Candied Watermelon
Candied Watermelon rind is a sweet, chewy, and nostalgic treat made by simmering the white part of the watermelon rind in a sugar syrup until translucent. Often considered a zero-waste snack, it has roots in Southern cooking and frugal home kitchens. While raw rind tastes similar to cucumber, the candied version typically takes on the flavors of the syrup—often citrus, vanilla, or warm spices like cinnamon and ginger.
More than 2 days
Easy
Ingredients
For how many kilos of fruits?
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Directions
Remove the green rind and the red flesh from the watermelon. The candied fruit will then be prepared with the white flesh located between the green rind and the red flesh.
Cut the watermelon rind into strips similar to French fries.
In a large bowl, mix the water and the salt.
Soak the peels overnight at room temperature.
Drain and rinse the watermelon rinds.
In a saucepan, bring the water and the sugar to a boil. Stir well to dissolve the sugar.
Add the cinnamon sticks.
Cook the rinds until tender, about 5 minutes.
Lower the heat and simmer the rinds for 1 hour, stirring occasionally.
Remove the candied watermelon rinds from the syrup.
Possibly, coat them with sugar.
Let them dry for two days on parchment paper.
Store in an airtight container.
Use candied watermelon rinds as a garnish for cocktails and drinks, dip them in chocolate for a sweet, tangy and salty snack, or use them as a topping for cakes, pies, cupcakes and cookies.
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