We chopped some and fed them to our delighted cattle and turned some into melon preserve. The same recipe is used for a watermelon rind preserve. It is a typically South African recipe, wartlemoen konfyt.
Basically you peel off the green rind and scoop out the flesh (which went to the chickens). Then chunks of the inner white rind are soaked in a slaked lime solution overnight. The next day boil the rinsed chunks of rind until they are soft. Make a 1:1 sugar syrup and boil the rind in the syrup with some chopped ginger and a quartered lemon until the pieces are shiny and translucent.
I am looking forward to trying some wild melon preserve with chunks of blue cheese once I get back into the swing of cheese-making again.
Now I just need to find a use for that beautiful long thatching grass that lines our roads at this time of year. The local Basotho ladies cut it and weave it into traditional hats and brooms, as shown in my May Slow Living post. They also use it for thatching their homes. Maybe I should ask one of them to teach me how to weave it.