Watermelon, a sweet, juicy and cooling fruit, contains a great deal of water in the pink flesh. Unlike the pink flesh, the rind is firm, contains less water but carries more vitamins than the flesh of a watermelon. The rind is edible and hobbyists and food manufacturers use it to make watermelon pickles, a dense, sweet and sour condiment. Watermelon rind is easy to send through a juicer, so you can avoid wasting the edible parts of the fruit.
Wash the watermelon before cutting into it, even if the watermelon is organic. Watermelons grow on the ground and the rind can carry soil-borne bacteria or viruses. Make sure you use a clean knife and cutting board to avoid contamination from surfaces in your kitchen.
Remove the pink flesh if you want to eat it separately. Otherwise, you can juice the entire watermelon, since all parts of it are edible, including the seeds. You can remove the thick skin using a vegetable peeler or sharp paring knife if the watermelon you have is not organic. Traces of pesticides or herbicides may be present on the skin; although, watermelon is one of the safer fruits to eat when grown conventionally, since the pesticide load on it is relatively light.
Place the rind on a cutting board and cut into pieces that fit into the food hopper for your juicer. Put the chopped rind into a bowl.
Send the rind through the juicer according to the directions for your juicer. If you do not drink it right away, store it in a covered container in the refrigerator.
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