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“Jay Z” Ziobrowski

“Jay Z” Ziobrowski
Corporate R&D Chef
Morrison Healthcare

Watermelon Rind Curry Stir-Fry

Recipe courtesy of “Jay Z” Ziobrowski
Sponsor: National Watermelon Promotion Board

Serves: 4


  • 1 small watermelon
  • 1 Tbsp oil
  • 1 c small-dice Vidalia onions
  • 1 Tbsp minced serrano chiles
  • 6 cloves garlic, minced
  • 1 Tbsp minced ginger
  • 2 Tbsp fresh lime juice
  • 1 Tbsp low-sodium soy sauce
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp yellow curry powder
  • ½ tsp chili powder
  • ½ c vegetable stock
  • ¼ tsp kosher salt
  • Cooked basmati rice or tri-color quinoa, as needed
  • 1 Tbsp chopped fresh cilantro
  • Lime for garnish


  1. Cut the ends off the watermelon to provide a base and access to the peel and rind. Cut the peel away from the watermelon rind; discard in the compost. Carefully remove the rind from the watermelon flesh.
  2. Shred or julienne the rind to yield 2 c, to look like pasta. Reserve in a bowl for later use.
  3. Cube the red flesh of the watermelon to yield 1 c. Reserve in a bowl for later use.
  4. Heat a large skillet over medium heat. Add the oil and onions and sauté for 1 to 2 minutes.
  5. Add the chiles, garlic and ginger; sauté for 2 minutes.
  6. Add the lime juice and soy sauce to deglaze the pan and lower the heat to a simmer.
  7. Add the turmeric, cumin, curry and chili powder and cook down the spices for about 5 minutes over low heat.
  8. Turn heat to medium-high and add watermelon rind. Sauté for 3 minutes or until rind is tender.
  9. Add the stock and cubed watermelon and bring to a simmer to heat the cubed watermelon. Season with salt.
  10. Serve over your favorite rice or whole grain and garnish with cilantro and lime.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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