When the temperature outside reaches 40 degrees, a bowl full of chilled, lush red watermelon can barely sound like a bad idea. It is one of those fruits that have been named perfectly. Watermelon, similar to cucumbers, is 92% water and the rest is, well, melon. But does your heart also sink when you cut the whole fruit out but have to throw away the white-green portions, also known as rinds? What if we told you that you can put them to use and not just pity-use, you can make delicious food out of them? Surprising, right? Watermelon rinds have been used as a useful ingredient in many delicious dishes and also to make pickles and chutneys for a long time now.