My friend taught me how to cook "fried mushrooms" from watermelon peels: it's very tasty

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My friend taught me how to cook "fried mushrooms" from watermelon peels: it's very tasty
My friend taught me how to cook "fried mushrooms" from watermelon peels: it's very tasty
Anonim

Who doesn't love watermelons? Probably, there are not so many such people. In the summer season, this huge juicy and sweet berry takes pride of place in the kitchen of many housewives. Watermelon is loved by both children and adults. It is eaten just like that, sprinkled with powdered sugar, poured with honey or whipped cream, made sweet smoothies and light summer soups.

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But all of the above concerns mainly only the central part of the fruit - beautiful, ripe and juicy. Personally, I've always been frustrated by having to throw away the thick, meaty rinds, but I didn't know what to do with them.

What's in my box for you

As it turned out, my frustration was not groundless. In fact, watermelon peels are very useful. They contain a huge amount of vitamins C, A and B6, there is a lot of zinc and potassium, as well as a special substance - citrulline, which can fight free radicals and strengthen the immune system. And there are only 50 calories per serving.

Since the weight of watermelon rinds occupies a significant share, their use also allows you to save a considerable amount, which is always relevant. Therefore, after a little digging on the Internet, I found many interesting recipes for using watermelon peels. They are proposed to be used as raw materials for the preparation of candied fruits, to cook jams, marmalades and preserves, and much more. But all this was not the same. I don't like sweets, and there were almost no other options for using such a useful product.

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Quiet hunting for melons

The decision came by chance. Once a friend who invited me to dinner put a small bowl of fried mushrooms on the table and, smiling mysteriously, offered to try it. I was asked to determine what kind of delicacy her husband brought from the "quiet hunt".

There was no limit to my surprise, because I knew for sure that my friend's family does not use mushrooms at all, since she is allergic even to store-bought champignons. And then Yulia ate the forbidden product on both cheeks and looked at me with interest. To my shame, I was not able to determine what kind of “animal” was on the plate, but it was immediately clear that it was mushrooms. In the end, having fully enjoyed my bewilderment, my friend admitted that it was actually … a watermelon! More specifically, watermelon rinds. And the recipe turned out to be nowhere easier.

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Mushrooms "Mystery"

To prepare this dish, you will need peeled watermelon rinds. You need a white-green flesh, and a thin striped peel must be cut with a vegetable peeler or a thin knife. You will also need onions cut into quarters of rings, vegetable oil, s alt, pepper, ground walnuts and any seasoning with a bright mushroom flavor.

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Cut watermelon rinds into random cubes, put in a dry frying pan and fry for 2-3 minutes until golden brown.

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Then the fire should be reduced, pour a little odorless vegetable oil, add chopped onions and simmer a little. When excess moisture evaporates, and the “mushrooms” become soft, the dish needs to be s alted, peppered, sprinkled with ground nuts and mushroom-flavored seasoning. Stir gently, simmer for another 3-5 minutes, cool and serve.

Experimentally, I found out that in fact, with watermelon peels, you can do everything the same as, for example, with zucchini: fry, stew, make caviar, s alt, marinate and add to salads. And the use of various seasonings allows you to make the taste of the dish different. So now my menu is not limited to watermelon "mushrooms".

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