Ha what a great and unique way to use up the rinds!!! Very clever. I often think we as a society throw things away because we don't know how to use them, or what to put them in. This video is awesome and shows what's possible 👌💞 thanks for sharing 😊
Totally agree! I love finding unique hacks like this! 🤗🤗 I've seen a lot of recipes for banana peel as well... not sure about that one yet though! 😅 Thanks for your comment my dear! 💕🌱
I for one appreciate the unique recipes! Keep it up. I have a "how not to waste food" Playlist on my channel, so I also appreciate your promoting not wasting food! I think the amchur (mango powder) would make the spice blend even better.
Thank you for this! I love these unique recipes as well. A "how not to waste food" playlist sounds awesome! I will have to check that out! Yes... I would love to find some amchur for my next curry. Seems like a must-try! 😄😄
I love the idea of reducing waste and saving $$$! Here in FL when our papaya trees are loaded down with fruit, the immature green fruit can be used as a vegetable too. It adds a nice crunch shredded raw into salads, especially Thai green papaya salad, but it can be cooked too. It is also very bland but a great (free!) extender added to soup, stew or stir fry. So when I get some watermelon rind to try, I would probably use it the same way and add other textures and flavors. Also I find it absorbs sauce flavors better when it soaks overnight... they say it it always tastes better the next day, and that is usually true. Thanks for sharing!!!
Oooh we love a good green papaya salad! 🤩🤩🌱 Great idea to use it as a soup extender as well. Or even these rinds in soup! Definitely would work! Love that idea. 🙌🏻🙌🏻 So clever, Char! 💕
@@LetsEatPlants Necessity surely is the mother of invention! We have a nice commercial farm down the street and when they are in full swing the ex (friends with the owner) sometimes drops off a whole CASE of one of their crops.. .bell peppers, eggplants, or cukes. Lots of *quick* processing because I live in a hot climate and can fit very little of it into the fridge! The first two are easy... over the next few days they get cooked, frozen, dried, fermented, etc... but the cukes are a challenge! Other than a ton of cuke salad and a slew of quick pickles, what does one do with a case of them... in a day or two??? Thanks to the internet I found ideas I'd never thought of, but even at that...friends and neighbors started to run when they saw the ahem, "cucumber lady" come bearing gifts! (Not exactly the X-rated moniker they used! LOL!) The whole point of this dopey ramble... cukes, like watermelon rind, can be cooked too, and actually make a killer quickie stir "unfry" after scooping out the watery seeds with a spoon (can be tossed into blended salad dressings or smoothies), and slicing into half moons ... with just onions, garlic, wakame or other sea veggie, soy sauce, and a dash of the only oil I keep on hand.. toasted sesame!!! A "hot salad" doesn't sound too appetizing, but it sure tastes good! (Of course you can wait and eat it cold too!) 🍴
@@CharGC123 😂😂😂 omg I am cracking up reading this!!! Char, your culinary gifts amaze me!!! Pickling has to be the most intimidating form of “cooking” for me. And omg Cucumber Lady 🤣🤣🤣 I can just imagine! I have had warm cucumber salad, so that actually does sound quite tasty to me. (I’m with you on the toasted sesame oil too! Sometimes there’s just no substitute!) Thanks so much for sharing this “ramble”! Loved reading it. 💕💕🌱🌱
@@LetsEatPlants Maddie don't be intimidated, lacto fermentation is so fun, easy, and safe, it actually boosts nutrients... and unlike canning you aren't going to die from botulism! *"Scientific literature has never recorded a case a food poisoning involving raw vegetables that have been fermented properly"* (link below). Our ancestors have been doing it forever under less than ideal conditions to actually preserve their food. Fermented vegetables can even be safer than raw vegetables, thanks to the ability of lactic acid, which forms during fermentation. The 2 key things to know... it's an anaerobic process... it happens in a warmish environment WITHOUT oxygen, from just the microbes on the plants... and the active process gives off gases. Translated... easy peasy... 1) keep your veggies submerged under (kosher, uniodized) salted water with a weight or barrier of some type, and 2) make sure you use a non plastic container with a way to vent the gases so it doesn't blow up! That can mean anything from manually letting the gas out daily by briefly unscrewing the lid; or using a cheap airlock like what's used for making wine; or a trick I learned during the pandemic with the slew of disposable gloves I had... put a deflated glove instead of a lid on the top of any old glass jar and get a chuckle as it expands with the gas! ( I had one blow off a smallish jar, so elastic band to the rescue!) The worst that can happen when fermenting is mold, usually with open crocks, but I've never seen it! Shredded cabbage is probably the easiest to start with, and fresh homemade red sauerkraut is not just beautiful, but filled with antioxidants, phytonutrients and other good stuff! (The last batch I made with shredded carrots, cranberries and orange slices, spiced with coriander seeds and caraway, it was amazing!) You get to play mad scientist... and eat your experiments too! www.foodsafetynews.com/2014/03/fermenting-veggies-at-home-follow-food-safety-abcs/
The sauce is great! And the watermelon rinds are worth a try as well. 😄 It's possible I just didn't boil them long enough. Definitely a great way to use up (a still very usable!) part of the fruit. 🤗🌱
I haven’t thrown away watermelon rind for almost 2 decades, long before I became vegan. I like making noodles out of it, with a mandolin, and making a summer noodles salad Chinese style… Have you tried watermelon rind jam? It’s perfect if you add a hint of vanilla and a few apple slices. I really like your style 😊 Subscribing right now !
Oh WOW! You're a watermelon rind pro!! 🤩 The noodles sound amazing! I assume you boil them briefly first? I haven't tried watermelon rind jam yet! I might have to do that this summer. Sounds yummy with vanilla & apple. So glad you enjoyed and thanks for being here! 🤗
What a fun and creative use for something we generally throw in the trash. I feel like it would be better than banana peel recipes, because banana peels are so mouth drying. Watermelon rinds are just not part of the fruit we typically consume, but if it is edible, why not?
Yes! So clever right!? I was so surprised when I first saw this recipe... as I had no idea the rind was even edible! I agree, it definitely seems more appealing than the banana peel. 😁😁 Glad you thought it was fun! 💕🌱
Watermelon rind curry sounds great but have never tried Watermelon in a curry. I am presently eating mainly raw due to the hot weather and it's what my body needs at the moment. There will be the odd cooked foods so this curry will be a option but it will not be as spicy as I usually make them.
Raw is delicious as well! And this would be a good way to use up the rinds after that. 😄😄 I like a lot more raw foods during the summer months as well! 🤗🌱
You ask would I try it? No. That was a lot of prep for underwhelming payout. If someone else made it, then yes I would try it. But honestly it does not sound like a combo I would appreciate. I love watermelon and really love curry but maybe not together 😘
Last video of watermelon week! 😜🍉 If you missed either of the other two... check them out here! ua-cam.com/video/HcmVm9WddyQ/v-deo.html Enjoy!
Watermelon curry?! Oh my goodness, this sounds incredible. I love the idea and the spices 👌
Hahaha.. well, not watermelon... just the rind! Yess, the spices were great! 🌱😊 Would definitely use this spice combo again!
My grandmother used to can them in dill pickle mix.
My great grandma did as well! 🤩🤩
Ha what a great and unique way to use up the rinds!!! Very clever. I often think we as a society throw things away because we don't know how to use them, or what to put them in. This video is awesome and shows what's possible 👌💞 thanks for sharing 😊
Totally agree! I love finding unique hacks like this! 🤗🤗 I've seen a lot of recipes for banana peel as well... not sure about that one yet though! 😅 Thanks for your comment my dear! 💕🌱
@@LetsEatPlants I've seen a few people put banana peel in smoothies.... I think I like the idea but I'm not sure I'm ready for it 😂😂😂
@@samantharose2759 😂😂😂 Same!!!
I for one appreciate the unique recipes! Keep it up. I have a "how not to waste food" Playlist on my channel, so I also appreciate your promoting not wasting food! I think the amchur (mango powder) would make the spice blend even better.
Thank you for this! I love these unique recipes as well. A "how not to waste food" playlist sounds awesome! I will have to check that out! Yes... I would love to find some amchur for my next curry. Seems like a must-try! 😄😄
I love the idea of reducing waste and saving $$$! Here in FL when our papaya trees are loaded down with fruit, the immature green fruit can be used as a vegetable too. It adds a nice crunch shredded raw into salads, especially Thai green papaya salad, but it can be cooked too. It is also very bland but a great (free!) extender added to soup, stew or stir fry. So when I get some watermelon rind to try, I would probably use it the same way and add other textures and flavors. Also I find it absorbs sauce flavors better when it soaks overnight... they say it it always tastes better the next day, and that is usually true. Thanks for sharing!!!
Where in Florida, Char? We are moving to Bradenton Monday!
Oooh we love a good green papaya salad! 🤩🤩🌱 Great idea to use it as a soup extender as well. Or even these rinds in soup! Definitely would work! Love that idea. 🙌🏻🙌🏻 So clever, Char! 💕
@@LetsEatPlants Necessity surely is the mother of invention! We have a nice commercial farm down the street and when they are in full swing the ex (friends with the owner) sometimes drops off a whole CASE of one of their crops.. .bell peppers, eggplants, or cukes. Lots of *quick* processing because I live in a hot climate and can fit very little of it into the fridge! The first two are easy... over the next few days they get cooked, frozen, dried, fermented, etc... but the cukes are a challenge! Other than a ton of cuke salad and a slew of quick pickles, what does one do with a case of them... in a day or two??? Thanks to the internet I found ideas I'd never thought of, but even at that...friends and neighbors started to run when they saw the ahem, "cucumber lady" come bearing gifts! (Not exactly the X-rated moniker they used! LOL!) The whole point of this dopey ramble... cukes, like watermelon rind, can be cooked too, and actually make a killer quickie stir "unfry" after scooping out the watery seeds with a spoon (can be tossed into blended salad dressings or smoothies), and slicing into half moons ... with just onions, garlic, wakame or other sea veggie, soy sauce, and a dash of the only oil I keep on hand.. toasted sesame!!! A "hot salad" doesn't sound too appetizing, but it sure tastes good! (Of course you can wait and eat it cold too!) 🍴
@@CharGC123 😂😂😂 omg I am cracking up reading this!!! Char, your culinary gifts amaze me!!! Pickling has to be the most intimidating form of “cooking” for me. And omg Cucumber Lady 🤣🤣🤣 I can just imagine!
I have had warm cucumber salad, so that actually does sound quite tasty to me. (I’m with you on the toasted sesame oil too! Sometimes there’s just no substitute!) Thanks so much for sharing this “ramble”! Loved reading it. 💕💕🌱🌱
@@LetsEatPlants Maddie don't be intimidated, lacto fermentation is so fun, easy, and safe, it actually boosts nutrients... and unlike canning you aren't going to die from botulism! *"Scientific literature has never recorded a case a food poisoning involving raw vegetables that have been fermented properly"* (link below). Our ancestors have been doing it forever under less than ideal conditions to actually preserve their food. Fermented vegetables can even be safer than raw vegetables, thanks to the ability of lactic acid, which forms during fermentation. The 2 key things to know... it's an anaerobic process... it happens in a warmish environment WITHOUT oxygen, from just the microbes on the plants... and the active process gives off gases. Translated... easy peasy... 1) keep your veggies submerged under (kosher, uniodized) salted water with a weight or barrier of some type, and 2) make sure you use a non plastic container with a way to vent the gases so it doesn't blow up! That can mean anything from manually letting the gas out daily by briefly unscrewing the lid; or using a cheap airlock like what's used for making wine; or a trick I learned during the pandemic with the slew of disposable gloves I had... put a deflated glove instead of a lid on the top of any old glass jar and get a chuckle as it expands with the gas! ( I had one blow off a smallish jar, so elastic band to the rescue!) The worst that can happen when fermenting is mold, usually with open crocks, but I've never seen it! Shredded cabbage is probably the easiest to start with, and fresh homemade red sauerkraut is not just beautiful, but filled with antioxidants, phytonutrients and other good stuff! (The last batch I made with shredded carrots, cranberries and orange slices, spiced with coriander seeds and caraway, it was amazing!) You get to play mad scientist... and eat your experiments too!
www.foodsafetynews.com/2014/03/fermenting-veggies-at-home-follow-food-safety-abcs/
This looks so interesting! Definitely trying the sauce. Probably will try the watermelon rins ar least once.
The sauce is great! And the watermelon rinds are worth a try as well. 😄 It's possible I just didn't boil them long enough. Definitely a great way to use up (a still very usable!) part of the fruit. 🤗🌱
@@LetsEatPlants 😃😃😃
I haven’t thrown away watermelon rind for almost 2 decades, long before I became vegan. I like making noodles out of it, with a mandolin, and making a summer noodles salad Chinese style… Have you tried watermelon rind jam? It’s perfect if you add a hint of vanilla and a few apple slices.
I really like your style 😊 Subscribing right now !
Oh WOW! You're a watermelon rind pro!! 🤩 The noodles sound amazing! I assume you boil them briefly first? I haven't tried watermelon rind jam yet! I might have to do that this summer. Sounds yummy with vanilla & apple. So glad you enjoyed and thanks for being here! 🤗
What a fun and creative use for something we generally throw in the trash. I feel like it would be better than banana peel recipes, because banana peels are so mouth drying. Watermelon rinds are just not part of the fruit we typically consume, but if it is edible, why not?
Yes! So clever right!? I was so surprised when I first saw this recipe... as I had no idea the rind was even edible! I agree, it definitely seems more appealing than the banana peel. 😁😁 Glad you thought it was fun! 💕🌱
Watermelon rind curry sounds great but have never tried Watermelon in a curry. I am presently eating mainly raw due to the hot weather and it's what my body needs at the moment. There will be the odd cooked foods so this curry will be a option but it will not be as spicy as I usually make them.
Raw is delicious as well! And this would be a good way to use up the rinds after that. 😄😄 I like a lot more raw foods during the summer months as well! 🤗🌱
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You ask would I try it? No. That was a lot of prep for underwhelming payout. If someone else made it, then yes I would try it. But honestly it does not sound like a combo I would appreciate. I love watermelon and really love curry but maybe not together 😘
😂😂😂 Totally understandable!!