Stop Throwing Out Your Watermelon Rinds, Make Candy Instead

Look, no judgment—we’ve all sliced up a juicy watermelon at a BBQ, tossed the pink flesh onto a fruit platter, and sent the rinds straight to the trash (or, if you’re fancy, the compost bin). But before you go pitching that pale white rind, pause. You’re sitting on candy gold. Literal candy.

This isn’t some trendy zero-waste TikTok hack (though, hey, feel free to post it)—candied watermelon rind has real roots. Southern grannies and thrifty home cooks have been sweetening up the scraps for generations, turning what most folks ignore into chewy, glossy, spiced bites of summer bliss. It’s a little old-school, a little magical, and 100% snack-worthy.

Wait… Watermelon Rind Candy?

Yes, really. That white part under the green skin? It’s kind of a blank canvas. A little bland on its own, but perfect for soaking up a spiced syrup. Once candied, it hits this sweet spot (pun intended) between gummy candy and citrus peel. Tacky on the outside, chewy inside.

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Want more ways to use every part of your watermelon? Don’t miss our zero-waste guide to turning rinds into summer gold right here.

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Here's How to Turn Scraps Into Snackage:

1. Strip it down. Peel off the tough green skin from your leftover watermelon rinds and slice the white part into bite-sized pieces. It’s oddly satisfying—kind of like prepping cucumbers but with more self-righteous eco points.

2. Give it a quick boil. Boil the pieces for about 10 minutes, just until they’re fork-tender. This is your prep step—it softens the rind and gets it ready to soak up all the good stuff.

3. Simmer in syrup. Make a simple syrup with sugar and water (equal parts does the trick), then toss in some flavor boosters. Lemon juice? Absolutely. Cinnamon sticks, cloves, or fresh ginger? Even better. Let the rind simmer for about an hour, until the pieces turn slightly translucent.

4. Dry it out. Spread the syrup-soaked rinds out on a wire rack or parchment-lined sheet. Let them dry overnight, or if patience isn’t your strong suit (same), pop them in the oven on the lowest setting for a couple of hours.

5. Roll in sugar (optional but highly encouraged). For that extra sparkle and a satisfying crunch, roll the dried rinds in sugar. They’ll look like jewel-toned gummy candies—and taste even better.

Why You’ll Be Addicted:

It’s sweet, slightly tangy, with a whisper of warm spice—like if peach rings got a glow-up at a farmers market. Kids will love it. Grownups will pretend they’re just trying it, then sneak another handful. And you? You’ll be the one casually saying, “Oh, I made candy from watermelon rinds. No big deal.”

Except it is a big deal. It’s delicious. It’s resourceful. It’s summer in chewy, candied form. And it’s the kind of kitchen flex that makes your picnic cooler way more interesting.

So next time you’re elbow-deep in a watermelon wedge, save those rinds. Your taste buds—and your inner grandma—will thank you.