6 Ways to Use the ENTIRE Watermelon From Around the World 🍉🍉

[@BerylShereshewsky]

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[@victoriahoward8244]

Did you clean your mushrooms first?

[@commodusmeridius4718]

You are a good jew

[@alisha_a]

i’m the watermelon curry girl lmaoo thank you beryl for including me in this video it was so much fun i’m glad you enjoyed the dish !!

[@Shirumoon]

You sold the recipe so well haha! I wish there was something vegan to replace the shrimp authentically but maybe I'll just try it without.

[@Ermude10]

@@Shirumoon I think you could try it with some king oyster mushrooms which has a similar texture, and also provides some umami to the dish. But looking at the recipe, I'd say it's probably gonna taste pretty good even without the shrimp :)

[@alisha_a]

@@Shirumoon aw thank you ! honestly i say make it without the shrimp it will still taste bomb

[@mattyj5751]

@alisha_a thank you for the recipe, it looks lovely and you're adorable! ❤

[@alisha_a]

@@mattyj5751 aw thank you

[@MrsDaedalus_]

Hi, I am the one who sent in the stir fried watermelon rind dish and I'm so happy and so honoured that you loved this dish. And the fact that you said that it's one of the best textured dishes you ever had, made me so happy! Can't wait to show it to my mum! Thank you so much for trying it and including my childhood dish in this video. ♥️☺️

[@MzzAnnThrope]

I made this last night and it was 🔥!! I initially made it because I had watermelon rind to use up but it was so delicious that I plan on making it all summer!

[@hannajos]

It sounds so amazing!! where in Austria do you live?

[@MrsDaedalus_]

@@hannajos I'm currently living in Vienna.

[@MrsDaedalus_]

@@MzzAnnThrope So happy that you love it! ☺️

[@chillaxter13]

This one was so simple and looked delicious! The only thing I'm missing is the actual watermelon... Which I'll be buying soon. Thanks for sharing! Can't wait to try it

[@justachick9793]

Dear watermelon rind curry girl: you are a delight! Your personality is so fun! ✌

[@dagmarbeeke6163]

I agree!!

[@rianamohamed300]

I thought so too

[@alisha_a]

hii im her lol im gigging and kicking my feet rn thank you !! you guys are so sweet

[@dagmarbeeke6163]

@@alisha_a haha omg that goes right in the feels! My autism makes me do those things, but only when I'm seriously happy. Thanks for being in the video! 🤩

[@beatricedelima6677]

Agreed ❤

[@racheldesireelifestyle]

🍉🇰🇷🇲🇾❤️🍉Yay, thank you so much for having me, Beryl! I am beyond thrilled for the opportunity to participate in this delightful Watermelon episode! I hope that people from all corners of the globe will be inspired to make this Subak Naengmyeon (Cold Noodles in Watermelon) dish. 🍉🇰🇷🇲🇾❤️🍉

[@Lia-ij5fn]

Most certainly! That cold noodle dish looks delicious. Watermelon is my favorite fruit too. When it's hot, it's one of the few foods I have an appetite for.

[@racheldesireelifestyle]

@@Lia-ij5fn Yes, this cold noodles-fruit combo is a deliciously wonderful treat on hot days! 🍉❤️

[@Meo9131]

So glad you shared this dish, I'm growing watermelon so all of these recipes are going to come in handy when it's time to harvest them.

[@msjkramey]

​@@Meo9131oooh, that's so fun! Good luck with your watermelon harvest!

[@vilcoyote22]

1 word of thanks and gratitude for that suggestion...wow, that dish soo reminded me of Bibbim gukksu (basic korean cold sweet/spicy noodles for these not knowing) which is also one of my FAVOURITE summer dishes^^ greetings from north america (Canada) no I am not an expat, just an asian cuisine enthusiast living close to the biggest asian market,I like beryl, enjoy cooking, many thanks for this variant😁

[@ned993]

I'm really happy you loved Mrabbat Raggi Beryl, and thanks for having me on the episode! 🍉 😁

[@cloverhighfive]

OMG I'm gonna try this as soon as I can!!! It looks simply delightful! And I already want to try it on vanilla ice cream as a topping haha

[@ned993]

​@cloverhighfive I'm glad to hear that, hope you enjoy! 😁

[@Demitchii]

🇮🇶🇸🇦🤍

[@ecenbt]

I'm soooo happy you sent this recipe!!! We also make a lot of weird jams in Turkey, just like how you described in Iraq and they're always so good!!!

[@cloverhighfive]

@@ned993 I'm back! I made it!!! Well first I made it with a watermelon that didn't look dead at all, but it was dead. That tasted weird (and unpleasant), like old cucumber with sugar on top lol But I couldn't tell if it was culinary culture shock (after all humans also eat blue cheese don't they), so I got a new fresh watermelon and redid the jam on the same day. DELICIOUS OMG And I can see me eat this any way I eat other jams, including with meats :) WIN Thanks!!!! (and hello from Canada!)

[@MrVovansim]

Never in my life have I considered removing watermelon rind with a vegetable peeler. Beryl, you blew my mind within monents of starting the video. 😂

[@emfritz82]

I came here to say this and I'm so glad I'm not alone!

[@teachercarli]

Same! Game changer!

[@enyaperez4306]

Same here! I was blown away :O

[@constructionbootgazer]

Very weird…

[@Pammellam]

Same here. I’m trying this!

[@lidialondres]

🇪🇦 Gazpacho is a dish that has been around for so long. The old recipe was super simple: soaked bread, olive oil, garlic, vinegar, and almonds (this is called Ajoblanco) and with the arrival of tomatoes and watermelon to Europe it evolved towards the current recipe. 🍉 Watermelon gazpacho is older than tomato gazpacho actually, as Watermelon was brought to the iberian peninsula by the arabs between VIII and XV centuries. So the origin of the recipe is Spanish 🇪🇸 as well 😊

[@telebubba5527]

Thanks for that information. I happen to have a bottle of Ajoblanco lying somewhere. It's well sealed so it will keep for a while. Was just wondering how to eat it. Just with some bread or something?

[@carlosm.3426]

can you post the link to what you are claiming? to me it seems to be a Mexican American recipe created in the colonial era since the ingredients used in this are very Mexican, so I wanna know your source

[@kvh2801]

@@carlosm.3426 it’s possible that variations of the recipe could have evolved in different countries separately. A good opportunity to celebrate cultural nuance and happy coincidences 😊

[@Rose-jz6sx]

​@@carlosm.3426gazpacho is famously Spanish.

[@virginiasoares826]

We also have gaspacho in Portugal, there is a different version in Alentejo region where all the veggies are left cubed and you just add iced water and bread

[@_Natalie_Jackson]

Oh, yes! I'd love to see an episode on "waste" foods. I'm a big fan of most kinds of offal, one of my favorite dishes uses a meat product that most people would never think to use. There's a local Chinese restaurant that serves braised beef tendon, and it is spectacular. It's incredibly rich and savory, and is delightful with rice, as a lot of the gelatin from the tendons melts into the sauce, which then coats the rice and makes for a really enjoyably mouthfeel.

[@AvaNightingale]

That sounds amazing!!! I believe you because I order tendon in phō whenever I can!

[@Padraigp]

Me too. Chinese seem to use all parts ...hard to even find giblets these days.

[@wxlurker]

I really enjoy offal, my favorite is Pig stomach soup with peppercorns.

[@Padraigp]

@@wxlurker wow is that like a kind of tripe? Never even hward of it but if i keep eat sheep intestines and chickens feet im sure a pigs stomach cant be that strange!

[@wxlurker]

@@Padraigp Yep, I personally really enjoy the texture of it and compared to the intestines, it’s very layered and has a succulent bite. The peppercorns gives the whole soup this fiery kick that is really nice on rainy days. The only bad thing is that it takes a long time to deeply clean the stomach before cooking (as with most offal) and has to be simmered for hours, I think a pressure cooker will shorten the cooking time.

[@SuperCookiePanda]

For a food waste episode, I recommend looking up Tepache. It is a fermented pineapple drink from Mexico generally made with the core and rind leftover of the pineapple flavored with anise and cinnamon, it's pretty similar to making kombucha. Bonus it is ever so slightly very very lightly alcoholic; if you're in to that

[@Michael-es4dt]

Dayummm that sounds seriously good.

[@xtopaz7452]

Another couple of recommendations for a food waste episode; I've heard you can stir fry banana peels or make banana peel ketchup. Also I have some uses for broccoli stalks, after peeling off the hard outer skin the centre is a bit softer and very edible. They're good thinly sliced with a veg peeler and used in salads or just chopped up and thrown into soups and stews. Could be used to replace celery in a mirepoix (I don't mind celery flavour but some people hate it) also I have used it alongside cauliflower and carrots/other veg to make riced vegetables in the food processor.

[@alice_agogo]

​@@xtopaz7452here in ph some woman made burger patties from banana 🍌 peels in the 90s. but it's not just some bananas it's the cardava variety which is native here and can be hard to find abroad.

[@20cosmos20]

SEND THAT RECIPE TO BERYL, please!!

[@quintressadennis4597]

I absolutely love tepache and make it every chance I get!

[@sabarnasarker4630]

Mohabbat sharbat is definitely my favourite summer drink!!! Also Beryl, roohafza diluted in water pairs verrrrrry well with vodka or gin!

[@thedragodile545]

I am so impressed by all these rind recipes! I've only ever thrown them away and now I have so many beautiful uses for it. Thank you to everyone who contributed ❤

[@telebubba5527]

Same here. Now I'm starting to feel guilty of throwing away good food..... 😖

[@AG-hx6qn]

Guilty no more!! :D

[@Living_a_spoonie_life]

I love how your community spans the world, genders, races, nationalities and ages of all ranges. It really is unique and special.

[@chiaradamore-klaiman8692]

Agreed 100%! Plus, when you go to the comments section most people are writing positive, thoughtful, and interesting comments. This channel just picks me up on days when I need it, and adds to my joy on other days.

[@Living_a_spoonie_life]

@@chiaradamore-klaiman8692 So true about the comments. Everyone is so civil and pleasant. It's refreshing and not typical.

[@swagd2707]

I am Indian Bengali and I can really see how the ring would work out. The version we make is with bottle gourd and I can see what a wonderful substitute watermelon rind can be. My love for this channel just grows with every new video ❤. Also you should definitely do the Vegetable waste video! I would definitely like to be a part of this video.

[@elizabethlipker306]

Hey Beryl! To get a perfect chop with peppers, start by cutting off the top, and the tip. Then, you cut the body in half, and flatten the two sides against your cutting board. Then cut strips, and then cut em again width wise to make them into little cubes. This works with nearly alllll pepppers, especially if they have a lengthy body like the one you you had. Hope this helps!

[@lizryan7451]

Excellent explanation of this technique! This is the way I find easiest to cut peppers too

[@yeshummingbird]

This video couldn't've come at a better time because honestly I'm a watermelon fiend; I bought a giant seedless watermelon the other week and told my husband it'd be gone before the week was up. He did not believe me. I ate it with 3 days to spare. Entirely on my own. This video is heaven.

[@alice_agogo]

I generally can't stand seedless watermelons 🍉 unfortunately in my country they started selling them in droves just this year. it's now hard to find normal watermelon 🍉!

[@maobfh]

My father’s mother was a Southern Native American woman who cooked a variety of different foods. She and her sister were two spinsters sharing a home and waitressing at the local diner after they both lost their husbands. I loved her sister but she and I were like oil and water. However, we bonded one summer when I was probably 3 because I was getting hungry and lunch or dinner was not ready, yet. She offered me a watermelon pickle made from watermelon rind, which was the first kindness she offered me and MAN did that make up for the previous year and a half. They were SO GOOD I kept coming back for more!!! I eventually ate what was left in the jar and this pleased her. Which pleased me and I felt comfortable returning for more and more. We got along fabulously that day and though she was not as friendly the next day, she was not unkind. She was not (at all!) an unkind woman and everyone in the family loved her very very much. I took after her and my mom with darker skin and hair (the native side was born true with me and one did not advertise their ethnicity back then or the kids would be scooped up and sent to those terrible Indian Boarding Schools that were discreetly scattered around the country. I think (I hope!) that they are all closed now but they were still grabbing kids late in the 70s. Several of my friends were housed in the local boarding schools or fostered by various local volunteer families. This isn’t a post to talk about the ill treatment of Native Americans but a quick explanation about my grandmother and I. I have tried watermelon pickles, since, but they were very bland compared to the ones I had that day in Texas. They had a sweetish spice and they were a sweeter pickle not unlike a bread and butter pickle. From what I remember, it could have been cardamom but it was not a taste I was familiar with back then. I can’t imagine how someone in a very small town in Texas would have cardamom and it might not have been but I was thinking about it while watching this and it could have been cardamom. Or maybe nutmeg. My familiarity with spices and recognizing them when I tasted them was very Very limited at three. If you see them, you might want to try them. I seem to think that you like pickles. Thanks for the memories! The watermelon you had for the final recipe, the cold noodles from Kuala Lumpur and South Korea? (I HAVE TO try that recipe!) The rind on that watermelon was the thinnest rind I have ever seen on a watermelon! I have GOT TO stop watching your videos so late at night because now I am hungry! Fantastic video! I have several questions about the recipes but suspect that they will be answered in your notes and I have already talked too much. Great video!!! Thanks!

[@Lia-ij5fn]

Thank you, Beryl, and thank you everyone who contributed to this video. I grew up in a place that grows some of the best watermelons around. There is even a watermelon festival. When it gets hot, watermelon is all I really want to eat. There are so many wonderful ways to use the rind included in this video, and ways to keep me from eating just watermelon.

[@BigBadWolframio]

Hi, Beryl! If I'm not mistaken, peppers are supposed to be chopped from the inside. I don't really know how to explain it, but you cut "wedges" following the natural indentures of the pepper and then placed with the shiny part on the board while you cut the inner part, so the knife won't slide. Also, in Spain, where gazpacho is originally from, we blend all veggies and, maybe, chop some (normally cucumber) for decoration/having something to chew on. Perhaps, you'd have less trouble preparing it that way. Although ajoblanco, salmorejo, and tomato gazpacho are the most common recipes for those cold veggie soups around here nowadays, watermelon gazpacho is well known as well. I've also tasted beetroot and mango gazpachos, they are all awesome!

[@theukyankee]

agree about the peppers

[@Padraigp]

Do you know that soup which is like gaspatcho but you put it in a bag and it drips clear liquid over night and is like a clear water but amazing flavour?

[@Padraigp]

Yes if you flatten down the peices it helps too ...i love salsa with percect cubes of everything ..hate having c shapes lol!

[@margaretkaraba8161]

@@Padraigp It's usually called "vegetable" (whatever veggie you've pureed) water. The most common is tomato water. You do it in the fridge because it keeps things cold and stops bugs getting in it.

[@Padraigp]

@@margaretkaraba8161 yes it had a name like gaspatcho though or maybe it was jist vegetable water in spanish lol! Its so good!

[@Speed_of_Sloth]

This channel is pure genius. Thank you for introducing us to dishes from around the world. We eat a lot of watermelon in this household, and I'm looking forward to using the rind for new dishes. Thank you again.

[@nothing7666]

Beryl you should totally do a episode about milk ! And the unexpected ways people eat it in Greece here we have milk pie for example!

[@christopheferraux2864]

Hello from France These recipes teach me that with watermelons it can have zero waste

[@FatherOndore]

The use of the rind has me extremely interested in that food waste episode. I'd love to see how to use every part of a fruit or vegetable, especially since composting is so incredibly rare in my area.

[@snacktivist]

When I live in places where composting isn't part of the waste collection system, I collect my food waste and take it the local park to spread on the garden there or give it to a friend who has a garden

[@ushashisinha2811]

Tormujer torkari or watermelon rind curry can also be made without shrimp for people allergic to shrimp...it can also be made with fish head (rohu fish head, katla fish head, ilish fish head)....it tastes delicious...love from India 🇮🇳

[@ArifRahman-vq6vt]

I’m from Bangladesh but never ever heard of watermelon rind with shrimp recipe. But it looks so yummy and I must give it a try. I think it is their family recipe. Thanks for sharing it with the rest of the world

[@brokersfpc3077]

I'm from a Bangladeshi background, and I have cooked prawns with cucumber (no turmeric but the other spices I did use), and was thinking of doing the same with water melon rind. I am glad a Bangladeshi has done it, and I am sure in a country where there's very little waste of food there's other recipes using water melon rind. I just KZbind it, lots of curries involving watermelon rind

[@flamethrow868]

Ashali was so cute, she sounds so sweet and wholesome. I'd love trying her recipe

[@patriciamorgan6545]

I've used watermelon rind (the white part w/o the green skin) in place of jicama in a salad. Makes a great substitute and uses more of the watermelon. (Haven't seen anyone else use it this way, but it's probably out there, somewhere.) When I was little (1960s), my grandmother (possibly born in Wales, raised in Scranton, PA) used to make watermelon rind pickle, using white part only, very heavy on the sugar, and flavored with clove and cinnamon stick. It had a translucent quality like the dish from Iraq. Always had a big jar in the back of the fridge. My Dad and I used to have watermelon seed squirting contests....Outdoors, of course.😂

[@Ermude10]

It's common in certain parts in China to use the rind for cold salads. I've also used them for lactoferments, so kinda like a pickle but more on the sour side. Highly underrated part of the watermelon! (Also, the rind was my old dog's favourite snack...😂)

[@just1giuleejae1234]

I was so excited to watch this! Not realizing this episode was coming, I literally just discovered eating watermelon rind two weeks ago. I made a pie using watermelon rind and it tasted just like an apple pie. And when I parboil and saute watermelon rind it tastes just like spaghetti squash. So so good! Watermelon rind is a must try! No more waste. 🙌🏻💯😃

[@happydancecards]

I really want to try the watermelon rind jam when our watermelons are ready to pick! It feels like it would be a fun addition to a cheese/charcuterie board.

[@rtdugan04]

The opening joke was *chef’s kiss*

[@katbastow9054]

Beryl! Noodle eating tip that will make it easier, and more graceful (?) to eat: slurp 'em. When I lived abroad in Japan I learned to eat noodles and soup this way. It helps to think of the action like you're blowing on your food, but in reverse. So pursed lips with an inward, almost inhalation/sipping action. It's awesome for hot food and drink, and to neatly eat noodles. Don't be afraid to make a little noise, too! In fact in certain cultures, slurping is considered a compliment. I'd be curious to hear what you think!

[@MissGhostface]

I literally screamed "NO!" out loud when she explained how she made the clotted cream! I think my heart just died! LOL!! Please, if anybody's going to try and make clotted cream, look up the proper way to make it in the oven. You'll absolutely love it!

[@midoriya-shonen]

Beryl, that opening clip is too sweet. It shows off all your charm, and showcases all the reasons I love your channel. You go girl

[@NativeWarrior88]

I made the Watermelon Gazpacho and Im now obsessed with it! I have the cilantro soap thing too so I also use Parsley! Watermelon, Strawberry, and Pineapples are my favorite fruits, so I literally yelled "omg baby, Beryl is doing a watermelon episode"! He yelled back "pause it until I get in there please"! 😂 So we both laid in bed and watched this episode together! We both love you and your channel! Great episode!

[@GundemaroSagrajas]

I’ve always felt like watermelon is like cucumber too! Some people call me crazy but they really do have a similar taste. In Mexico we make aguas with both watermelon and cucumber. We always add lime juice to the cucumber one and if you add it to the watermelon one they taste practically the same! It’s so bright and refreshing

[@notaburneraccount]

Aguas frescas hitttt 🔥 (not those ones that minute maid makes)

[@doll5435]

I would always say watermelon is cucumber but sweetened 😅😅

[@jameslongstaff2762]

As always , I love the energy of all the people who submitted videos. Love all of you!

[@XxrazorxmintxX]

The watermelon cold noodle completely caught me off guard. Was not expecting Korea to be represented in this episode even tho we loooooooove watermelon. I know what I’m making this week~!

[@mrsdin3739]

15:13 yes.. it's true girl. It is big world,so much things we haven't seen yet. I am excited to knew new dishes from other world and sometimes I can see similarities among others my neighbours country how we make some food,but in different flavours. Like watermelon rind, we cooked in different ways in Malaysia, but we do eat with rice as a vegetable/main dish.

[@ramsesemerson]

Recipes with flower ingredients would be a cool episode.

[@AmandainGeorgia]

Don’t sell yourself short, Beryl. I’d watch you eat noodles all day long. 😊 I love your channel. Your enthusiasm is contagious, and you share so many unexpected recipes from all over the world. Hit me up if you want a primer on Georgian cuisine (Caucasus, not state north of Florida). I have so many suggestions!

[@breeBree7925]

These are great! I strain my watermelon and make ice cubes. Then bag them so throught out the year I can make juices! Also for serious amounts of chopping I use my mandolin. Makes life easier!

[@AZ-le3zy]

Great idea…watermelon ice cubes! Love it Thanks.

[@jimfleming8365]

Thanks!

[@BerylShereshewsky]

Aw thank you!!!

[@jesskim6756]

“Everybody be quiet” 😂😂😂 omg I laughed so hard 😂😂😂 love you beryl! Thanks for compiling some awesome watermelon/rind recipes! Can’t wait to try them!!

[@mamajinx]

I lived in South Korea for 10 years and I'm furious that I never once saw/ate subak naengmyeon!! It looks amazing!

[@tazzyhyena6369]

I usually feed the skin to my guinea pigs but your solution works too lol. And the comment of experimenting in the kitchen in the watermelon rind and shrimp curry reminds me of my own escapades with watermelon rind. For all that extra watermelon you could maybe cut it up, freeze it, and blend it in a food processor and make a shaved ice/sorbet type thing

[@CarlGorn]

A few years back, I decided to experiment by putting watermelon juice in my sweet & sour sauce. Total game-changer. What is typically a sauce that leans a little towards heavy and cloying gets lifted by the residual herbaciousness that the rind leaks into the juice. It turns the sauce into the lightest, brightest, most summery version you've ever had.

[@teedub1990]

I sprinkle Tajin on the flesh and pickle the rinds with vinegar/sugar/korean chili flakes brine. I always say I'm going to use the rinds in a stir fry but there is never enough left. I love the pickles so much. This episode has inspired me though to step outside of my comfort zone while watermelon is still in season and give something new a try. I want to say I'll do the kimchi but that's really close to how I already eat it what with the chili flakes in both. I guess I'll see. Definitely saving this video.

[@Ykoz2016]

Yes please! I would LOVE an entire video on food waste recipes. Or using every part. Heck, I would love an entire series. I’m already excited to try cooking watermelon rind. 😍

[@tochterchenfrost4784]

hey, you should check out 'spicy moustache' he posts a lot of shorts on how to use every part of certain fruit/veg.

[@morningrain13]

An episode about "food waste" would be amazing. This episode made my mouth watering.

[@Edidin]

For the first time in a very long time I'm shook. I truly believed watermelon rind and skin were inedible. 😲

[@daciaharms]

Same. I was specifically told it would make me sick

[@thefug8s]

Same! @@daciaharms

[@skatingcanuck9837]

I'm Korean Canadian and saw Subak Naengmyeon once on a show. This recipe inspires me to try this modern dish. Us Koreans love cold dishes. Thank you.

[@donyab.e4767]

I am really confused how Beryl thinks cantaloupe is tasteless! Maybe American cantaloupes are like that? Cantaloupes in my country are considered one of the sweetest and most aromatic fruits.

[@Narnendil]

I agree, they are the best melon! :D

[@tegansutherland7299]

Most cantaloupe in the store isn’t ripe. For those who don’t know: cantaloupe is a musk melon and you should be able to Smell It. If when you smell the blossom end you don’t smell the tastiest, sweetest, ripest melon, it isn’t ready to eat. (it also should be surprisingly heavy for its size and have even netting.)

[@KencoRoseArt]

My grandmother grew cantaloupes in her garden in Mississippi southern USA, and yes, they did have very strong sent and sweet taste when they were perfectly ripe, which everybody loved, except me. I never could stand the smell or the taste. 😫

[@tammyburnett3881]

It’s because in the US they have altered the food too much. They just want it to look good in the store and the taste isn’t important . When I grew up in the US in the 80’s cantaloupe tasted great and was one of my favorites. I have lived outside of the country for more than 20 years now and when I went back in 2022 for vacation all the cantaloupe was hard and flavorless. No matter how long you waited after buying to see if it would get soft and tasty it wouldn’t. My family told me it has been like this for years. 🙁

[@donyab.e4767]

@@tammyburnett3881 Then Beryl has to taste cantaloupe when she is visiting another country. Where I live, you can find cantaloupe blended with ice at every ice cream shop. And, there's often a queue.

[@HEB2004]

My son is in love with watermelon. I think he may actually love a lot of these recipes. Thank you for sharing!!! I will have to get in the kitchen to whip up a few of them for us to try.

[@snr9365]

Subak Kimchi with watermelon rinds is something I just learned how to make -- so easy! Doesn't need fermentation really, and is much easier to make than regular kimchi too. I can't BELIEVE I used to throw the rind out!

[@deanjamal9802]

that subak naengmyeon omg??? im already as obsessed as i am with naengmyeon while also being a malaysian??!! im definitely gonna make it!!

[@racheldesireelifestyle]

Yasssss, please try it 😬🍉🇲🇾🇰🇷❤️

[@youjun2911]

I chop the top and bottom of my peppers, remove the core, and slice the center in half so you have 4 flatish pieces. They’re much easier (and safer) to dice after! Awesome video!! A using food ‘waste’ themed video would be amazing!!

[@EsmeChat]

I love how much you loved everything. And the using food "waste" episode is a great idea!

[@k1dub1]

These all look so amazing. I'm going to attempt the Benagli curry this weekend. A food waste *series* would be awesome

[@mirlinda7410]

Wow, this was such a fun episode! Thank you to everyone who participated, I am blown away!

[@taraoakes6674]

Oh my gosh, yes! So many people, like me, that can’t tolerate cilantro can have parsley instead. BTW, the genetics of the cilantro soap issue is mostly a Northern European trait. All of my Scandinavian relatives have it. Now, this girl is going to buy some watermelons this weekend. 😉🍉🍉🍉

[@candygram4435]

All of them? In my very Northern European family, it’s only one niece and me who have the gene. It actually follows the 10 to 20 they say has this aversion

[@taraoakes6674]

@@candygram4435 No, I said “mostly”…I said “all” about my family.

[@angiew2324]

Although I've never been, genetically I'm from Northwestern Europe (both sides of my family). Me & my mom's side of the family LOVE cilantro, but my dad can't stand it - he says it tastes like soap, too. I'm not sure about the rest of his side though, they all live in Alabama or NW Florida where Mexican food isn't as popular, while my mom's side is mainly in Texas & California.

[@vuyelwancube9538]

Ummm I am Zimbabwean and I have the same reaction to cilantro 🤷🏾‍♀️

[@taraoakes6674]

@@vuyelwancube9538 I did say “mostly”, I’m pretty sure that there are people in countries that eat a lot of cilantro, like Viet Nam, that will react the same way.. it’s not an all or nothing.

[@ninakaiser2930]

I absolutely Love this episode! So many amazing recipes. Thank you to everyone who shared. I just recently saw on social media water melon rind recipes. And I am really intrigued! A food „waste“ episode would be amazing! 😊 It’s so nice how food really connects people from all around the world!

[@suzaynnschick158]

I'm surprised that no one submitted a traditional American watermelon rind pickle. My grandmother used to make it. It's just like any other sweet pickle: the rind is simmered in a vinegar and sugar syrup, seasoned with standard pickling spice, until it becomes translucent and then canned. It's tasty and you add alum to keep the texture crispy. It's welcome on a winter plate.

[@wakinow6827]

My grandmother made these too! I use up a favorite pickling juice (after the pickles are gone) that my dad buys at the farmer's market and cook the rind (no skin) in it until tender. It's a great use for pickle juice!

[@humanistbadger1957]

I was thinking the same thing! I used to make it every year with my nana when I was little. Mostly I sat on the counter, and ate watermelon, until the pickling brine/syrup was finished. I was always given a shot of it as a special treat.

[@monktondown]

Beryl...you rock. I’ve decided, if you ever do merch, you should have a hoodie that has a picture of every earring you own!

[@Evieteresa]

Beryl, if you want to try watermelon rind again my family enjoys pickled watermelon rinds every year with fondue and raclette. It's not traditional, but growing up Southern U.S. American *and* Swiss we added the tangy and sweet crunch of the watermelon rinds (with the potatoes and cornichons) to cut down on the savoriness and heaviness of the cheese dishes.

[@irishpixierose]

Sounds delicious. We love watermelon and fondue. How do you pickle your watermelon?

[@katestewart-taylor9736]

I grew up eating pickled watermelon rind. It was a holiday tradition to have it out as a snack before the big meals.

[@Evieteresa]

@@irishpixierose We tried pickling our own rinds and it came out so salty! We buy it already jarred (labeled sweet pickled). Even living in Switzerland now we order from the U.S. - it's expensive, but worth it to us.

[@irishpixierose]

@@Evieteresa We used a recipe from cooking with shotgun because it was basic for a first try. I don't remember it being too salty. Hmm that is an expensive watermelon pickle shipped from the US.

[@Evieteresa]

@@irishpixierose Thanks! Maybe we'll try again with the recipe you suggested (found it online). It sure would be cheaper that way. :)

[@saishakthiijayabal9924]

❤ This episode blew me off my feet! I need at least 2 more watermelon episodes! It felt like a party❤🎉❤🎉

[@emaruinedit]

hey beryl :) I ain't no chef but did work in a few kitchens, and the way we diced a lot of peppers relatively fast is by cutting lengthwise first, so you end up with 3 or 4 square/rectangular pieces that you can lay kind of flat on the chopping board, and from there cut strips, and then cubes

[@arunima29]

The Bangladeshi recipe seems like a spin on the Bengali classic Lau Chingri, which is bottle gourd (squash) with shrimps. Quite creative 👍

[@alisha_a]

the curry dish is a spin of lau chingri !!!! ( i’m the curry girl lol)

[@arunima29]

@@alisha_a Thanks for sharing the recipe :)

[@Kathakathan11]

We in Maharashtra coast have this classic combo as well, bottle gourd and shrimp. Very very classic

[@alisha_a]

@@Kathakathan11 we have that in bangladesh too !!!

[@KhanhTheLearner]

Hey Beryl, for dicing hot peppers or bell peppers alike, what I’d do is to chop the top end, then split the pepper length wise and it will spread out into a roughly square/triangle sheet. From then I cut into strips and cut the strips into small cubes. Hope that helps I’m not a chef, just a guy who likes to cook hahaha.

[@b.garland1826]

Yes! An avoid-food-waste video, please!

[@2pswanson]

I am excited that you are considering a food waste episode. It may morph into more than one. - So good for the environment as well. I plan on trying several of these watermelon rind recipes.

[@Cavelabs]

Thanks Beryl. Can You please do zucchinos/squash/courgettes also? They are in season now here in Sweden and I need inspiration. Thanks for a great channel.

[@amybalto7198]

Please do a food scrap/upcycling episode!! Highly interested especially if you show bruised and/or older but still tasty foods.

[@carynyonts1129]

I would have suggested watermelon rind thai style curry. Made with thai red curry paste coconut milk chickpeas and tofu. I love it and make it all the time. I'll be trying this watermelon rind curry for sure.

[@murmy]

hi beryl. taking a break from heartbreak with family in palestine to binge your videos. thanks for the safe mental space ❤

[@SuperBrieBear]

"OK. Everybody be quiet," had me giggling. The Iraqi watermelon rind jam is interesting. I had no idea that was the way Iraqis made clotted cream. Looking forward to trying them.

[@isobelcarroll1664]

Beryl, clotted cream made with corn starch!!!! My family comes Devon/Cornwall in the UK. The home of real clotted cream. Which is made from Jersey cow thick "double" cream, which has been gently heat overnight to evaporate any liquid. It becomes thick like butter with a soft crust on top. Traditionally served with scones and jam in afternoon tea.

[@TheNinnyfee]

I have had an Indian recipe for watermelon rind curry for ages but was too shy to try it. Thanks for the encouragement!

[@swisski]

Hey Beryl, in response to your question regarding cutting peppers, at least bell peppers: I cut the top and bottom off and chop those separately. The remaining cylinder I cut once down the middle to result in a bell pepper ribbon, which, after running your paring knife over horizontally to remove the seeds and membranes, you can now cut into perfect dice or whatever shape you like with zero waste and a flat surface to work with. Aroha from New Zealand!

[@krischristiansen9609]

I did a watermelon Gazpacho with feta and toasted almonds, it was so good

[@kristinstewart5556]

I use pepitas and several other add-ins. Sometimes artichoke hearts, blueberries, or Mama Lil’s. I love how feta makes it creamy!! Sometimes a bid of bread to thicken. Happy Summer food!

[@Aiden-V2.0]

I really wanna try the recipes that use the rind. I live in America and that's definitely a part that is usually thrown away. I looove curry so that one speaks to me the most.

[@cherissemiranda3187]

I was shocked you didn’t have any watermelon earrings to whip out for this episode!

[@tiffanygallaher7557]

Yes!!! Do a food waste episode please! I love using up as much of my food as possible. Growing cauliflowers in my garden that never developed their white cottage cheesy central florets inspired me to use their leaves and stems which totally work as a cooking green. I would love to hear about more ways to use parts of plants that are not commonly eaten.

[@isobella.burnham]

This couldn’t come at a better time. I’m just eating one now!

[@heatherstrain5037]

I love how most of these dishes use the rind and not just the fruit. Can’t wait to try these.

[@animalsmistakenformonsters1492]

You can also pickle the rind and eat it

[@animalsmistakenformonsters1492]

Ah, you mentioned that later, never mind.

[@lillithdv8]

My grand-mother would make stewed watermelon rind, she'd cooked it in simple syrup flavoured with star anis and cinnamon. It was cooked to one's likeness: al dente or soft. She often let it cool and even chilled it overnight to have a very sweet but refreshing treat

[@susanacorrea4715]

Beryl it looked like you needed a moment alone with the Indian Sharbat XD also yes, the intro was worth the joke

[@dawnvega383]

I love cooking with all of the vegetables and fruits!!!! Less garbage, more for your money! So many recipes I see look to me as “struggle meals” or let no part left unused!!! Or working with abundance of things in season.

[@shellygauvreau399]

You just haven't had a properly grown canteloupe. You are used to those hard, bland grocery store ones but if you can find a local farmer who grows them in the sunshine until they are beautifully ripe then you will find the real beauty in a sun ripened canteloupe ... deep orange, sweet and juicy

[@Lia-ij5fn]

This is so true. I grew up in a small farm community where melons grow very well. In mid to late July there would be farmers who simply set up their truck at the roadside with big piles of watermelon, cantaloupe, and honeydew for sale. It was always so reasonably priced and good. What I get in the supermarket now is sadly just a shadow of the real thing.

[@abyrupus]

This has to be one of my favorites in the series, simply because of how different each style is, from watermelon rinds, to savory drinks to rose-water sherbets to cold noodles.

[@ai8erobamwn]

In Greece we make a lot of jams and sweet preserves out of the most weird stuff (eg eggplants, olives etc, and yes, watermelon rind too), and while watching this video I was all like "but what about candied watermelon rind", then Nada shows up and presemts watermelon rind jam. Honestly I'm glad that people get to learn about this recipe, cause it's just *so* good.

[@jessicastevens5782]

it never occurred to me that rind is different from the skin

[@lisam9233]

For chopping peppers, I cut off the sides so I have 4 rectangles. Then I slice them into strips, turn them, then chop into smaller pieces.

[@lisapop5219]

Oh boy, unless things have changed since I lived in Korea, that's an expensive dish. When I lived there, watermelon could be around $20 usd. My all time favorite Korean dish is mul nangmyeon and I love watermelon with an unhealthy passion, so I'm going to have to try that one day.

[@racheldesireelifestyle]

Watermelons are still expensive here! Just like you, Mul Naengmyeon is also one of my fave Korean noodles and I do love watermelon too -- which is why I fell in love with Subak Naengmyeon immediately. Please try it one day, you will not be dissapointed.

[@stefunnylim]

this episode was mindblowing, so many interesting ideas and the food looks awesome!!! looking forward to trying some of them!!!

[@lFurinl]

When you say cantaloupe has no flavor, I gasped. Then you never eat good cantaloupe. Someone send her a good one!

[@GAURAVI128]

I love how your eyes go big whn you like a texture or taste of something ❤❤❤... it's a joy to watch

[@heikesiegl2640]

I have never seen someone peel a watermelon xD. I am not making fun of anyone, it Just never occured to me that you could do that. I always quarter the melon and cut it

[@dianneblake8101]

Hi, Beryl! When you go to cut the peppers, slice the strips from top to bottom. You were slicing them across so that they were really curly. You find it much easier to chop them if you slice them from top to bottom. Love your show!😊