From Root to Leaf: No Waste Watermelon Rind Relish & Other Goodies

Almost two years ago now, just after Alyssa was born and before I began blogging I got really into saving money. I did everything I could to find vouchers and coupons that I could use in UK Supermarkets and I was determined to save us as much money as possible as a family as I felt this would help go towards me not having to leave the home to work. One of the biggest changes, not only for money saving but also for a healthy diet, was that I began meal planning. However, I didn’t just meal plan, I planned everything right down to the gram for a week and never bought more than I actually needed unless it came in an unavoidable multi-pack that could be carried over to the following week like eggs. Do you know what?! It was amazing – portions sizes were much better and there was a hell of a lot less waste. In fact, there was none as we used peelings in a compost pile so we really were making the most of what he had bought. However, is there more we can do…

One thing I love about Spring arriving and getting in to full swing is that I find it much easier to be healthier when it’s sunny because I can put away the slow cooker and the warming stews and break out the salads and all the yummy bits to go with it. The only downside to this is the potential waste – I think it is much easier to use every part of a vegetable during the winter when you’re making stews or when I am making “Nanny’s Cauliflower Cheese!” where I chuck in every part of the cauliflower including the leaves. In the Spring and through the Summer though we want something lighter and fresher and one thing I am really keen on is salads – so how do we jazz up a salad?!

The wonderful people over at range oven cooker brand, Leisure Range Cookers set me the challenge to come up with a delicious Spring Recipe going all the way “From Root to Leaf” meaning that I would need to use every part of a fruit or vegetable of my choice and something that people usually throw away. This is part of their Food Trend Tribe Challenge and I was all about the “Veggie Tribe Challenge!” Something I have been seeing a lot of in the Supermarkets recently is watermelons – primarily because Alyssa keeps shouting out “BALL!” every time we pass them and wondering why I won’t let her bounce one down the aisle?! I’ve been eating it a fair bit because it is a great sweet hit for me and also ups my fluid intake with it being so juicy – but I always chuck the rind away. Yeah I put it in the food waste bin so it will be recycled but it’s still waste isn’t it?!

I did some research and it turns out I don’t need to throw it away – did you know you can make rinds and pickles with your watermelon rind?! Someone even likend it to replacing courgette in one of their recipes. So, I looked at a few and gathered some ingredients and gave it a try – oh my goodness!! It was delicious – not too sweet and it’s going to be perfect for barbecues and picnics in the summer and I am so glad I made a couple of jars. I had a think about about I could serve with it and decided on a Beetroot, Asparagus & Chickpea Salad and a little hummus on the side too. I didn’t actually tell my family what the “relish” was and just popped it on the table and said “oh that’s my relish.” They couldn’t place the taste but loved it and it’s definitely going to be a staple in our cupboard this summer which also means we get to eat lots more water melon too!

Ingredients:

Rind from a watermelon 

230ml apple cider vinegar

230ml cup water

255g cup sugar

85g crystalised ginger chunks

4 teaspoons salt

1 teaspoon chilli flakes

1 teaspoon allspice

1 star anise pod

Method:

1. Scoop out melon leaving a little of the red flesh.
2. Peel off outer green with vegetable peeler and then cut into 1-inch cubes.
3. Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium saucepan. Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from the heat and cool for 30 minutes.
4. Move the relish to a jar. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another one and half hours.
5. Refrigerate overnight and consume within a month. This relish must be refrigerated.

Honestly one of the yummiest relish recipes I have tried and I will definitely being repeating this throughout the summer. I reduced my waste here to nothing but a small amount of peel that went straight into the compost box. I never ever would have imagined I could use the rind to make something so delicious – you should definitely give it a go and let me know what you try it with. How do you keep waste to a minimum in your house? Do you use everything from root to leaf?

This is a collaborative post – all thoughts and opinions are my own