WaterMelon Rind Recipes : Watermelon rind TuttiFrutti | Tarbooj Tokku TuttiFrutti

Watermelon is a major fruit belonging to the family Cucurbitaceae and species Citrullus lanatus which is widely distributed in subtropic and tropic regions. It is usually large, oval round, or oblong in shape with smooth skin, dark rind, and occasionally pale green stripes that turn yellowish-green when ripe. Nowadays many hybrid varieties are available, which vary in size and color. It is rich in vitamins and a good source of phytochemicals.

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Watermelon rind is a tough outer layer that has a green exterior that fades to the pale white inside before offering red and pink flesh of the fruit. The rind is harder and less juicy. Most people discard the rind of the juicy watermelon, but don't be so hasty – the watermelon rind has many benefits. It has a large percentage of nutrients but usually, people discard the rinds. It encompasses low calories and high content of Vitamin A, Vitamin C, potassium, Vitamin B6, and zinc. It is loaded with citrulline, chlorophyll, amino acids, lycopene, phenolic compounds, and flavonoids. If you are a watermelon lover now you have one more reason to love them because you have a lot of options to make with watermelon rind. Yes, there are a lot of various recipes to make with a rind like rind idli, rind halwa, tutti frutti, stir fry, Kerala pachadi, pickles, sabji, and many more.

I love watermelon and always look forward to the season to set in. Anyway coming to this recipe, always save those rinds when we eat the red fleshy part. and while making the recipe discard the outer hard layer and use the softer inner flesh-like white portion.