Cinnamon Churro Watermelon Rind Fries + Ways to Use the Whole Watermelon

This post is sponsored by Watermelon.org. All opinions, comments and enthusiasm remain my own!

Trust me here, Churro Watermelon Rind Fries are a good thing. In fact, this easy watermelon snack recipe is a REALLY, REALLY GOOD THING that tastes yummy, reduces food waste, and can be made in the air fryer in minutes.

Cinnamon Watermelon Rind Fries in Air Fryer Cinnamon

Your mouth is probably hanging open for a couple reasons. The first is you may not have known you can actually (and should) eat watermelon rind. Sadly, watermelon rind is the most tossed away part of the fruit by far. Why not rescue it for a recipe and reduce watermelon food waste?! Just cut off the off the thin green skin layer and then chop, dice, slice, shred or otherwise prep the mild white part of the rind for use in recipes like smoothies, salsas, salads, appetizers and more.

Check out how easy it is to make watermelon rind fries!

You also might be surprised that cinnamon (the primary flavor in Mexican churros, those little fried cinnamon-sugar pastries) is AMAZING on watermelon. Something about the earthy, woody flavors of this warming spice adds something extra to watermelon – and watermelon rinds. Watermelon rinds are mild and play well with a variety of spices. 

Cinnamon Churro Watermelon Rind Fries made in Air Fryer, a healthy snack that uses the whole watermelon. Economical and reduces food waste!
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What surprised me was how easy these watermelon rind fries were to make in an air fryer with little mess. I simply sliced rinds into French fry-sized pieces and then rolled into cinnamon mixed with a stevia baking blend (you can also use regular table sugar, I’m moderating carbs over here).  After an 8-minute session in my air fryer (flipping once), these tasty morsels came out sweet and delicious with a pleasantly firm and slightly chewy texture – not soggy, or mushy or messy. Delicious served with vanilla yogurt as a dipping sauce!

Check out these other ways to use the whole watermelon – the rind, the juice, the flesh and (if your watermelon has ‘em), seeds.

Use the watermelon rind to make a cheap centerpiece decoration for your summer entertaining.

Watermelon Rind: Rise and “rind,” put chopped up rind in your breakfast smoothies or use in a relish for dinner like watermelon rind kimchi. OR, how about something completely different – use a scooped out half watermelon rind (skin on) as a compostable vase or potting vessel.  After making my watermelon rind fries, I had even MORE scraps of rind, so I got crafty and made a quick centerpiece for a summer pool party – a fish!  Get creative – and check out my pin story <<insert link>> on other food hacks and ways to repurpose the rind!

Watermelon Juice and The Fit Fork
All the watermelon juice in this sports bottle was drained off a large watermelon that was sitting cut-up in my fridge

Watermelon Juice: Comprised of 92% water, watermelons are prolific juice-makers and a smart choice for staying hydrated. There are a couple ways to get juice from your watermelon. The first way is to drain the seeped-out juice from a watermelon – both from the actual cutting up session, to the juice that seeps out overnight. I drain this juice off daily, and also think it helps the watermelon flesh stay fresher in the fridge. A plus of this method is that you get to enjoy all the flesh of the fruit to, but a negative is having to wait for juice to seep out. So, not the best method if you need a lot of watermelon juice at once. Blending up watermelon chunks and straining off the pulp is the second way to get watermelon juice (watch this watermelon juice tutorial) – it’s fast and makes a lot, but you lose the flesh. It’s a super solution to “save” a watermelon that’s become overly ripe. Use juice in smoothies, cocktails, popsicles and other sweet treats. It can also be used as a cooking liquid for quinoa or oats!

Grilled Watermelon Plank with Cherry Balsamic Relish
Grilled Watermelon Plank with Cherry Balsamic Salsa

Watermelon Flesh: Chunks, wedges, balls, fries, balls, diced – there are so many ways to cut up watermelon flesh. Of course, watermelon is delicious unadorned, but it’s also exciting dressed up with simple seasonings. Check out these four ways to season watermelon that will blow your mind. Watermelon is also adds nutrition and sweet yum to every recipe category in existence. Works in sweet OR savory recipes! Watermelon.org has a drool-worthy watermelon recipe collection and I’m pretty proud of my own creations too, like Grilled Watermelon with Cherry Balsamic Salsa, and lots of others — just type “watermelon” in my search bar!

Watermelon seeds on watermelon seed butter toast!

Watermelon Seeds:  Most watermelons these days are the seedless variety. But, if you see those little white unmatured hulls, they are just fine to eat. And, so are the big black seeds for that matter, they are just like any other seed and offer plant protein along with other beneficial nutrients! If you have a bunch of black seeds, toss them with olive oil and a bit of salt before roasting in the oven at 325F for about 20 minutes. Then, crack open the hull and eat the tender seed in the center (like a sunflower seed eating experience) I’ve written and entire post singling about the wonders of watermelon seeds with recipe ideas too, check it out!

5 from 5 votes
Cinnamon Churro Watermelon Rind Fries
Prep Time
7 mins
Cook Time
8 mins
Total Time
15 mins
 

Don't toss away the watermelon rind! Use it to make an easy, nutrition and yummy snack that is also economical and helps prevent food waste.

Course: Appetizer, Side Dish, Snack
Keyword: air fryer, churro, cinnamon, food waste, fruit, pork rind, watermelon
Servings: 4 servings
Ingredients
  • 1 lb. watermelon rind
  • ¼ cup sugar or stevia baking blend
  • 1 teaspoon ground cinnamon
  • 1 6- ounce vanilla yogurt carton
Instructions
  1. Use paring knife to slice green skin off rind and discard.
  2. Cut rind into approximate finger-sized portions (like the size of a thicker fry)
  3. In shallow bowl, mix together sweetener and cinnamon.
  4. Roll each piece of rind through mixture, coating all sides a bit.
  5. Place in basket tray of pre-heated air fryer and air fry for approximately 8 minutes, flipping once.
  6. Serve warm vanilla yogurt as dipping sauce.

Lemon, Blueberry & Almond Granola (Lower Carb + Protein Packed)

Lemon, Blueberry & Almond Granola is perfect for breakfast with milk or on yogurt — or for eating straight by the handful as a snack. I’ve used my kitchen hacks (like using alternative sweeteners and adding collagen powder) to moderate carbohydrates, boost protein and create a nutritious food to fuel my goals.

Crunch, lightly sweet and wholesomely satisfying for breakfast or a snack, this easy homemade granola recipe features oats, dried blueberries and almonds -- and also sugar swaps and collagen powder to keep the carbs lowered and protein up!

Preparing homemade granola is surprisingly easy . . . and super economical. Oats are inexpensive and can really stretch your food budget a long way — the biggest expense in homemade granola is the array of mix-ins like nuts, dried fruit, seeds and such. But you still get more goodies in your batch than you’d find in a more expensive bag of packaged granola.

Check out this video tutorial on how to make Lemon Blueberry Almond Granola!

As hinted, this lower-carb, higher protein Lemon, Blueberry & Almond Granola uses a few favorite products — a honey alternative (or any zero-carb syrup will do) and unflavored collagen. And, so many wholesome, good-for-you ingredients in this low carb blueberry granola.

Crunch, lightly sweet and wholesomely satisfying for breakfast or a snack, this easy homemade granola recipe features oats, dried blueberries and almonds -- and also sugar swaps and collagen powder to keep the carbs lowered and protein up!

I’m a long-time user of collagen hydrolysate from Great Lakes Wellness. They have quite a few flavors, but the unflavored (green can) is very versatile for everything from mixing into coffee to using as a protein multiplier in recipes like this homemade granola with collagen.

Save 10% on anything at Great Lakes Wellness with my discount code: THEFITFORK10OFF

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Crunch, lightly sweet and wholesomely satisfying for breakfast or a snack, this easy homemade granola recipe features oats, dried blueberries and almonds -- and also sugar swaps and collagen powder to keep the carbs lowered and protein up!
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5 from 1 vote
Lemon Blueberry and Almond Granola - Crunch, lightly sweet and wholesomely satisfying for breakfast or a snack, this easy homemade granola recipe features oats, dried blueberries and almonds -- and also sugar swaps and collagen powder to keep the carbs lowered and protein up!
LEMON BLUEBERRY & ALMOND GRANOLA – Lower Carb and Packed with Protein!

Crunch, lightly sweet and wholesomely satisfying for breakfast or a snack, this easy homemade granola recipe features oats, dried blueberries and almonds — and also sugar swaps and collagen powder to keep the carbs lowered and protein up!

Course: Breakfast, Snack
Keyword: almond, blueberry, collagen, granola, lemon, lower carb
Servings: 10 servings
Calories: 301 kcal
Ingredients
  • 1 lemon zested and juiced
  • ¼ cup coconut oil
  • ¼ cup unflavored collagen powder
  • 1/3 cup sugar-free “honey” or can sub real honey but will increase carbs
  • 4 cups rolled oats gluten-free, if needed
  • ¼ cup chia seeds
  • 1 cup raw almonds
  • 1-2 pinches salt
  • 1/3 cup dried blueberries no-sugar added
Instructions
  1. Juice and zest one lemon in large bowl.
  2. Mix in honey substitute, collagen, and coconut oil.
  3. Add oats, chia seeds, almonds, salt and blueberries.
  4. Mix until coated.
  5. Dump out on parchment or silicone-lined baking sheet. Lightly pat down.
  6. Bake at 300F for 35 to 40 minutes, using spatula to turn over clusters at halfway point.
  7. Let cool.
  8. Store in air-tight containers.
Recipe Notes

301 Calories

20g net carb

16g fat

11 g protein

Toasted Quinoa-Oat-Pecan Apricot Bites (with Collagen)

Time to get toasty in the middle of summer! My Toasted Quinoa-Oat-Pecan Apricot Bites (with Collagen) are a versatile, balanced energy balls that are easy to make and keep on-hand for healthy snacking.

Nourishing and delicious, these little wholesome balls of goodness feature toasted quinoa, oats and pecans -- along with apricots, maple syrup and collagen for a protein boost! A great breakfast on the go, anytime snack or for after workouts instead of a protein bar!

I like to pop one, two or three (depending on my hunger and energy needs) of these apricot pecan balls in my mouth on the way to my pre-dawn boot camp, or later in the day for a satisfying between-meal snack.  Whole grains, nuts and dried fruit for the win. . .  plus a little collagen powder for my joint support, general wellness and a protein boost!

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Nourishing and delicious, these little wholesome balls of goodness feature toasted quinoa, oats and pecans -- along with apricots, maple syrup and collagen for a protein boost! A great breakfast on the go, anytime snack or for after workouts instead of a protein bar!
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Not added sugar in this apricot protein bites recipe! Dried apricots (look for the unsweetened and unsulfured variety) add sweetness, along with a sugar-free maple syrup alternative. If you’d rather use real maple syrup, honey, agave syrup or another “sticky sweetener”, that’s fine too! Just swap in using the same measurements – do note that it will change the macro, adding more carbohydrates.

Toasting quinoa, oats and pecans

Toasting the quinoa, oats and pecans before chopping up in the food process gives them an amazingly satisfying texture and aroma. You can skip this step if absolutely pressed for time, but it’s well worth the extra 5 minutes each of cooking/cooking time for the elevated flavor. Toasting quinoa is also kinda fun! The dry quinoa also starts to “pop” in the pan, which is an indication only a minute or more needed before you can pulse the remaining ingredients in the food processor. And, the scent of toasting oats, quinoa, pecans and the cinnamon is AMAZING!

If the majority of the mixture isn’t pulling off the sides of the food processor, you can add in a tablespoon or two more of uncooked oats and pulse to make less sticky. You’ll still want it moist and sticky enough to keep the balls holding shape as you roll between your palms.

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As I mentioned, unflavored collagen in this oat quinoa energy balls recipe for my joint/bone and general wellness support – plus a protein boost! For these no-bake collagen bites, I like the Great Lakes Wellness brand and you can save with code THEFITFORK10OFF

5 from 2 votes
Nourishing and delicious, these little wholesome balls of goodness feature toasted quinoa, oats and pecans -- along with apricots, maple syrup and collagen for a protein boost! A great breakfast on the go, anytime snack or for after workouts instead of a protein bar!
Toasted Quinoa-Oat-Pecan Apricot Bites (with collagen)
Prep Time
10 mins
Cook Time
5 mins
cool
5 mins
Total Time
20 mins
 

Toasted Quinoa-Oat-Pecan Apricot Bites (with collagen) make a nourishing anytime snack — even a breakfast on the go or post-workout refuel. Gluten free.

Course: Snack, workout
Keyword: apricot, energy bar, pecan, protein bar, quinoa
Servings: 24 balls
Ingredients
  • ½ cup uncooked quinoa rinsed
  • 3/4 cup rolled oats
  • 1 cup chopped pecans
  • ¼ tsp cinnamon
  • 2/3 cup unflavored collagen powder
  • 8 oz dried apricots set 2 aside for garnish
  • ½ cup sugar-free maple syrup substitute or “sticky” sweetener of choice like honey, agave, etc.*
Instructions
  1. In skillet, over medium-high heat, toast pecans, oats, quinoa and cinnamon for about minutes, stirring frequently, until turning lightly brown. You will hear the quinoa “popping. Remove from heat and let cool down a few minutes.
  2. Place toasted mixture in food processor along with collagen and couple pinches of salt. Pulse a few times to combine.
  3. Add dried apricots and syrup in to food processor and process for a minute or so until a sticky mixture forms and is pulling away from sides. If seems to sticky, add a up to two tablespoons of oats (they don’t need to me toasted).
  4. Form a heaping tablespoon into a ball by rolling between your hands. Repeat with remaining mixture to make 24 total.
  5. Cut the two reserved apricots up into small pieces for garnish on top.
  6. Store bites in refrigerator for 4–5 days. * changing sweetener may affect the macros.
Recipe Notes

No-Bake Chocolate Cashew Oat Bars (Gluten-free, Lower-carb)

Nom, nom, No-bake Chocolate Cashew Oat Bars! In the summer, I’m always looking for a chocolate treat that doesn’t require me to turn on the oven and won’t melt in my hot hands. Chocolate lovers and cashew lovers alike will love to chill out with these easy-make homemade granola bars that are a simple as mixing, mashing into a loaf pan and the sticking in the fridge for a few minutes before cutting.

Many similar cashew chocolate oat bar recipes use ingredients such as honey, maple syrup or pureed dates to sweeten and bind them – absolutely nothing wrong with that, those are smart options to sugar. However, in an effort to moderate the carbohydrates (but still keep a few from the oats for energy), I use various substitutes like a sugar-free honey alternative and monk fruit – this help me keep the carbs to just 14g per bar. Low carb treats not your thing? Then feel free to swap back in the traditional sugar ingredients – the recipe will turn out just as well, just the macros will be different.

I also add unflavored collagen powder to my bowl, to add a boost of protein and to provide extra nourishment for overall wellness (and my arthritic joints). I’ve used the Great Lakes Wellness brand for several years and have been really happy with the results – you should check them out and use THEFITFORK10OFF if you need a discount

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 Each batch of these No-bake Chocolate Cashew Oat Bars makes 12 bars and for 162 calories each, offers about 7.5g protein per bar with 10g fat and only 14g carbs.  These are also gluten-free chocolate cashew oat bars, if that is a concern.

Disclaimer: this post contains affiliate links. I receive a small commission from sales, however price to you remains the same.

save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off
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5 from 3 votes
No-bake Chocolate Cashew Oat Bars
Prep Time
5 mins
freezer to chill
15 mins
Total Time
20 mins
 

A delicious, nourishing snack! These NO-BAKE bars come together quickly to satisfy hunger pains! Made with sugar alternatives to moderate carbs. Gluten free.

Course: cookie, Dessert, Snack
Keyword: cashew, chocolate, collagen, low carb, lower carb, snack
Servings: 12 bars
Calories: 162 kcal
Ingredients
  • 1/3 cup coconut oil
  • 1/3 cup sugar-free honey substitute may use regular honey
  • 1 cup oat flour
  • 1 cup old fashioned rolled oats
  • 3 tbsp cocoa powder
  • 4 tbsp unflavored collagen may use another protein powder
  • ½ cup chopped cashews
  • 3 tbsp granulated monk fruit sweetener may use a different sugar substitute
  • ½ tsp salt
Instructions
  1. In a large mixing bowl, melted coconut oil and honey alternative. In another bowl, toss together oat flour, rolled oats, cocoa powder, collagen powder, sugar alternative, chopped cashews and salt. Pour dry ingredients into wet ingredients, stir together with spatula. Mixture should look like cookie dough. Press mixture into 9×5”-ish loaf pan and use clean hands to smash down and flatten smooth on top. Place pan in the freezer for 30 minutes to firm up before slicing into 12 bars. Store in fridge.
Recipe Notes

Salsa Verde Spinach & Corn Rice Poppers |Appetizer

This post sponsored by Sam’s Fresh Salsa, however all comments, content and enthusiasm remain my own!

I could make a meal out of appetizers, couldn’t you?! Especially munching on these Salsa Verde Spinach & Corn Rice Poppers – they are super satisfying and the perfect prelude to a summery southwestern meal or hearty snack to pair with happy hour drinks on the patio.

Delicious baked rice balls loaded with cheese and veggies are perfect for dunking in mild salsa verde! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! Surprising low cal and lower carb -- 56 calories and 6g carbs per piece. An appetizer and snack that makes everyone happy!

These little two-bite nibbles are basically rice balls loaded with veggies and cheese (win-win), with even more winning from the secret ingredient – Sam’s Fresh Salsa Verde.

Delicious baked rice balls loaded with cheese and veggies are perfect for dunking in mild salsa verde! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! Surprising low cal and lower carb -- 56 calories and 6g carbs per piece. An appetizer and snack that makes everyone happy! For more easy recipes and inspo to fuel an active lifestyle, visit thefitfork.com
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Not only are the spinach and corn poppers paired with Sam’s Fresh Salsa Verde for dipping, the foundational ingredient – rice – is prepped using Salsa Verde as part of the cooking liquid! It’s a flavor hack you’ll want to replicate time and time again, not just with these rice balls, but any night you are making a rice side dish! Rice becomes tender and ready for consumption as it absorbs boiling liquid. Water is standard (and oh-so-boring), but rice prepared in salsa as the cooking liquid is just simply amazing and so easy (swap up to half the water for salsa) – there’s no need to add garlic, spices and this and that – all those flavor boosts are already in the salsa!

Rice hack! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice!
Flavor boost! Sam’s Fresh Salsa Verde is used as part of the cooking liquid for the rice!

After the “next level” salsa verde rice has been prepped, it’s just a matter of quickly sautéing spinach and corn and mixing together with the rice along with a mixture of queso fresco and mozzarella for double cheesy goodness!  I use a silicone cookie scoop (or spoon) to made generous tablespoon-sized balls of the mixture and then bake for 30 minutes!

corn and spinach for rice poppers -- veggies always a great addition to any appetizer.
Get some veggie goodness in this delicious appetizer recipe!

By the way, as decadent as this rice appetizer sounds, loaded with rice and cheese, each popper is very reasonable – each with 56 calories, 2.2g fat, 6.3g net carb, and 2.6g protein.

Delicious baked rice balls loaded with cheese and veggies are perfect for dunking in mild salsa verde! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! Surprising low cal and lower carb -- 56 calories and 6g carbs per piece. An appetizer and snack that makes everyone happy!
We piled up our poppers and Sam’s salsa in taco boats to take on the patio!

Of course, these rice ball poppers are best served with a side of this salsa verde for dunking. The fresh green salsa has that tangy, limey taste that pairs so well with the tomatillos and lots of garlic – yum! I really appreciate these new salsas from Sam’s Fresh Salsas, they are completely farm fresh with a clean label – no preservatives, nothing artificial. In addition to the Salsa Verde, there is a Cantina Medium Salsa and Watermelon Jicama Salsa. you can purchase Sam’s Fresh Salsa at: ShopRite, Acme, and Safeway or ask your store to stock it!

Sam's Fresh Salsa Verde perfect for all your southwestern-inspired recipes
I love Salsa Verde because it’s tangy and loaded with garlic and mild tomatillos — not too spicy!

You can also learn more about Sam’s Fresh Salsa at SamsSalsa.com on Facebook and Instagram!

Salsa Verde Spinach & Corn Rice Poppers
Prep Time
10 mins
Cook Time
50 mins
rice cooling
10 mins
Total Time
1 hr
 

Delicious baked rice balls loaded with cheese and veggies are perfect for dunking in mild salsa verde! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! Surprising low cal and lower carb — 56 calories and 6g carbs per piece. An appetizer and snack that makes everyone happy!

Course: Appetizer, Snack
Cuisine: Southwestern
Keyword: corn, mexican food, nibbles, rice, salsa, spinach
Servings: 24 balls
Calories: 56 kcal
Ingredients
  • 2/3 cup uncooked white or brown rice
  • 1 cup water
  • 2/3 cup verde salsa highly suggest Sam’s Fresh Salsa
  • 2 teaspoons olive oil
  • 1 cup frozen corn kernels thawed
  • 1 1/2 cups chopped fresh spinach
  • ¾ cup shredded mozzarella cheese
  • ½ cup crumbled queso fresco
  • 2 large eggs whisked
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
Instructions
  1. Add rice, water and salsa to medium pot and bring to boil. Once boiling, reduce to simmer and add lid. Cook rice according to time on package instructions, or until liquid has been absorbed. Remove lid and set aside to cool to room temperature. To speed process, you can pour rice out on baking sheet and stick in refrigerator for 15 minutes.
  2. Preheat oven to 350F when rice almost done cooling.
  3. Meanwhile, add olive oil to skillet and sauté spinach and corn for approximately 3 minutes until warmed and wilted. Remove from heat.
  4. Add cooled rice to large bowl along with spinach-corn mixture. Stir together. Next stir in egg and cheeses and season with salt and pepper.
  5. Line baking sheet with parchment paper or silicone baking sheet.
  6. Use a tablespoon (I found a little cookie scooper works well) to create approximate generous 1 tablespoon-sized balls. Set balls on baking sheet.
  7. Bake for about 30 minutes, or until cheese bubbling and turning lightly golden brown on tops.
  8. Remove from oven and serve warm with additional salsa verde.
Recipe Notes