Stephanie Barlow: Hi! I am Stephanie Barlow from the National Watermelon Promotion Board, here to show you how to make watermelon rind, carrot and pineapple slough.
This recipe is great because we use the rind of the watermelon. After you have enjoyed the inside, its fun to play with the outside.
100% of your watermelon is edible from the fruit to the seeds to the rind. While half of some fruits are tossed when the throw away the seeds in the peel, all of the watermelon can be used. Save your rinds for this yummy slough, and besides the rind is packed with citrulline and arginine, two compounds that aid in healthy blood flow.
First, we will start with the dressing. In a small bowl blend together one quarter cup of fat free plain Greek yoghurt, one quarter cup low fat sour cream, one and a half tablespoons of stone ground mustard, one tablespoon of apple cider vinegar, four teaspoons of fresh lemon juice, one tablespoon of sugar, one teaspoon poppy seeds, two teaspoons of olive oil and salt and pepper to taste.
Once all of the ingredients are incorporated, set the dressing aside. Next, grate four cups of watermelon rind. Be sure to move both the fruit and the green skin before grating the rind. Once the rind is grated, place it on several layers of paper towels to soak up the excess fluid. And finally in a medium sized bowl mix the dressing and the watermelon rind with one cup of grated carrot and a one and a half cup of fresh diced pineapple. Once everything is thoroughly coated with the dressing, serve and enjoy.
So remember save your rinds and make this delicious recipe for your next gathering.