Can You Juice Watermelon Rind?
You just sliced open a watermelon. The sweet red flesh goes into a bowl. The pale green rind goes into the trash. Most people do that. But that rind — the thick white part between the fruit and the dark green skin — is actually edible and surprisingly nutritious. So the question comes up: Can you juice watermelon rind?
Short answer: yes, you can. But it’s not as simple as throwing chunks into a juicer. The rind has a mild, slightly bitter flavor and a tough, fibrous texture. You need to prep it right and pick the right equipment. This article covers everything you need to know: nutrition, taste, preparation, juicer types, and practical tips. By the end, you’ll know exactly how to turn that leftover rind into a drink you might actually want to make again.
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Why Bother Juicing Watermelon Rind?
Most of the nutritional buzz around watermelon focuses on the red flesh — lycopene, vitamin C, hydration. The rind contains a compound called L-citrulline, an amino acid your body converts into L-arginine. That conversion helps relax blood vessels and improve circulation. Some studies suggest it may support heart health and reduce muscle soreness after exercise.
The rind also packs fiber, though most of that gets strained out during juicing. You still get trace amounts of potassium, magnesium, and B vitamins. The white part holds more citrulline than the pink flesh by weight. If you’re juicing for a post-workout recovery drink or aiming to support nitric oxide production, the rind is the part you want.
One honest caveat: nutrient content varies a lot. A watermelon grown in sandy soil in summer will have different levels than a winter import. And juicing destroys some heat-sensitive compounds if you use a high-speed centrifugal machine. Even so, a rough estimate puts the rind’s citrulline concentration at roughly double that of the flesh.
What Does Watermelon Rind Juice Taste Like?
Let’s be straightforward. Watermelon rind juice on its own is not sweet. It’s watery, mild, and has a faint vegetal bitterness — think cucumber peel mixed with a hint of melon. The dark green outer skin is especially bitter, so you usually want to remove it.
Most people don’t drink straight rind juice. They blend it with the red flesh or add a sweetener like honey, agave, or apple juice. Some mix it with lime and mint for a savory cooler. The texture is thinner than flesh juice because the rind has less sugar and more water. If you use a masticating juicer, the liquid is clearer and less foamy than centrifugal.
A tip: freeze the juice into ice cubes and drop them into lemonade or cocktails. The bitterness becomes a subtle background note, like tonic water.
How to Prep Watermelon Rind for Juicing
Step one: wash the whole watermelon thoroughly. The outer skin can carry dirt and bacteria.
Step two: slice off the dark green peel. A vegetable peeler works for thin-skinned melons; a knife is better for thick rinds. Leave the white part intact — that’s where the citrulline lives.
Step three: cut the white rind into chunks small enough for your juicer’s feed chute. For a centrifugal juicer, 1-inch pieces work. For a masticating juicer, you can go a little larger.
Step four: juice immediately, or store chunks in the fridge for up to two days. The longer they sit, the more bitter they become as enzymes break down cell walls.
Some people juice the whole wedge — red flesh, white rind, and green skin — but that yields a very bitter and gritty result. I don’t recommend it unless you’re blending with strong flavors like ginger and lemon.
Which Juicer Handles Watermelon Rind Best?
Not all juicers are built for tough fibrous material. Watermelon rind is dense and stringy, so a cheap centrifugal model may struggle or produce a wetter pulp with less yield. Here’s a table comparing common juicer types.
| Juicer Type | Rind Friendliness | Yield | Cleanup Effort | Best For |
|---|---|---|---|---|
| Centrifugal (high-speed) | Moderate | 60–70% | Medium — mesh basket needs brushing | Quick batches, thinner rind |
| Masticating (slow auger) | Excellent | 80–90% | Low — few parts, rinse easily | Max yield, less oxidation, rind-heavy mixes |
| Cold press (hydraulic) | Excellent | 85–95% | High — multiple parts, cleaning takes time | Best yield, but expensive and bulky |
| Blender + nut milk bag | High (manual) | Depends on pressing | High — bag cleanup, multiple steps | No juicer needed, but more effort |
If you plan to juice rinds regularly, a masticating juicer is the practical choice. It runs slower, squeezes more liquid out, and doesn’t heat the juice as much, preserving citrulline. For a more detailed look at one good model, check our cold press juicer review.
Centrifugal machines can work if you cut the rind into very small pieces and alternate with softer fruits like apples or celery. Expect more foam and a lower yield. If you’re only trying rind juice once, a blender and a strainer bag will do the job. Just blend the chopped rind with a little water, then squeeze through a nut milk
