore resources on sustainable cooking and zero-waste kitchens, like those often featured by food-focused organizations.

[Disclaimer: The nutritional information provided is for educational purposes and is not medical advice. Consult a healthcare professional before making changes to your diet, especially concerning specific health conditions.]

Frequently Asked Questions

Yes, the green part of a watermelon, known as the rind, is edible. While the very tough outer skin should typically be removed, the paler, white and light-green inner rind can be cooked and eaten.

The watermelon rind is the firm, crunchy outer layer, which is less sweet and higher in fiber and citrulline than the watery, high-sugar flesh. The flesh is soft, sweet, and rich in lycopene.

The flavor of watermelon rind is often described as similar to a cucumber, particularly the pale inner part. It's relatively neutral, which allows it to absorb the flavors of other ingredients in recipes.

Watermelon rind can be prepared in many ways, such as pickling it in a sweet and sour brine, chopping and adding it to stir-fries or curries, or blending it into smoothies for extra fiber.

Yes, watermelon rind is very healthy. It's a significant source of the amino acid citrulline, which supports blood flow and heart health, and is also rich in fiber, vitamins, and minerals.

To pickle watermelon rind, first peel the dark green skin, then chop the white inner part into cubes. Boil it briefly, then simmer in a brine of vinegar, sugar, salt, and spices like cloves and cinnamon until it becomes translucent. Refrigerate to allow the flavors to meld.

The rind of the watermelon contains significantly higher concentrations of the amino acid citrulline than the red or pink flesh.