Candied watermelon rind makes a refreshing, lemony treat! Yes, watermelon rind that you’d usually throw away is edible! 😉 It takes some time to make candied watermelon rind – you first have to soak the watermelon rind in salted water, boil it until tender and then candy it – but the end result is totally worth it!
I adapted an Edwardian recipe for candied watermelon rind – below is the original and the adapted recipe.
Edwardian Candied Watermelon Rind
‘Remove the green outer rind of the melon and cut the remainder into pieces of small size. […] Cover with cold water and add a tablespoonful of salt for each quart of water. Let stand over night in the salted water, then drain and rinse thoroughly. Cook in boiling water until transparent. Drain carefully.
For each pound of rind make a syrup of three fourths pound of sugar and half a cup of water and skim thoroughly; then add the melon and for each pound half an ounce of ginger root and a lemon, cut in slices. Cook about twenty minutes, or until the pieces of melon look rich and full. Skim from the syrup into jars; boil the syrup until rich and thick and pour over the fruit in the jars.’ (Practical Cooking And Serving, 1902)
I tried to omit the soaking step but the rind looks totally different and isn’t half as delicious as the soaked candied watermelon rind.
Candied Watermelon Rind
Candied Watermelon Rind – Part 1 – Soaking & Cooking
- 2 cups watermelon rind
- 2 cups water
- 1/2 tbsp salt
Remove the hard green outer peel and cut the watermelon rind into french fry like strips. In a large glass bowl, stir together water and salt. Add the watermelon rind. Let the watermelon rind soak overnight in the fridge. Then drain and rinse the watermelon rinds. In a saucepan, bring watermelon rinds and enough water to a boil. Reduce the heat and simmer for 1 hour. Then drain the watermelon rinds again.
Candied Watermelon Rind – Part 2 – Candying
- 1 cup sugar
- 1 cup water
- 2 lemon slices
In a saucepan, bring sugar and water to a boil. When the sugar is dissolved, add the cooked watermelon rind, and lemon slices. Simmer for 20 minutes, stirring occasionally. Remove the candied watermelon rinds from the syrup and let them dry for one or two days on oiled plates or baking paper. The leftover lemon-watermelon syrup is delicious too: Use it for lemonade, iced tea or ice cream.