Watermelon rind is especially high in an amino acid known as citrulline. Our bodies use citrulline to make another amino acid, arginine, which helps cells to divide, wounds to heal, and ammonia to be removed from the body.1 Use the white inner rind, not the outer green part of the rind. This relish goes deliciously well with summer marinated and grilled foods — especially fish and pork. Time to Table: 1 hour
Yield: 3 1/2cups (serving size 4 Tbsp.)
Benefits
Citrulline
Low carb, low sugar, low sodium, gluten-free
Ingredients
12 cups spring water
6 cups shredded organic watermelon rind
2 cups organic erythritol
1 cup organic apple cider vinegar
1 tablespoon organic dry mustard
2 teaspoons organic ground turmeric
2 teaspoons organic ground ginger
1/2 teaspoon Celtic sea salt
1 teaspoon organic celery seeds
Preparation
Shred the rind with the large holes of a box grater, or chop and shred it in a food processor. Set aside.Bring water to a boil in a large saucepan. Add rind and cook 3 minutes. Drain well. Combine erythritol and remaining ingredients in pan; bring mixture to a boil. Reduce heat and simmer 2 minutes. Stir in watermelon rind; simmer uncovered for 30 minutes or until most of liquid is absorbed, stirring frequently. Cool; pour relish into airtight containers. Refrigerate relish in airtight containers up to two months.
Nutrition Information
17 Calories, 3 g Carbohydrate, 0 mg Cholesterol, 0.4 g Total Fat, 0.4 g Fiber, 0.4 g Protein, 99 mg Sodium, 2 g Sugars, 0 g Saturated fat, 0 trans Fat, 0.3 g Monounsaturated fat, 0.1 g Polyunsaturated fat
Reference
- USDA Agricultural Research Service (2007, August 15). Want Citrulline? Try Watermelon.