For pickling watermelon rinds, peel the green outer skin and chop the white part into small pieces. Boil them in vinegar, ...

At some point, many cooks started leaving out the rind and just pickling the flesh, but some Russian-style watermelon pickle recipes still call for leaving it on. In the 18th century, directions ...

Don’t toss that white part! The watermelon rind soaks up spices like a pro, turning into a sweet, tangy, and slightly crunchy pickle.

In fact, depictions of watermelon have been found in an ancient Egyptian tomb dating back at least 4000 years ago. Here are some recipes to help you celebrate the wonderful and oh-so hydrating ...

Take one medium watermelon, 2-3 teaspoon oil, one teaspoon cumin seeds, chopped ginger, red chilli powder, lemon juice and sugar, and two teaspoon chopped garlic.

Sweet watermelon syrup is paired with a slightly ... Garnish the rim of the glass with lemon rind – don't squeeze or twist as it is for visual flair and decoration, not flavour.