6 Ways to Use the ENTIRE Watermelon From Around the World 🍉🍉
Вставка
- Опубліковано 2 тра 2024
- For 50% off with HelloFresh PLUS free shipping, use code 50BERYL at bit.ly/44pGMc9
For the food waste episode: I’m thinking food scraps like carrot tops, banana peels, bones, potato skin, stale bread, etc. I want to be surprised by what our food waste could actually be transformed into! To submit, email me with the subject line “Food Waste (Your Country)” at berylshereshewsky@gmail.com or through my website here: www.beryl.nyc/index.php/conta...
Thank you so much to Cindy, Jeanne, Kiran, Nada, Rachel, and Alisha for sharing your dishes with us!
The artist behind me is Claudia Melchor! Check out her page on my website: www.beryl.nyc/index.php/claud...
Korean cold noodle kit to buy online: bit.ly/3DQ56Z7
RECIPES
Là Chǎo Xīguā Pí: www.beryl.nyc/index.php/2023/...
Watermelon Gazpacho: www.beryl.nyc/index.php/2023/...
Mohabbat ka Sharbat: www.beryl.nyc/index.php/2023/...
Mrabbat Raggi: www.beryl.nyc/index.php/2023/...
Subak Naengmyeon: www.beryl.nyc/index.php/2023/...
Taramuja er Tarakari: www.beryl.nyc/index.php/2023/...
CHAPTERS
00:00 Intro/Watermelon Skin Juice
01:03 USA Watermelon Gazpacho
02:45 Trying Watermelon Gazpacho
05:46 Indian Mohabbat ka Sharbat (Watermelon Rose Drink)
07:26 Trying Mohabbat ka Sharbat
09:05 Chinese Là Chǎo Xīguā Pí (Stir Fried Watermelon Rind)
10:28 Trying Là Chǎo Xīguā Pí
11:53 Bengali Taramuja er Tarakari (Watermelon Rind & Shrimp Curry)
13:58 Trying Taramuja er Tarakari
16:10 Iraqi Mrabbat Raggi (Watermelon Rind Jam)
17:56 Trying Mrabbat Raggi
20:01 Korean Subak Naengmyeon (Watermelon Cold Noodles)
22:42 Trying Subak Naengmyeon
My favorite wooden spoons: geni.us/0N17A
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: / shereshe
Support me on Patreon: / beryl
#watermelon #summer #fruit #watermelonrecipes
For 50% off with HelloFresh PLUS free shipping, use code 50BERYL at bit.ly/44pGMc9
Did you clean your mushrooms first?
You are a good jew
i’m the watermelon curry girl lmaoo thank you beryl for including me in this video it was so much fun i’m glad you enjoyed the dish !!
You sold the recipe so well haha! I wish there was something vegan to replace the shrimp authentically but maybe I'll just try it without.
@@Shirumoon I think you could try it with some king oyster mushrooms which has a similar texture, and also provides some umami to the dish. But looking at the recipe, I'd say it's probably gonna taste pretty good even without the shrimp :)
@@Shirumoon aw thank you ! honestly i say make it without the shrimp it will still taste bomb
@alisha_a thank you for the recipe, it looks lovely and you're adorable! ❤
@@mattyj5751 aw thank you
Hi, I am the one who sent in the stir fried watermelon rind dish and I'm so happy and so honoured that you loved this dish. And the fact that you said that it's one of the best textured dishes you ever had, made me so happy! Can't wait to show it to my mum! Thank you so much for trying it and including my childhood dish in this video. ♥️☺️
I made this last night and it was 🔥!! I initially made it because I had watermelon rind to use up but it was so delicious that I plan on making it all summer!
It sounds so amazing!! where in Austria do you live?
@@hannajos I'm currently living in Vienna.
@@TheJilly1337 So happy that you love it! ☺️
This one was so simple and looked delicious! The only thing I'm missing is the actual watermelon... Which I'll be buying soon. Thanks for sharing! Can't wait to try it
Dear watermelon rind curry girl: you are a delight! Your personality is so fun! ✌
I agree!!
Her voice is amazing. She should make ASMR videos!
I thought so too
hii im her lol im gigging and kicking my feet rn thank you !! you guys are so sweet
@@alisha_a haha omg that goes right in the feels! My autism makes me do those things, but only when I'm seriously happy. Thanks for being in the video! 🤩
I'm really happy you loved Mrabbat Raggi Beryl, and thanks for having me on the episode! 🍉 😁
OMG I'm gonna try this as soon as I can!!! It looks simply delightful! And I already want to try it on vanilla ice cream as a topping haha
@cloverhighfive I'm glad to hear that, hope you enjoy! 😁
🇮🇶🇸🇦🤍
I'm soooo happy you sent this recipe!!! We also make a lot of weird jams in Turkey, just like how you described in Iraq and they're always so good!!!
@@ned993 I'm back! I made it!!! Well first I made it with a watermelon that didn't look dead at all, but it was dead. That tasted weird (and unpleasant), like old cucumber with sugar on top lol But I couldn't tell if it was culinary culture shock (after all humans also eat blue cheese don't they), so I got a new fresh watermelon and redid the jam on the same day.
DELICIOUS OMG
And I can see me eat this any way I eat other jams, including with meats :)
WIN
Thanks!!!! (and hello from Canada!)
🍉🇰🇷🇲🇾❤️🍉Yay, thank you so much for having me, Beryl! I am beyond thrilled for the opportunity to participate in this delightful Watermelon episode! I hope that people from all corners of the globe will be inspired to make this Subak Naengmyeon (Cold Noodles in Watermelon) dish. 🍉🇰🇷🇲🇾❤️🍉
Most certainly! That cold noodle dish looks delicious. Watermelon is my favorite fruit too. When it's hot, it's one of the few foods I have an appetite for.
@@Lia-ij5fn Yes, this cold noodles-fruit combo is a deliciously wonderful treat on hot days! 🍉❤️
So glad you shared this dish, I'm growing watermelon so all of these recipes are going to come in handy when it's time to harvest them.
@@Meo9131oooh, that's so fun! Good luck with your watermelon harvest!
1 word of thanks and gratitude for that suggestion...wow, that dish soo reminded me of Bibbim gukksu (basic korean cold sweet/spicy noodles for these not knowing) which is also one of my FAVOURITE summer dishes^^
greetings from north america (Canada) no I am not an expat, just an asian cuisine enthusiast living close to the biggest asian market,I like beryl, enjoy cooking, many thanks for this variant😁
Never in my life have I considered removing watermelon rind with a vegetable peeler. Beryl, you blew my mind within monents of starting the video. 😂
I came here to say this and I'm so glad I'm not alone!
Same! Game changer!
Same here! I was blown away :O
Very weird…
Same here. I’m trying this!
🇪🇦 Gazpacho is a dish that has been around for so long. The old recipe was super simple: soaked bread, olive oil, garlic, vinegar, and almonds (this is called Ajoblanco) and with the arrival of tomatoes and watermelon to Europe it evolved towards the current recipe.
🍉 Watermelon gazpacho is older than tomato gazpacho actually, as Watermelon was brought to the iberian peninsula by the arabs between VIII and XV centuries.
So the origin of the recipe is Spanish 🇪🇸 as well 😊
Thanks for that information. I happen to have a bottle of Ajoblanco lying somewhere. It's well sealed so it will keep for a while. Was just wondering how to eat it. Just with some bread or something?
can you post the link to what you are claiming? to me it seems to be a Mexican American recipe created in the colonial era since the ingredients used in this are very Mexican, so I wanna know your source
@@carlosm.3426 it’s possible that variations of the recipe could have evolved in different countries separately. A good opportunity to celebrate cultural nuance and happy coincidences 😊
@@carlosm.3426gazpacho is famously Spanish.
We also have gaspacho in Portugal, there is a different version in Alentejo region where all the veggies are left cubed and you just add iced water and bread
For a food waste episode, I recommend looking up Tepache. It is a fermented pineapple drink from Mexico generally made with the core and rind leftover of the pineapple flavored with anise and cinnamon, it's pretty similar to making kombucha. Bonus it is ever so slightly very very lightly alcoholic; if you're in to that
Dayummm that sounds seriously good.
Another couple of recommendations for a food waste episode; I've heard you can stir fry banana peels or make banana peel ketchup. Also I have some uses for broccoli stalks, after peeling off the hard outer skin the centre is a bit softer and very edible. They're good thinly sliced with a veg peeler and used in salads or just chopped up and thrown into soups and stews. Could be used to replace celery in a mirepoix (I don't mind celery flavour but some people hate it) also I have used it alongside cauliflower and carrots/other veg to make riced vegetables in the food processor.
@@xtopaz7452here in ph some woman made burger patties from banana 🍌 peels in the 90s. but it's not just some bananas it's the cardava variety which is native here and can be hard to find abroad.
SEND THAT RECIPE TO BERYL, please!!
I absolutely love tepache and make it every chance I get!
Oh, yes! I'd love to see an episode on "waste" foods. I'm a big fan of most kinds of offal, one of my favorite dishes uses a meat product that most people would never think to use. There's a local Chinese restaurant that serves braised beef tendon, and it is spectacular. It's incredibly rich and savory, and is delightful with rice, as a lot of the gelatin from the tendons melts into the sauce, which then coats the rice and makes for a really enjoyably mouthfeel.
That sounds amazing!!! I believe you because I order tendon in phō whenever I can!
Me too. Chinese seem to use all parts ...hard to even find giblets these days.
I really enjoy offal, my favorite is Pig stomach soup with peppercorns.
@@wxlurker wow is that like a kind of tripe? Never even hward of it but if i keep eat sheep intestines and chickens feet im sure a pigs stomach cant be that strange!
@@Padraigp Yep, I personally really enjoy the texture of it and compared to the intestines, it’s very layered and has a succulent bite. The peppercorns gives the whole soup this fiery kick that is really nice on rainy days. The only bad thing is that it takes a long time to deeply clean the stomach before cooking (as with most offal) and has to be simmered for hours, I think a pressure cooker will shorten the cooking time.
I love how your community spans the world, genders, races, nationalities and ages of all ranges. It really is unique and special.
Agreed 100%! Plus, when you go to the comments section most people are writing positive, thoughtful, and interesting comments. This channel just picks me up on days when I need it, and adds to my joy on other days.
@@chiaradamore-klaiman8692 So true about the comments. Everyone is so civil and pleasant. It's refreshing and not typical.
I am so impressed by all these rind recipes! I've only ever thrown them away and now I have so many beautiful uses for it. Thank you to everyone who contributed ❤
Same here. Now I'm starting to feel guilty of throwing away good food..... 😖
Hey Beryl! To get a perfect chop with peppers, start by cutting off the top, and the tip. Then, you cut the body in half, and flatten the two sides against your cutting board. Then cut strips, and then cut em again width wise to make them into little cubes. This works with nearly alllll pepppers, especially if they have a lengthy body like the one you you had. Hope this helps!
Excellent explanation of this technique! This is the way I find easiest to cut peppers too
I am really confused how Beryl thinks cantaloupe is tasteless! Maybe American cantaloupes are like that?
Cantaloupes in my country are considered one of the sweetest and most aromatic fruits.
I agree, they are the best melon! :D
Most cantaloupe in the store isn’t ripe. For those who don’t know: cantaloupe is a musk melon and you should be able to Smell It. If when you smell the blossom end you don’t smell the tastiest, sweetest, ripest melon, it isn’t ready to eat. (it also should be surprisingly heavy for its size and have even netting.)
My grandmother grew cantaloupes in her garden in Mississippi southern USA, and yes, they did have very strong sent and sweet taste when they were perfectly ripe, which everybody loved, except me. I never could stand the smell or the taste. 😫
It’s because in the US they have altered the food too much. They just want it to look good in the store and the taste isn’t important . When I grew up in the US in the 80’s cantaloupe tasted great and was one of my favorites. I have lived outside of the country for more than 20 years now and when I went back in 2022 for vacation all the cantaloupe was hard and flavorless. No matter how long you waited after buying to see if it would get soft and tasty it wouldn’t. My family told me it has been like this for years. 🙁
@@tammyburnett3881 Then Beryl has to taste cantaloupe when she is visiting another country. Where I live, you can find cantaloupe blended with ice at every ice cream shop. And, there's often a queue.
This video couldn't've come at a better time because honestly I'm a watermelon fiend; I bought a giant seedless watermelon the other week and told my husband it'd be gone before the week was up. He did not believe me. I ate it with 3 days to spare. Entirely on my own. This video is heaven.
I generally can't stand seedless watermelons 🍉 unfortunately in my country they started selling them in droves just this year. it's now hard to find normal watermelon 🍉!
Hi, Beryl! If I'm not mistaken, peppers are supposed to be chopped from the inside. I don't really know how to explain it, but you cut "wedges" following the natural indentures of the pepper and then placed with the shiny part on the board while you cut the inner part, so the knife won't slide.
Also, in Spain, where gazpacho is originally from, we blend all veggies and, maybe, chop some (normally cucumber) for decoration/having something to chew on. Perhaps, you'd have less trouble preparing it that way.
Although ajoblanco, salmorejo, and tomato gazpacho are the most common recipes for those cold veggie soups around here nowadays, watermelon gazpacho is well known as well. I've also tasted beetroot and mango gazpachos, they are all awesome!
agree about the peppers
Do you know that soup which is like gaspatcho but you put it in a bag and it drips clear liquid over night and is like a clear water but amazing flavour?
Yes if you flatten down the peices it helps too ...i love salsa with percect cubes of everything ..hate having c shapes lol!
@@Padraigp It's usually called "vegetable" (whatever veggie you've pureed) water. The most common is tomato water. You do it in the fridge because it keeps things cold and stops bugs getting in it.
@@margaretkaraba8161 yes it had a name like gaspatcho though or maybe it was jist vegetable water in spanish lol! Its so good!
Mohabbat sharbat is definitely my favourite summer drink!!! Also Beryl, roohafza diluted in water pairs verrrrrry well with vodka or gin!
My father’s mother was a Southern Native American woman who cooked a variety of different foods. She and her sister were two spinsters sharing a home and waitressing at the local diner after they both lost their husbands. I loved her sister but she and I were like oil and water. However, we bonded one summer when I was probably 3 because I was getting hungry and lunch or dinner was not ready, yet. She offered me a watermelon pickle made from watermelon rind, which was the first kindness she offered me and MAN did that make up for the previous year and a half. They were SO GOOD I kept coming back for more!!! I eventually ate what was left in the jar and this pleased her. Which pleased me and I felt comfortable returning for more and more. We got along fabulously that day and though she was not as friendly the next day, she was not unkind. She was not (at all!) an unkind woman and everyone in the family loved her very very much. I took after her and my mom with darker skin and hair (the native side was born true with me and one did not advertise their ethnicity back then or the kids would be scooped up and sent to those terrible Indian Boarding Schools that were discreetly scattered around the country. I think (I hope!) that they are all closed now but they were still grabbing kids late in the 70s. Several of my friends were housed in the local boarding schools or fostered by various local volunteer families. This isn’t a post to talk about the ill treatment of Native Americans but a quick explanation about my grandmother and I. I have tried watermelon pickles, since, but they were very bland compared to the ones I had that day in Texas. They had a sweetish spice and they were a sweeter pickle not unlike a bread and butter pickle. From what I remember, it could have been cardamom but it was not a taste I was familiar with back then. I can’t imagine how someone in a very small town in Texas would have cardamom and it might not have been but I was thinking about it while watching this and it could have been cardamom. Or maybe nutmeg. My familiarity with spices and recognizing them when I tasted them was very Very limited at three. If you see them, you might want to try them. I seem to think that you like pickles. Thanks for the memories!
The watermelon you had for the final recipe, the cold noodles from Kuala Lumpur and South Korea? (I HAVE TO try that recipe!) The rind on that watermelon was the thinnest rind I have ever seen on a watermelon! I have GOT TO stop watching your videos so late at night because now I am hungry!
Fantastic video! I have several questions about the recipes but suspect that they will be answered in your notes and I have already talked too much. Great video!!! Thanks!
I am Indian Bengali and I can really see how the ring would work out. The version we make is with bottle gourd and I can see what a wonderful substitute watermelon rind can be. My love for this channel just grows with every new video ❤.
Also you should definitely do the Vegetable waste video! I would definitely like to be a part of this video.
The use of the rind has me extremely interested in that food waste episode. I'd love to see how to use every part of a fruit or vegetable, especially since composting is so incredibly rare in my area.
Beryl you should totally do a episode about milk ! And the unexpected ways people eat it in Greece here we have milk pie for example!
I've used watermelon rind (the white part w/o the green skin) in place of jicama in a salad. Makes a great substitute and uses more of the watermelon. (Haven't seen anyone else use it this way, but it's probably out there, somewhere.) When I was little (1960s), my grandmother (possibly born in Wales, raised in Scranton, PA) used to make watermelon rind pickle, using white part only, very heavy on the sugar, and flavored with clove and cinnamon stick. It had a translucent quality like the dish from Iraq. Always had a big jar in the back of the fridge. My Dad and I used to have watermelon seed squirting contests....Outdoors, of course.😂
It's common in certain parts in China to use the rind for cold salads. I've also used them for lactoferments, so kinda like a pickle but more on the sour side. Highly underrated part of the watermelon!
(Also, the rind was my old dog's favourite snack...😂)
Thank you, Beryl, and thank you everyone who contributed to this video.
I grew up in a place that grows some of the best watermelons around. There is even a watermelon festival. When it gets hot, watermelon is all I really want to eat. There are so many wonderful ways to use the rind included in this video, and ways to keep me from eating just watermelon.
Hello from France
These recipes teach me that with watermelons it can have zero waste
Oh my gosh, yes! So many people, like me, that can’t tolerate cilantro can have parsley instead. BTW, the genetics of the cilantro soap issue is mostly a Northern European trait. All of my Scandinavian relatives have it. Now, this girl is going to buy some watermelons this weekend. 😉🍉🍉🍉
All of them? In my very Northern European family, it’s only one niece and me who have the gene. It actually follows the 10 to 20 they say has this aversion
@@candygram4435 No, I said “mostly”…I said “all” about my family.
Although I've never been, genetically I'm from Northwestern Europe (both sides of my family). Me & my mom's side of the family LOVE cilantro, but my dad can't stand it - he says it tastes like soap, too.
I'm not sure about the rest of his side though, they all live in Alabama or NW Florida where Mexican food isn't as popular, while my mom's side is mainly in Texas & California.
Ummm I am Zimbabwean and I have the same reaction to cilantro 🤷🏾♀️
@@vuyelwancube9538 I did say “mostly”, I’m pretty sure that there are people in countries that eat a lot of cilantro, like Viet Nam, that will react the same way.. it’s not an all or nothing.
This channel is pure genius. Thank you for introducing us to dishes from around the world. We eat a lot of watermelon in this household, and I'm looking forward to using the rind for new dishes. Thank you again.
For the first time in a very long time I'm shook. I truly believed watermelon rind and skin were inedible. 😲
Same. I was specifically told it would make me sick
Same!
@@daciaharms
Tormujer torkari or watermelon rind curry can also be made without shrimp for people allergic to shrimp...it can also be made with fish head (rohu fish head, katla fish head, ilish fish head)....it tastes delicious...love from India 🇮🇳
The Bangladeshi recipe seems like a spin on the Bengali classic Lau Chingri, which is bottle gourd (squash) with shrimps. Quite creative 👍
the curry dish is a spin of lau chingri !!!! ( i’m the curry girl lol)
@@alisha_a Thanks for sharing the recipe :)
We in Maharashtra coast have this classic combo as well, bottle gourd and shrimp. Very very classic
@@Kathakathan11 we have that in bangladesh too !!!
I really want to try the watermelon rind jam when our watermelons are ready to pick! It feels like it would be a fun addition to a cheese/charcuterie board.
I literally screamed "NO!" out loud when she explained how she made the clotted cream! I think my heart just died! LOL!! Please, if anybody's going to try and make clotted cream, look up the proper way to make it in the oven. You'll absolutely love it!
An episode about "food waste" would be amazing. This episode made my mouth watering.
Thanks so much for having me Beryl! I'm so glad you like it. One of the ways I get around all the chopping is getting already cut up fruit from my grocery store. But yes, get help. And serve it to a dinner party! Make it worth your time.
And all the recipes look amazing. I can't wait to try them. I especially can't wait to try the drink with the skin and the rind recipes. No waste, except, maybe seeds, if you don't keep them and plant them next year.
I’ve always felt like watermelon is like cucumber too! Some people call me crazy but they really do have a similar taste. In Mexico we make aguas with both watermelon and cucumber. We always add lime juice to the cucumber one and if you add it to the watermelon one they taste practically the same! It’s so bright and refreshing
Aguas frescas hitttt 🔥 (not those ones that minute maid makes)
I would always say watermelon is cucumber but sweetened 😅😅
I'm surprised that no one submitted a traditional American watermelon rind pickle. My grandmother used to make it. It's just like any other sweet pickle: the rind is simmered in a vinegar and sugar syrup, seasoned with standard pickling spice, until it becomes translucent and then canned. It's tasty and you add alum to keep the texture crispy. It's welcome on a winter plate.
My grandmother made these too! I use up a favorite pickling juice (after the pickles are gone) that my dad buys at the farmer's market and cook the rind (no skin) in it until tender. It's a great use for pickle juice!
I was thinking the same thing! I used to make it every year with my nana when I was little. Mostly I sat on the counter, and ate watermelon, until the pickling brine/syrup was finished. I was always given a shot of it as a special treat.
“Everybody be quiet” 😂😂😂 omg I laughed so hard 😂😂😂 love you beryl! Thanks for compiling some awesome watermelon/rind recipes! Can’t wait to try them!!
Recipes with flower ingredients would be a cool episode.
Beryl, if you want to try watermelon rind again my family enjoys pickled watermelon rinds every year with fondue and raclette. It's not traditional, but growing up Southern U.S. American *and* Swiss we added the tangy and sweet crunch of the watermelon rinds (with the potatoes and cornichons) to cut down on the savoriness and heaviness of the cheese dishes.
Sounds delicious. We love watermelon and fondue. How do you pickle your watermelon?
I grew up eating pickled watermelon rind. It was a holiday tradition to have it out as a snack before the big meals.
@@irishpixierose We tried pickling our own rinds and it came out so salty! We buy it already jarred (labeled sweet pickled). Even living in Switzerland now we order from the U.S. - it's expensive, but worth it to us.
@@Evieteresa We used a recipe from cooking with shotgun because it was basic for a first try. I don't remember it being too salty. Hmm that is an expensive watermelon pickle shipped from the US.
@@irishpixierose Thanks! Maybe we'll try again with the recipe you suggested (found it online). It sure would be cheaper that way. :)
These are great! I strain my watermelon and make ice cubes. Then bag them so throught out the year I can make juices! Also for serious amounts of chopping I use my mandolin. Makes life easier!
Great idea…watermelon ice cubes! Love it Thanks.
YOU NEED A PEAR EPISODE ! Also… “Cantaloupe has no taste 🤯🤯🤯🤯” you need to visit the south of France, it’s so sweet and vanilla like there is nothing like it !
These all look so amazing. I'm going to attempt the Benagli curry this weekend.
A food waste *series* would be awesome
Yes please! I would LOVE an entire video on food waste recipes. Or using every part. Heck, I would love an entire series. I’m already excited to try cooking watermelon rind. 😍
hey, you should check out 'spicy moustache'
he posts a lot of shorts on how to use every part of certain fruit/veg.
The watermelon cold noodle completely caught me off guard. Was not expecting Korea to be represented in this episode even tho we loooooooove watermelon.
I know what I’m making this week~!
Beryl! Noodle eating tip that will make it easier, and more graceful (?) to eat: slurp 'em.
When I lived abroad in Japan I learned to eat noodles and soup this way. It helps to think of the action like you're blowing on your food, but in reverse. So pursed lips with an inward, almost inhalation/sipping action. It's awesome for hot food and drink, and to neatly eat noodles. Don't be afraid to make a little noise, too! In fact in certain cultures, slurping is considered a compliment. I'd be curious to hear what you think!
You can also pickle the rind and eat it
Ah, you mentioned that later, never mind.
I was so excited to watch this! Not realizing this episode was coming, I literally just discovered eating watermelon rind two weeks ago. I made a pie using watermelon rind and it tasted just like an apple pie. And when I parboil and saute watermelon rind it tastes just like spaghetti squash. So so good! Watermelon rind is a must try! No more waste. 🙌🏻💯😃
A few years back, I decided to experiment by putting watermelon juice in my sweet & sour sauce. Total game-changer. What is typically a sauce that leans a little towards heavy and cloying gets lifted by the residual herbaciousness that the rind leaks into the juice. It turns the sauce into the lightest, brightest, most summery version you've ever had.
The opening joke was *chef’s kiss*
it never occurred to me that rind is different from the skin
I usually feed the skin to my guinea pigs but your solution works too lol. And the comment of experimenting in the kitchen in the watermelon rind and shrimp curry reminds me of my own escapades with watermelon rind.
For all that extra watermelon you could maybe cut it up, freeze it, and blend it in a food processor and make a shaved ice/sorbet type thing
Yes! An avoid-food-waste video, please!
Please do a food scrap/upcycling episode!! Highly interested especially if you show bruised and/or older but still tasty foods.
I did a watermelon Gazpacho with feta and toasted almonds, it was so good
I use pepitas and several other add-ins. Sometimes artichoke hearts, blueberries, or Mama Lil’s. I love how feta makes it creamy!! Sometimes a bid of bread to thicken. Happy Summer food!
I sprinkle Tajin on the flesh and pickle the rinds with vinegar/sugar/korean chili flakes brine. I always say I'm going to use the rinds in a stir fry but there is never enough left. I love the pickles so much. This episode has inspired me though to step outside of my comfort zone while watermelon is still in season and give something new a try. I want to say I'll do the kimchi but that's really close to how I already eat it what with the chili flakes in both. I guess I'll see. Definitely saving this video.
Wow, this was such a fun episode! Thank you to everyone who participated, I am blown away!
I love these food videos with dishes from all over the world ! Thank you,Beryl❤
Beryl, that opening clip is too sweet. It shows off all your charm, and showcases all the reasons I love your channel. You go girl
You just haven't had a properly grown canteloupe. You are used to those hard, bland grocery store ones but if you can find a local farmer who grows them in the sunshine until they are beautifully ripe then you will find the real beauty in a sun ripened canteloupe ... deep orange, sweet and juicy
This is so true. I grew up in a small farm community where melons grow very well. In mid to late July there would be farmers who simply set up their truck at the roadside with big piles of watermelon, cantaloupe, and honeydew for sale. It was always so reasonably priced and good. What I get in the supermarket now is sadly just a shadow of the real thing.
I love how most of these dishes use the rind and not just the fruit. Can’t wait to try these.
As always , I love the energy of all the people who submitted videos. Love all of you!
I was shocked you didn’t have any watermelon earrings to whip out for this episode!
I chop the top and bottom of my peppers, remove the core, and slice the center in half so you have 4 flatish pieces. They’re much easier (and safer) to dice after! Awesome video!! A using food ‘waste’ themed video would be amazing!!
So up for the 'no wasted edition!! Also, Beryl, we come to you for the dishes we have never heard of before, and it makes our world bigger ❤ so thank you for that!!
Don’t sell yourself short, Beryl. I’d watch you eat noodles all day long. 😊 I love your channel. Your enthusiasm is contagious, and you share so many unexpected recipes from all over the world. Hit me up if you want a primer on Georgian cuisine (Caucasus, not state north of Florida). I have so many suggestions!
Subak Kimchi with watermelon rinds is something I just learned how to make -- so easy! Doesn't need fermentation really, and is much easier to make than regular kimchi too. I can't BELIEVE I used to throw the rind out!
Thanks Beryl. Can You please do zucchinos/squash/courgettes also? They are in season now here in Sweden and I need inspiration. Thanks for a great channel.
I love how much you loved everything.
And the using food "waste" episode is a great idea!
I'm from a Bangladeshi background, and I have cooked prawns with cucumber (no turmeric but the other spices I did use), and was thinking of doing the same with water melon rind. I am glad a Bangladeshi has done it, and I am sure in a country where there's very little waste of food there's other recipes using water melon rind. I just UA-camd it, lots of curries involving watermelon rind
❤ This episode blew me off my feet! I need at least 2 more watermelon episodes! It felt like a party❤🎉❤🎉
I absolutely Love this episode! So many amazing recipes. Thank you to everyone who shared. I just recently saw on social media water melon rind recipes. And I am really intrigued! A food „waste“ episode would be amazing! 😊 It’s so nice how food really connects people from all around the world!
I love episodes where Beryl loves all of the dishes. Can’t wait to try a few of these! Thanks to everyone!!!
All the recipes sound delicious ❤ I can't wait to try them!
"OK. Everybody be quiet," had me giggling. The Iraqi watermelon rind jam is interesting. I had no idea that was the way Iraqis made clotted cream. Looking forward to trying them.
this episode was mindblowing, so many interesting ideas and the food looks awesome!!! looking forward to trying some of them!!!
I salt watermelon, and I put black pepper on cantaloupe. I also put salt on grapefruit. Yum
This couldn’t come at a better time. I’m just eating one now!
I have had an Indian recipe for watermelon rind curry for ages but was too shy to try it. Thanks for the encouragement!
I would have suggested watermelon rind thai style curry. Made with thai red curry paste coconut milk chickpeas and tofu. I love it and make it all the time. I'll be trying this watermelon rind curry for sure.
15:13 yes.. it's true girl. It is big world,so much things we haven't seen yet.
I am excited to knew new dishes from other world and sometimes I can see similarities among others my neighbours country how we make some food,but in different flavours.
Like watermelon rind, we cooked in different ways in Malaysia, but we do eat with rice as a vegetable/main dish.
Beryl it looked like you needed a moment alone with the Indian Sharbat XD also yes, the intro was worth the joke
I have never seen someone peel a watermelon xD. I am not making fun of anyone, it Just never occured to me that you could do that. I always quarter the melon and cut it
I absolutely love ur positivity
To answer your questions about the bell pepper turn it the other way and cut it long ways into matchsticks and then cut it into cubes it will be more and yes I am a chef went to culinary School
Oh boy, unless things have changed since I lived in Korea, that's an expensive dish. When I lived there, watermelon could be around $20 usd. My all time favorite Korean dish is mul nangmyeon and I love watermelon with an unhealthy passion, so I'm going to have to try that one day.
Watermelons are still expensive here! Just like you, Mul Naengmyeon is also one of my fave Korean noodles and I do love watermelon too -- which is why I fell in love with Subak Naengmyeon immediately. Please try it one day, you will not be dissapointed.
I just bought a watermelon and I want to try everything. The downside: no one in my house is an adventurous eater at all...except me. My mom once put watermelon in a savory soup once. It dissolved and we could barely tell, but we sure did tease her.
EDIT: Oh no, I can tell from the comments that I will forever abd always feel guilty about throwing away watermelon rinds in the future. 😂😅. I feel guilty when I waste food. So silly.
look up filipino watermelon 🍉 sinigang
So excited to try these!! ❤
My son is in love with watermelon. I think he may actually love a lot of these recipes. Thank you for sharing!!! I will have to get in the kitchen to whip up a few of them for us to try.
Cantaloupe has no flavor? It sounds like you’ve only had the sad white pieces from a fruit salad 😭. A fully ripe cantaloupe is super fragrant and flavorful!
love the food waste idea - i'd want a whole series on that!!!x
Watermelon and feta with basil or mint is my favorite way :)
Can’t wait to see this!
I learn so much from you each time I watch a video of yours! Thank you for exposing me to the world through food ❤
Wow, the creativity is incredible.
Watermelon rind is soso good! So happy to see it getting it's own episode!
I tried the watermelon rind stir fry thing yesterday (with a little of my own twist) and the gazpacho (also with my own additions/subtractions) and they were both delicious!! I have half a watermelon left so I’m gonna try the others in the next few days! I love your content so much! Thank you for it! 🤗🤗🤗
I love this episode so much! I can’t wait to try some of these.
Can’t wait to try these!!!
I always learn something new watching this channel. So many things I want to try.
Watermelon gazpacho is soooo good. A perfect summer dish
Wonderful episode.
Waiting for the cookbook.