Watermelon Wonders: From Rind to Nuggets + Tacos That Wow
- Debbie Marsh
- May 5
- 4 min read
Watermelon Wonders: Hydrating, Healing, and Wholly Unexpected Ways to Enjoy Watermelon
Watermelon is one of those foods that just screams summer—sweet, juicy, and refreshing. But here's the thing: watermelon isn't just a fruit to snack on at picnics. It’s a surprisingly versatile, health-boosting powerhouse that can do way more than satisfy a sweet tooth. I love experimenting with food, and watermelon has become one of my favorite creative ingredients—from the red flesh to the white rind.
Watermelon Trivia You May Not Know:
Watermelon is 92% water, making it one of the most hydrating fruits you can eat.
Every part is edible—even the seeds and the rind!
It’s been cultivated for over 5,000 years, originally in Africa.
Yellow and orange varieties are also naturally occurring!
Health Benefits of Watermelon (and Its Rind!)
Hydration & Recovery: Thanks to electrolytes and water content, watermelon is perfect for post-hike or hot day recovery.
Lycopene-Rich: The red color comes from lycopene, a powerful antioxidant linked to heart health and reduced inflammation.
Amino Acid Support: Watermelon contains citrulline, which supports blood flow and muscle performance.
The Rind’s Benefits: The white rind is rich in fiber and citrulline—great for digestion and circulation.
Clean & Creative Watermelon Recipes
Broiled/Baked Watermelon Nuggets:
Savory, smoky, and chewy in the best way—this is one of my absolute favorite ways to serve watermelon. It’s unexpected, totally satisfying, and makes the perfect taco filling.
Ingredients:
2–3 cups firm watermelon (cut into 1-inch cubes)
2 tbsp coconut aminos
1 tbsp avocado oil
1 tsp minced garlic
1 tsp garlic herb seasoning
1/2 tsp sea salt
1/2 tsp cumin
1 tsp Tajin or chili-lime seasoning
1/2 tsp umami seasoning (optional)
Directions:
Marinate watermelon cubes in all ingredients for 1–2 hours.
Spread on a lined baking sheet.
Broil for 10–15 mins or bake at 400°F for 25–30 mins, flipping halfway.
Cook until edges are caramelized and slightly crisp, and the inside is chewy.
Quick Pickled Watermelon Rind (Using Leftover Pickle Juice)
No waste here! This is a great way to repurpose watermelon rinds and leftover dill pickle juice.
Ingredients:
Watermelon rind (white part only, green skin removed)
Leftover dill pickle juice
Directions:
Cut rind into thin slices or cubes.
Optional: Blanch in hot water for 2–3 minutes, then cool.
Add to a jar of leftover pickle juice, making sure it’s fully submerged.
Refrigerate 24+ hours. Flavor improves over time!
Putting It All Together: Watermelon Tacos Two Ways
I used soft corn tortillas and layered:
A handful of chopped romaine and herb lettuce
Cherry tomatoes, sliced
Slices of avocado
A spoonful of broiled watermelon nuggets
A few pieces of pickled watermelon rind
And drizzled with my homemade spicy habanero sauce (vegan mayo + coconut aminos + mustard + habanero sauce + balsamic + honey)
The sweet heat, crunchy greens, and smoky watermelon worked so well together. But I had another surprise…
BONUS RECIPE: Fried Enoki Mushroom Clusters
Light, crispy, and crave-worthy! These mushroom “nuggets” make an amazing taco topping or crunchy side.
Ingredients (Small Batch):
1/2 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
Garlic & onion powder, smoked paprika, sea salt, pepper
6 tbsp plant-based milk
1/2 tbsp avocado oil (plus more for frying)
1 cluster of enoki mushrooms (roots trimmed, separated, lightly dusted with flour)
Directions:
Mix dry batter ingredients, then stir in milk and oil.
Dip mushroom clusters and fry in avocado oil at ~350°F for 2–3 minutes per side.
Drain and sprinkle with sea salt.
Spicy Plant-Based Dipping Sauce (with Yellowbird Habanero)
This creamy, tangy, and bold sauce brings just the right kick using Yellowbird Organic Habanero Hot Sauce—a flavorful blend of habanero, carrot, garlic, and tangerine that adds depth without overpowering.
Ingredients:
2 tbsp vegan mayo
1 tsp Yellowbird Organic Habanero Hot Sauce
1 tsp coconut aminos
1/2 tsp maple syrup or raw honey
1/2 tsp balsamic vinegar or lime juice
1/2 tsp spicy brown mustard (optional)
Optional: pinch of garlic powder or smoked paprika for extra punch
Directions:
Whisk everything together in a small bowl until smooth and creamy. Chill for 10–15 minutes for the flavors to meld. Perfect for drizzling over tacos or as a dip for your crispy enoki mushrooms.
How I Served It:
I used soft corn tortillas and layered each one with:
A handful of chopped romaine and herb lettuce
Cherry tomatoes, sliced
Avocado slices
A generous spoonful of broiled watermelon nuggets (and I made tacos with the crispy fried enoki mushrooms for variation)
A few pieces of pickled watermelon rind
Finely chopped carrots and radishes for a fresh, crunchy garnish
And a drizzle of my homemade spicy habanero sauce, made with Yellowbird Organic Habanero Hot Sauce, vegan mayo, coconut aminos, balsamic vinegar, spicy mustard, and a touch of raw honey
These tacos had it all—sweet, savory, spicy, creamy, and crunchy in every bite. The carrots and radishes added a fresh snap that brought it all together.
Estimated Nutrition (Per Taco, Avg):
(Watermelon nugget taco w/ lettuce, avocado, tomato, sauce)
Calories: ~140
Protein: 2g
Fiber: 3g
Fat: 7g
Carbs: 15g
Hydration factor: HIGH
(Enoki mushroom taco)
Calories: ~160
Protein: 3g
Fat: 8g
Carbs: 18g
Fiber: 2g
Why This Combo Works:
Watermelon hydrates and refreshes while providing antioxidants like lycopene and vitamins A and C.
Avocado gives heart-healthy fats and fiber.
Enoki mushrooms are low in calories, high in umami, and rich in B vitamins.
Corn tortillas are naturally gluten-free and easy to digest.
Coconut aminos and spices add depth without processed junk.
If you haven’t tried cooking with watermelon in a savory way, this is your sign. I promise you’ll be surprised by how good it is—especially in tacos. And don’t toss those rinds—pickle them and thank me later. 😉
Let me know if you give these recipes a try, or tag me @plantbasedflex_debbie so I can see your creations!
Disclaimer: This post is for informational and inspirational purposes only. I’m not a licensed nutritionist or medical professional. Always consult your healthcare provider before making changes to your diet.
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