Watermelons are one of the most popular Summer fruits. It is low in calories, full of nutrients and helps prevent dehydration. From keeping your skin free of acne and sunburn to protecting your heart, the benefits of consuming watermelon are innumerable.

So here we’re bringing other fun ways to consume Watermelon and reduce waste! check below the recipes we served at our sample table at Daniel’s Farmer’s Market.

Watermelon Pico de Gallo

2 jalapenos, seeded and finely diced
Juice of 1 or 2 limes
1 bunch fresh cilantro, chopped
1 Red Bell Pepper, finely diced
1 Yellow Bell Pepper, diced
1 Yellow Bell Pepper, finely diced
1/2 Red Onion, Diced
1/2 Small Seedless Watermelon, diced
1/2 teaspoon salt
Tortilla chips, for serving, optional

1 Throw the jalapenos, lime juice, cilantro, bell peppers, red onions and watermelon into a large bowl and toss together. Add the salt, taste with a chip and adjust as needed.

2 Serve with chips or on top of grilled chicken or fish, or as side salad

Watermelon Rind Pickles

2 pounds watermelon rind
1 cup apple cider vinegar
1 cup water
3/4 cup sugar
1/2 cup chopped candied or crystalized hinger
4 teaspoons kosher salt
1 teaspoon allspice berries
1 star anise pod

1 – Using a sharp peeler, remove and discard the exterior green portion of the watermelon rind. You should now have rind that is mostly white, with a little bit of pink and/or red on one side. Cut into 1-inch cubes.
2- Add the apple cider vinegar, water, sugar, ginger, salt, and spices to a 2-quart saucepan set over medium-high heat. Bring to a boil and hold for 1 minute, then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from heat and cool for 30 minutes.
3 – Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another 1 1/2 hours.
4 – Refrigerate overnight and consume within a month. These pickles must be refrigerated.