A Surprising Twist: Adding Baking Soda to Melon Rinds - Page 2

Select and Prep Your Melon: Choose a ripe melon—cantaloupe, honeydew, or watermelon are all great choices. After scooping out and enjoying the flesh, retain the rinds and remove the hard outer skin, leaving just the white or light green part, which has a milder flavor and softer texture.
Cut and Clean: Slice the rind into small, manageable pieces. Rinse them under cold water to remove any residual fruit or seeds.