Watermelon Rind Soup

Watermelon Rind Soup is a refreshing, light summer soup originating from Southern China, particularly Guangdong and Fujian provinces. It's typically made by simmering the white part of watermelon rind with ingredients like lean pork, dried shrimp, ginger, and sometimes mushrooms or tofu, creating a savory, subtly sweet broth.

🍳 View the full Watermelon Rind Soup recipe →

🍽️ Nutrition at a glance

This soup is very low in calories, typically around 50-80 calories per serving, and is virtually fat-free. It's a good source of hydration, provides some dietary fiber, and contains modest amounts of vitamins C and B6, along with minerals like potassium and magnesium.

Nutrition breakdown

Calories	45 kcal
Protein	1 g
Carbs	10 g
Fat	0.5 g
Fiber	1.5 g
Sugar	7 g
Sodium	250 mg
Vitamin C	15 mg
Vitamin A	800 IU
Potassium	200 mg
Magnesium	20 mg
Vitamin B6	0.1 mg
Calcium	25 mg
Iron	0.5 mg
Zinc	0.3 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a prime example of the Chinese culinary philosophy of 'waste not, want not,' transforming a typically discarded part of the fruit into a nourishing dish. Nutritionally, the rind is surprisingly rich in citrulline, an amino acid that may support circulation and exercise recovery.