Watermelon seeds and rind are nutritious, too. When eating fresh watermelon, most people stick to the red or pink flesh. But you can also eat the rinds and they offer their own health benefits.
Rinds are lower in sugar and higher in fiber. When eaten with the rest of the melon, it helps slow down sugar absorption in the gut and mellows the rise in blood sugar, but it may not taste as delicious as the refreshing red sweetness we have come to expect.
Here’s how you can use the rind: Blend small, cut-up pieces of watermelon rinds into smoothies, substitute the rinds for cucumbers in gazpacho, add slices to slaw, or grate the rinds and swap them for grated carrots in carrot cake (which will then become watermelon rind cake). Another idea comes from the National Watermelon Board which also recommends adding slices to the veggies in a stir-fry.

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