Watermelon drink and rind recipes highlighted in Mexican culinary guides

A Mexican-style agua de sandía recipe calls for 1.5 kg of peeled watermelon, 300 ml water, two tablespoons of sugar, ice and optional lime or lemon juice and herbs such as mint or basil. The fruit is blended with water, chilled and served in a pitcher, yielding about four 96‑kcal servings.

Guidance on using watermelon rind explains that the white inner band between the red pulp and the green outer skin can be safely eaten after the green outer is removed. The white portion can be cut into sticks or slices and pickled in a mixture of vinegar, water, salt, sugar and spices such as pepper, bay leaf, mustard seed, ginger or chili, providing a crunchy, tangy snack and reducing food waste.