You've been slicing and dicing your juicy summer watermelons all wrong if all you eat is the red flesh. Yes, you heard it right! The yawn-inducing, usually trash-bound rind of that dripping watermelon is a mine of goodness, chuck full of fiber, vitamins, minerals, and antioxidants. In fact, you’re committing a dietary crime by ditching it.

"Picture the rind as the watermelon's bad-ass husky exterior protecting its tender insides. Yeah, it's hard, it's tough, but it's also a high-fiber champion," says Julie Stefanski, a Baltimore-based dietitian.

Fear not, the fiber is not the run-of-the-mill type but is insoluble, which is like the ninja of fiber category. Not only does it help with your digestive process, but also partners with its soluble cousin to keep your cholesterol levels in check and your bowels running smoother than a well-oiled machine.

Got gas? Bloating? Well, that’s probably your digestive system throwing a fit because it's not used to the rockstar named watermelon rind. Start slow, let your system groove to the fibrous vibes, and they'll be a power couple soon.

Remember the popular workout catchphrase: "Pump it up?" Now you can literally do that by blending watermelon rinds into your pre-workout drink. Don’t gaze at me like a startled goldfish. It works. The rinds are a natural habitat for citrulline, an amino acid that's like a personal trainer for your cardio and muscle mojo. According to Sherry Gray, a registered dietitian, "One cup of rind power packs about 60% more citrulline than the watermelon flesh."

The rinds are a treasure trove of not just vitamin C and B6, but also beta-carotene, calcium, zinc, and phosphorus, a badass mineral that keeps your nerves and muscles functioning. A 1 to 1.5 cup serving of rind can help you harness these benefits.

Hold your knife! Scrub the watermelon well before chopping it. Your knife is like a path for bacteria from the outside to get inside. So, if you plan to devour the rinds, keep them clean and toss them in the fridge.

Now you ask - How does one really eat it? One way is to be a daredevil and chomp on the raw rind, although it might remind your taste buds of cucumbers. If that's not your flavor profile, you can pickle it or toss it into your wok with other veggies, blend it, or go candy-crazy with sweetened rind delights. Stefanski adds, "The deal with rinds is like a health-chef challenge, where the rind can make a great base, but keep an eye out for added salt and sugar in the recipes."

Already Pinteresting recipes? Fret not, watermelon rind is getting its Michelin moment as food scientists find innovative methods to blend it into everyday food, like upping the fiber content of baked goods to create healthier options.

So, next time you carve your watermelon, think twice before condemning the rind to your bin. Join the watermelon revolution and take a bite, your gut and body will thank you.