Asian Pickled Watermelon Rinds

I hate wasting food. Having grown up working on farms and growing food, I know all the hard work that it takes to produce food.

In the US, it is estimated that 25 to 40% of all food that is grown, processed, and transported will never be consumed. It will find its way into the trash or never make its way to a plate. When food is thrown out and sent to a landfill, it rots and turns into methane – a greenhouse gas with 21 times the global warming potential of carbon dioxide.

I try to make use of every bit of food I buy and compost what little scraps remain. Did you know that you can eat the rind of a watermelon? Plain, it taste pretty bad but it can be transformed into something super tasty.

These Asian Pickled Watermelon Rinds are a great way to turn waste into food. This recipe came about after a couple of friends picked a watermelon that wasn’t ready and was nearly all rind.

They were going to compost it, but I saw it as a chance to making something delicious. Here’s how...

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• 18 oz watermelon rind
• 1 cup water
• 1 cup vinegar
• ½ oz fresh graded ginger
• 2 whole star anise
• ½ cup coconut sugar
• 1 table-spoon salt