Watermelon consumption is popular in the summer season, but the peeling is always left out. However, from traditional cooking methods, the white layer of the watermelon peel can be used in preparing a tasty pickle. This kind of practice supports the notion of zero-waste cooking, whereby food items that would have been disposed of are made to serve some useful purpose. From the culinary customs of food based on recipe preparation, pickling is a widespread food preservation method in South Asia.
Essential spices and seasonings for watermelon peel pickle
The preparation involves the white inner skin of the watermelon by first peeling off the outer green skin and inner red flesh. The main components used in the recipe involve salt, turmeric, red chilli powder, mustard powder, and mustard oil. Other recipes might even add other spices depending on individual tastes.The white skin is chopped into little bits and left to dry a bit. This makes it easier for the spices to be mixed well. Recipes from traditional cookery methods state that spices and mustard oil are very important in the preparation process.
Watermelon peel pickle recipe method
- Remove the green outer layer of the watermelon peel and separate the white rind
- Wash the rind thoroughly and cut it into small, even-sized pieces
- Spread the pieces under sunlight or air-dry for a few hours to remove excess moisture
- Add salt, turmeric powder, red chilli powder, and mustard powder to the dried rind
- Mix thoroughly to ensure all pieces are evenly coated with spices
- Pour mustard oil over the mixture and combine well
- Transfer the mixture into a clean, dry glass jar
- Seal the jar and place it in direct sunlight for 4–5 days
- Shake or stir the jar once daily to ensure even fermentation
The fermentation process enhances flavour and preservation
Pickling includes natural fermentation in which the salt and environment work together to create a sour taste and preserve the product. During this stage, the skin becomes softer but still retains a crispy consistency. Bubbles within the jar denote active fermentation.Fermented pickles have been noted to possess complex tastes that can be altered according to the length of fermentation needed to reach the desired sourness.
Watermelon peel pickle can be stored and consumed easily
After acquiring the desired taste, the pickles can be kept in a cool place or refrigerated so that more fermentation doesn’t take place. The pickles can be taken during mealtime with other foods or served as a dip for other foods. Using airtight containers will help preserve the pickles and prevent their spoilage.The following recipe shows how the leftover parts of foods can be utilised as preserved foods.
