Delicious recipes using watermelon rind and potato peels

There is so much nutrition packed in the vegetable and fruits peels that we throw away. Did you know that some of them can be turned into tasty edible dishes? The watermelon rind that you throw away or the potato peels can be used to prepare wholesome meals.

Did you know that the most nutrients in a fruit or vegetable are just under the skin? And yet this is the part we so easily discard. Each time you throw vegetable and fruit peels into the trash you actually chuck away part of the nutrition. Not just that, you also throw away money – after all, you did pay for the whole fruit and vegetable.

I was going through an old recipe book that belonged to my mother and made some fascinating discoveries. I found a few simple recipes that used peels and rinds and skins, and shells to make wholesome meals. I was enthralled as I flipped through the pages. I am sharing four recipes here. There are many more where these came from, so will be posting those too, sometime soon.

The next time you buy a watermelon or peas, get your money's worth.

Watermelon rind chutney

This is a no fuss recipe, which uses everyday ingredients. The flavours are perfectly balanced. There is a bit of tartness from the vinegar, and there is the sweetness from jaggery and just the right amount of heat from the chilli powder. I think the jaggery can be substitued with sugar. Though the recipe asks for fresh ginger I think adding dry ginger (saunth) will give it an added sharpness. I would also recommend adding dry dates (chuara) to the dish when it's cooking.

This is quite similar to the sweet and sour mango chutney that come summer shows up on the dining table of practically every home in the Northern regions of the country.


  • Watermelon rind
  • 1/2 cup vinegar
  • 300grms jaggary (gur)
  • 1/2 tsp salt
  • 1 tsp chilli powder
  • 1 tsp cumin (zeera) seeds
  • 1/2 tsp carom (ajwian) seeds
  • 1/2 tsp nigella (kalonji) seeds
  • 1/4 tsp fenugreek (methi dana) seeds
  • 10-12 peppercorns (kalimirch)
  • 1"piece ginger (adrak)
  • 1 tsp fennel (saunf) seeds
  • 1 tbsp mustard oil
  • 2 cups water


  • You'll need just the white section of the rind, discard the green outer skin
  • Dice into 1" pieces or grate the rind. It depends on whether you want the end result to be chunky or mushy
  • Dry roast the spices, except the fennel and grind coarsely
  • Take a heavy bottomed vessel and to it add the water, jaggery, chilli powder, salt, chopped ginger and watermelon rind
  • Bring to a boil, and let it simmer till all the water evaporates
  • The watermelon pieces should now be soft, if not, add a little more water and cook until soft
  • Add the vinegar to the mix, and heat for another 5 minutes, and remove from flame
  • Heat mustard oil in a frying pan and add all the spices, including the fennel
  • Turn off the flame once they begin to splutter
  • Add the spices, along with the oil to the cooked rind
  • Mix well, cool and store in airtight jar

In my mother's recipe book this dish is served with lamb chops and roasted potatoes. I think this dish can be served as an accompaniment to every Indian meal. It should make a nice dish to go along with pooris or parathas.

Watermelon rind sabzi

This recipe got my attention; it looked simple and called for something that is available in plenty, during summer – watermelon rind. The recipe is a perfect blend of flavours and you'll not even know its watermelon rind that you are eating. Give it a try.


  • Rind of half a small watermelon
  • 1 large tomato
  • One large onion
  • 2 green chillies
  • 1tbsp ginger garlic paste
  • Salt
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilli powder
  • 1tbsp coriander powder (dhaniya)
  • 1/2 tsp cumin (zeera) seeds
  • 1 tbsp mango powder
  • 1tbsp sugar
  • Oil
  • Cilantro (hara dhaniya) few springs


  • Chop the white rind of water melon into cubes
  • Slice onions, chop tomatoes and finely chop green chillies
  • Heat oil, add zeera and wait for them to splutter
  • Add onions and sauté until translucent
  • Add tomatoes, half the green chillies and salt to tatse
  • Cook until tomatoes become mushy
  • Add ginger garlic paste and haldi and dhaniya powder and fry until oil separates
  • Add cubed water melon rind and cover and cook
  • The rind will release enough water to allow cooking
  • Stir occasionally, the dish should be ready in about 15 minutes
  • Before turning of the flame sprinkle mango powder and sugar and give a good stir
  • The sugar will dissolve in the heat
  • Garnish with finely chopped hara dhaniya and the balance green chillies and serve with roti

Potato skins

I enjoy baby potatoes with their skin when they are cooked combined with fenugreek (methi) greens. I also enjoy a meal of roast meat served with jacket potatoes with a dollop of butter/sour cream and herbs. These are potatoes cooked and eaten with their skin. And they are delicious, as well as nutritious.

I found two interesting recipes that involve potato skins. I have memories of eating at least one of them. I'm sharing both the recipes, for you to try.

Scooped potato skins

This is something I do, albeit differently. This recipe calls for medium sized potatoes. I use small size potaotes and follow the same basic steps as described below, but fill the potatoes with pineapple pieces, lots of grated cheese and chilli & garlic flakes. Baked at 400 degrees Fahrenheit for 10 minutes. They make an excellent cocktail snack. Full of flavour and succulent.


  • Medium size potatoes - 6
  • Oil - 3tbs
  • Butter – 2tbs
  • Salt to taste
  • 200grams cheddar cheese
  • 6 cheese slices
  • Bacon or ham or spicy cooked chicken
  • 1 spring onion
  • 4-5 green chillies
  • 1/2 bell pepper
  • few sprigs of cilantro (coriander leaves)


  • Wash the potatoes thoroughly, ensuring there is no dirt on them
  • Boil them firm, not mushy
  • Remove from flame and transfer into cold water to stop further cooking
  • Cut into half, lengthwise and scoop out the fleshy part. Leaving some attached to the potato (the fleshy part can be used for aloo tikki or samosa
  • Place potatoes in water to prevent blackening
  • Meanwhile get the filling ready – grate the cheese and finely chop spring onions, green chillies, cilantro and bell pepper (you can use a combination of veggies of your choice), shred chicken/ham/bacon
  • Preheat oven to 350 degrees Fahrenheit
  • Remove potatoes from water and pat dry
  • Rub a mixture of oil, butter and salt all over them
  • Layer the inside of the scooped potato with cheddar cheeses and chopped veggies and meat
  • Top with bits of cheese slices
  • Place the potatoes in the oven and bake until the cheese begins to melt

You can experiment with the above recipe. I think I will scoop the potatoes and do the oil/butter salt routine. Following which I will bake them, until the insides turn reddish. Remove and fill them with coleslaw or chopped and boiled veggies, mixed with mayonnaise.

Potato skin fries

This is a rustic dish, simple, but tasty.


  • Potato peels
  • Oil/butter
  • Cheddar cheese
  • Mixed herbs


  • All it requires is potato peels with a bit of the potato on them
  • The potatoes must be scrubbed clean to remove all contaminants
  • Peel the potatoes and dip immediately in cold water to retain crispness and colour
  • Meanwhile preheat oven to 350 degrees Fahrenheit and line the baking tray with aluminium foil
  • Remove peels from water and dry with a napkin
  • Sprinkle generous amounts of oil/butter on the peels and grate cheddar on them
  • Make sure all the peels are coated, and transfer them on to the tray
  • Bake for 12 minutes, and turn them once so all sides get roasted
  • Remove and sprinkle mixed herbs or salt and pepper
  • Serve immediately, as they tend to get limp

Article by Juana
Juana is a freelance writer, with years of experience, creating content for varied online portals. She holds a degree in English Literature and has worked as a teacher and as a soft skill trainer. An avid reader, she writes on a variety of topics ranging from health, travel, education and personality development.

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Author: K Mohan02 May 2017 Member Level: Platinum   Points : 2

After reading this article I would wish my wife also read the same so that she wont throw the remains of watermelon rinds and potato skins henceforth and thus a good recipe as suggested by author can be made and cherished. But in many homes water melon is purchased in slices and then kept in the fridge for further eating. Like wise the now a days potatoes are coming in different sizes and colors. The potatoes which are big and fresh with hard skin can be used as suggested by author but not the potatoes which are having some black spots and country made potatoes and even baby potatoes.

Author: Juana02 May 2017 Member Level: Platinum   Points : 4

This article is not written based on purchasing practices of people. It is an informative article for those who want to make use of the tips. Leaving a comment on how people buy watermelon doesn’t really add any value.

If you are in a habit of buying watermelon slices I advise you to not. It can be unhygienic. It is best to bring home a whole fruit. These days small watermelons are available that can be cut and stored in the fridge.

I do not think anyone will buy, leave alone eat potatoes with black spots on them. The recipe clearly mentions the size of potatoes, so yes, baby potatoes will not work for the first recipe.

If you can get potato peels from baby potatoes then you can go ahead and use them for the second recipe. I don’t see the problem. If you cannot, then you won’t be having any peels that you’ll be throwing away. So, I don’t understand your comment.

In case you didn’t realise, these are recipes that make use of stuff that is otherwise dumped in the bin.

Author: jenny02 May 2017 Member Level: Diamond   Points : 2

Juana, Interesting recipes using watermelon rind and potato peels you have shared here. I have not tried something like this. I make ridged gourd chutney from its peals. The recipes that you have mentioned is healthy as the vegetable/fruit is not wasted. Using the peels/outer skins of vegetables and fruits is very useful for the body as it contains a lot of nutrients and also adds roughage to the food which helps in easy digestion. Next time when I buy watermelon I will give it a try. I find the Watermelon rind sabzi, an easy one to start with and I think it would be a good combination for dosas and idli also. How long can you store this watermelon chutney in fridge say 3-4 days or more?

Author: Juana02 May 2017 Member Level: Platinum   Points : 3


Yes, it's a scientific fact that the most nutrients in fruits and vegetables are concentrated just under their skin.

The watermelon chutney can be stored for 7-10 days since it has vinegar and jaggery, both of which act as preservatives. I make a green mango chutney, quite the same way and it stays for over 15 days.

The recipe book has a watermelon rind pancake recipe. The grated rind is added to the pancake batter. I suppose it can be added to dosa batter as well, maybe pureed instead of grated or to idli batter, for more nutritious idlis.

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