As I washed off the outside of my watermelon before slicing it up, she said, “Don’t tell me you eat the rind too. Is that some kind of health nut thing?”
That question led to an extended conversation about food handling and preparation practices. But I will come back to that in a moment, because even though that was not the reason I was bathing my 20ish-pound behemoth. It reminded me of a conversation that I had with my grandma when I was about eight years old. We were eating watermelon and she told me that I should eat more of the white rind, like her. I looked at her remnants and, sure enough, all that was left was the green skin with a thin layer of white. I tried to at least eat every bit of the juicy red pulp, but the white part was ruining it for me, and I gave up.
I thought my grandma’s advice was about not being wasteful. She came to America with her two older sons—my dad and his older brother—and a nickel in her pocket. I know her early years here were a struggle, but now I realize there may have been more to that conversation. This was the grandma that kept an aloe plant and would break a bit off to treat a burn. Turns out, the white watermelon rind, which makes up about a third of the watermelon, is indeed healthy.
That inner rind is a strong source of citrulline, a non-essential amino acid, which promotes dilation of the arteries and improves blood circulation. It is also a good source of nutrients such as protein, carbs, and fiber, according to a 2023 study published in the National Library of Medicine.
Still, I find little appeal in the taste of the rind. Someday, I may have to try pickling it, which I hear is not an uncommon treat in the South.
I explained to her the reasons I wash my watermelon: (Editor’s note, July 1, 2024: in an earlier version of this article, we mistakenly changed the word “her” to “my grandmother” in the copy editing process. We regret the error and sincerely apologize for any distress this may have caused the author and her family.)
- It grows on the ground and likely has dirt on it from where it was grown, and probably has collected more on its way from the farm to the store.
- Numerous people—farmers, laborers, packers, stockers, cashiers, and baggers—have handled the green giant prior to it making its way to my home and cutting board. Other shoppers have probably given it a thump or two as well. Where have all those hands been?
- I wash my hands, because I will be handling the fruit, and both my hands and the knife will likely come in contact with parts of it that will be ingested by myself and others. If the watermelon is not washed, then the potential germs and bacteria on it will transfer to my hands and the knife.
She replied, “I never thought of all that.” No judgment from me. After all, how many routine things do we do when handling food, without much thought as to whether it is the best practice?
As the weather warms up, we will be eating more foods that are cold and uncooked. Without heat to kill dangerous bacteria, washing away foreign matter is important. Salad greens and fruit may have been sprayed with pesticides. Organic is a great option, but I would rather not consume unintended organic matter. I will just let you think on that one. 😊
I am not just paranoid—well, OK, maybe a little, but I’m not going to get sick if it is avoidable. My caution is for good reason. Check out this article from State Food Safety: “Wash That Cantaloupe.”
Just as you wash your hands for cleanliness and to avoid the spread of germs, be sure to wash food surfaces that will come in contact with hands and mouths. Once your food is safely prepped, I have some serving tips for you too. Check them out in my Alameda Post column, Happy Healthy Fourth of July.
Contributing writer Denise Lum is a Health and Fitness Coach raising her family in Alameda. Contact her via [email protected] or FitnessByDsign.com. Her writing is collected at AlamedaPost.com/Denise-Lum.
