Ever pop a chunk of watermelon in your mouth and get that unexpected crunch? That’s from the rind—most folks toss it out, but I started saving them, slicing thin, and playing around. Pineapple always feels like a messy, sweet shake of summer, but combining it with watermelon’s juicy bite creates this weird, crunchy tension. It’s like catching a glimpse of a secret garden that only blooms for a few weeks every year.
This salad isn’t about drama or presentation. It’s about that feeling you get when you discover something familiar but totally new—like biting into a childhood memory that’s been hiding in plain sight. Right now, with all the focus on fresh, simple ingredients, I keep coming back to this combo. It’s raw, it’s real, and somehow, it makes you forget about all the noise.
Watermelon Rind and Pineapple Salad
Ingredients
Equipment
Method
- Use the vegetable peeler to strip the green outer layer from the watermelon rind, then thinly slice the white part with a mandoline slicer set to 1/8-inch thickness. Do the same for the pineapple, slicing into thin, uniform pieces. Place all sliced fruit into a large mixing bowl.
- In a small bowl, whisk together lime juice, honey, and salt until well combined. Pour the dressing over the sliced fruit in the mixing bowl and gently toss to evenly coat.
- Transfer the salad to a serving platter or individual bowls, arranging the slices in a layered or fanned pattern for visual appeal. Let sit for 5 minutes to allow flavors to meld.
- Garnish the salad with additional lime zest or a few mint leaves if desired. Serve immediately to enjoy the crisp texture of the fruit slices.
Honestly, I don’t know if I’ll ever go back to ignoring those rinds. This salad feels like a little rebellion—crunchy, sweet, and weirdly satisfying. Sometimes, it’s those tiny things that make the whole season worth it.