Spicy Watermelon Rind Spread Recipes

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SWEET-AND-SPICY PICKLED WATERMELON RIND



Sweet-and-Spicy Pickled Watermelon Rind image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Trim the green skin off 1/4 small watermelon. Remove all but 1/4 inch red fruit from the rind; cut the rind into 1/2-inch pieces. Pack into a 1-quart jar. Combine 3/4 cup each apple cider vinegar and water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons coriander seeds, 1/2 teaspoon black peppercorns and 1/4 teaspoon red pepper flakes in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour over the rind; let cool. Cover and refrigerate at least 4 hours and up to 1 week.

SPICY WATERMELON



Spicy Watermelon image

This Latino dish makes a refreshing summer snack with a surprising combination of flavors! Children love it.

Provided by feverdream

Categories     Salad     Fruit Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 7

¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 cups cubed seeded watermelon
½ lime, juiced

Steps:

  • Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
  • Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.1 g, Sodium 296.3 mg, Sugar 9.6 g

WATERMELON RIND CHUTNEY



Watermelon Rind Chutney image

Categories     Condiment/Spread     Ginger     Vinegar     Watermelon     Hot Pepper     Summer     Boil     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 9

1 (8-lb) piece watermelon (flesh and rind)
1 1/2 cups cider vinegar
1 1/2 cups water
2 cups sugar
1/4 cup minced peeled fresh ginger
2 tablespoons minced small hot green chile, such asThai or serrano (including seeds)
1 1/2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon black peppercorns, coarsely crushed with flat side of a large knife

Steps:

  • Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).
  • Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.

WATERMELON-RIND CHUTNEY



Watermelon-Rind Chutney image

If making the glazed spareribs to go along with this chutney, reserve the watermelon flesh.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 pint-size jars and one 1/2-pint-size jar

Number Of Ingredients 8

1 small yellow or red watermelon (about 4 pounds), quartered
1 1/2 cups rice vinegar (not seasoned)
1 1/2 cups sugar
1 cup water
3 tablespoons minced peeled fresh ginger
2 teaspoons whole black peppercorns
2 Thai chiles, thinly sliced crosswise
1 teaspoon coarse salt

Steps:

  • Cut and scrape flesh from watermelon rind; reserve for another use. Cut away outer green skin from rind; discard. Cut rind into 1-inch pieces. (You should have about 9 cups.)
  • Bring rind, vinegar, sugar, water, ginger, peppercorns, chiles, and salt to a boil in a large saucepan. Reduce heat, and simmer until rind is translucent and tender and liquid is syrupy, about 55 minutes. Divide mixture among 2 pint-size and one 1/2-pint-size sterilized glass jars; refrigerate.

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