Posts Tagged ‘watermelon’
Watermelon Rind Relish
Friday, August 8th, 2008
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.)
