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Best Watermelon Recipes

Best Watermelon Recipes



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Top Rated Watermelon Recipes

Watermelon is actually packed with lycopene, almost twice that of a tomato. It increases metabolism, and is loaded with vitamins A and C.Read more about 15 Superfruit Juices You Need to Start Drinking.

Watermelon contains arginine, an amino acid that prevents fat storage while promoting fat burning.Read more in our story 8 Miracle Drinks to Boost Your Metabolism.Photo Modified: flickr/ Kumar Jhuremalani/ CC 4.0

Looking for a refreshing drink to cool off in the summer heat? This recipe is easy and fun to make with the family. This recipe is courtesy of America's Test Kitchen.

Coriander is renowned for its anti-chelating properties. Heavy metals, like lead and mercury, bind to this powerful little herb and then the body is able to flush them out of your system. Super-hydrating watermelon is rich in vitamins A and C as well as lycopene. It has an alkalizing effect on the body, which is good for detoxing, and helps to flush the colon, kidneys, and liver. Dr. Ariel Policano writes that watermelon aids the liver in processing ammonia and converting it into urea so that it can be safely excreted from the body. The watermelon rind is an excellent source of chlorophyll, vitamin B6, and citrulline. Evidence in the Journal of the Science of Food and Agriculture (03/2011) suggests that the citrulline in watermelon rinds gives it an antioxidant effect, which reduces free-radical damage. Cucumber also contains citrulline and is an excellent food for hydration. While all that is good and healthy, I just love how light and refreshing this juice is — slightly herbal and slightly sweet.

Yes, you can drink a slushy without all of the added sugar and calories. Watermelon is super hydrating and flavorful as well.

The avocado is rich in omega-3 fatty acids, which helps plump the skin, as well as vitamin C and vitamin E, which act as antioxidants for a powerful anti-aging combination.For more beautifying masks, click here!

Hot sauce in cocktails is nothing new — we’ve all had our share of Sunday brunch Bloody Mary experiences — but that’s just tip of the celery stalk. Hot sauces of all kinds, from Tabasco to Sriracha, mix beautifully into any number of different drinks. Make up a pitcher of Watermelon Sriracha Sangria for your next pool party, and see for yourself.

One of the greatest joys of summer is watermelon. It's light, refreshing, and perfect for a hot day. This watermelon salad is simple and quick to make. Bring this to your next picnic in the park.Click here to see 5 Tantalizing Watermelon Recipes for Summer Cookouts.

Traditional Mexican drinks, chia frescas are a great source of sustained energy and are super refreshing. Chia seeds contain calcium, manganese, and phosphorus, and are a great source of healthy omega-3 fats.

Watermelon has high water and magnesium content and bananas are chock-full of vitamins and minerals to help conquer a headache. Honey is also rich in many minerals that aid in blood vessel relaxation, which promotes the flow of blood and oxygen to the brain.Click here to see 11 Drinks That Will Cure Your Headache.

The peppery watercress combined with the sweet licorice flavor of the fennel and the refreshing watermelon makes a perfect warm-weather pick-me-up.Click here to see Smoothies for Clearer Skin.

Our favorite fruit makes the perfect ingredient for a fiesta margarita. Val Harrison, of the blog More Than Burnt Toast, shows us how to whip it into a margarita — and she says that she's not even a fan of watermelon!


45+ Watermelon Recipes That Are Ideal for Summer Cooking

From the simple to the sublime, there's a lot you can do with a melon!

Warmer temps mean sipping on summer drinks, practicing the art of front porching, and of course enjoying the absolute best fresh produce at the grocery store and the farmers' markets. There's a lot that's delicious right now, but if we had to declare one the official fruit of the sunny season, it would be watermelon hands down.

Watermelon is great all by itself. We love adding a pinch of salt to a slice and snacking straight down to the rind (then, of course, pickling that rind).

But one of the greatest things about watermelon is that there are so many different ways to prepare it. We often find ourselves enamored with watermelon in savory situations, paired with beef kebabs or next to a coffee-spiced grilled chicken breast. Next to something savory, watermelon's sweetness really gets a chance to shine.

But whether you prefer slicing, dicing, grilling, or marinating your watermelon, we're betting these recipes will have you covered this summer. Add a tangy taste to your next block party with watermelon skewers or salad. Make it into ice pops, top it like a pizza, or even coat it in barbecue sauce!

Or stay refreshed with watermelon juice recipes, frosé, lemonade, or an adult-friendly watermelon mojito. But whatever you do, enjoy the pink-and-green fruit while it lasts, because it's only in season so long!


29 Watermelon Recipes to Serve This Summer

There are many things that remind Southerners of summertime, and at the top of the list you’ll find a cold, juicy slice of watermelon. Some love it plain, others with a sprinkling of salt. Either way, it’s a delicacy enjoyed by everyone below the Mason-Dixon all summer long. And while watermelon is delicious enough to stand alone, it makes just as strong of a showing as a main ingredient in summer salads, salsas, desserts, and cocktails. We’re making it easier than ever to celebrate the South’s favorite melon by sharing the tastiest watermelon recipes ever. Start with one of our watermelon salads that serve as the ultimate cookout side dishes, or perhaps begin with one of our refreshing watermelon cocktails that cool off the hottest of summer days. In between, plenty of watermelon dishes like Watermelon-Lime Pops with Chile Dipping Salt, Watermelon-Peach Salsa, and even a Watermelon Chiffon Pie will give fresh flair to your summer menu. Make the most of this summer staple with these best-ever watermelon recipes.


Watermelon Skin (Tarbooz Ke Chilke) Sabzi Recipe -

Ingredients

Rind of half a watermelon

2 medium tomatoes, chopped

A pinch of asafoetida (hing)

1 teaspoon coriander powder (dhaniya)

Half teaspoon turmeric powder (haldi)

Half teaspoon mango powder (amchur)

Half teaspoon red chilli powder

1 teaspoon crushed kasuri methi

Step 1 - After lobbing out the watermelon flesh, take the leftover rind and peel off their outermost green coloured layer. You will be left with white-cream inner layer. Chop it into small cubes.

Step 2 - Boil water in a pan. Add some salt and a teaspoon of oil. Flop the watermelon rind cubes in the water, and let it boil till they are soft and almost cooked (not fully cooked). This may take around 10 minutes.

Step 3 - Meanwhile, in a separate pan, heat ghee. Add asafoetida till it splutters. Saute garlic, green chilli and onions till they turn brown.

Step 4 - Add tomatoes, ginger, coriander powder, mango powder, salt and red chilli powder. Cook till tomatoes wilt down.

Step 5 - Add watermelon rind cubes. Mix well. Cover the pan and let the watermelon cook fully and absorb the flavours of the onion-tomato paste.

Step 6 - Once watermelon cubes are soft and cooked, sprinkle garam masala and kasuri methi. Mix and serve.

This watermelon skin sabzi can be paired with any Indian bread the sweet plus tangy flavours will create a perfectly balanced taste that you and your family are sure to love.

About Neha Grover Love for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.


10 Best Watermelon Recipes

A slice of cold watermelon on a hot day is hard to beat. But if you love watermelon as much as I do you might be curious as to what other desserts your an make. There are a great many recipes out there the look like watermelon but don’t have any watermelon in them. Apart from one on this list they are all recipes that actually have watermelon as a main ingredient.

Watermelon Popsicles Recipe


1/4 watermelon cut into chunks, no skin
100g (3.53 ounces) cream cheese
20g (0.71 ounces) Sugar
3 ripe sweet Kiwi Fruit

Processor and puree it until it is smooth. Pour the puree into cups to about 2/3 full. Using a piece of card push a stick through the centre and rest that over the top of each cup to hold the handle in place. Freeze.

In a bowl mix together the cream cheese, vanilla paste and sugar. Spread spoonfuls around the top of the frozen watermelon.

Peel and chop the kiwi fruit and puree or mash it and pour over the cream cheese. Freeze.

Run the cups under hot water to loosen the popsicles and save frozen.

Ombre Watermelon Dessert Recipe


180g (6.35 ounces) biscuits/cookies
75g (2.65 ounces) butter
2 Tblspn gelatin
1 cup cream
1200mL (40.58 fluid ounces) watermelon juice, strained
1 Tblspn lime juice
2 egg whites
1 cup sugar

Crush the biscuits in a food processor or you can put them in a bag and bash them with a rolling pin. Mix in the melted butter. Tip into the base of a lined loose based tin and press the crumbs down tightly using the back of a spoon.

Pour some of the watermelon juice into the gelatin, stir and then leave the gelatin to absorb the water.

Place the egg whites in a bowl over a pan of simmering water, add about 1/2 of the sugar and whisk together over the heat until stiff peaks form then leave that to cool.

Tip the gelatin mixture into a large bowl and microwave it until it is liquid. Add in the rest of the juice and stir well together.

Put the cream and the rest of the sugar into a bowl and whisk until you get firm peaks.

Add about 1/3 of the cream to the juice and mix it in throughly. Add about a cup of this mixture into the whites. Fold together the watermelon juice, the whites and the rest of the cream. Pour into you tin and place it in the fridge to set overnight. While it is setting it separates out into the top moussey layer and the ombre jelly underneath.

Cut slices and serve cold.

Watermelon Fruit Leather Recipe


Makes 3 rollups in the size shown on the video

1/2 a watermelon
2 tablespoons of sugar if desired

Puree some watermelon in a food processor and strain through a sieve. Reserve the juice for another recipe and use the pulp for this one.
Place the pulp in a nut milk bag and hang over a bowl for 30 minutes so the water can strain out.

Preheat the oven to 120C (248 degrees Fahrenheit).

Spread the remaining pulp onto a silpat on a baking tray for form a square. Do not make this too thin it needs to be around 1.5mm thick.

Bake it in the oven for 2 hours, until it dries out.

Once cooled, use a pizza cutter to cut strips and roll it up with some non-stick baking paper.

Watermelon Sorbet Recipe


1/4 watermelon
(optional also freeze some banana or lime juice to add into your sorbet)

Cut up your watermelon into small pieces and put them on a lined tray and freeze.
Place the frozen pieces into a food processor and process until you get a fine sorbet. Serve scoops into small bowls and sprinkle with choc chips for the seeds if you like.

Watermelon Cookie Recipe


Makes 2 full trays of cute cookies
340g (11.99 ounces) butter
310g (10.93 ounces) icing sugar
2 tsp vanilla
pinch salt
6 egg yolks
600g (21.16 ounces) flour
20g (0.71 ounces) cornflour
green and red gel food colouring

Preheat the oven to 180C (356 degrees Fahrenheit)

Add the sugar to the butter, and mix until it is light and fluffy. Add in the egg yolks and vanilla and stir again. Then finally add in the flours and mix until they are just combined.

Split the mixture into three bowls. Leave one plain and colour the others green and red.

Take the red mixture and make a long snake. Wrap it tightly in plastic wrap and freeze.

Roll out the plain mixture between two sheets of plastic wrap to make a long rectangle. Remove the top plastic and place the frozen red in the centre. Wrap the plain mixture around the red and freeze again.

Roll out the green. Remove the plastic wrap from the top and add the roll from the freezer into the middle and wrap it around. Freeze again for about 30 minutes.

Slice the roll to get little watermelons you can leave them whole or cut them in half. Add some mini choc chips to each slice for the seeds.

Bake them for 15 minutes then leave to cool.

Watermelon Cake Recipe


1 whole watermelon
1 sponge cake
600ml cream
100g (3.53 ounces) strawberries
100g (3.53 ounces) blueberries
50g (1.76 ounces) pistachios

Cut the rind off the watermelon. Then cut round slices of watermelon trying to make them as even as you can. Use a cake ring to cut a circle from each piece.

Cut layers of sponge cake and cut to the same circle shape.

Whip the cream and vanilla until you get stiff peaks.

Place the first layer of cake onto your stand or plate and add a ring of acetate around it and tape into place. Pipe a layer of cream then add a disc of watermelon on top.
Sprinkle on some almond meal this helps absorb any excess moisture sitting on top of the watermelon and pipe another layer of cream. Add in your next layer of cake pushing it down and continue to stack up the layers in this way finishing with cream.

Decorate with berries and pistachios.

Peel off the acetate just prior to serving.

Watermelon and yoghurt ice cream recipe


2 cups cold watermelon puree
1 cups vanilla yoghurt (for a creamier dessert increase to 2 cups yoghurt)

Churn in an ice-cream machine until firm and serve. This is such a refreshing dessert.

Watermelon pizza


A whole watermelon, or half cut sideways so that you can get a round slice.
125g (4.41 ounces) cream cheese
1 tablespoon icing sugar
1 teaspoon vanilla
100g (3.53 ounces) blue berries
20g (0.71 ounces) pistachios
100g (3.53 ounces) chopped strawberries

Cut a round slice of watermelon either leave the rind on or cut a circle using a cake ring.

In a bowl mix together the cream cheese, icing sugar and vanilla. Spread that mixture in the centre of the watermelon. Sprinkle on blue berries, pistachios and chopped strawberries. Cut into pizza shaped slices and serve immediately. Or store in the fridge for several hours.

More watermelon recipes:

Watermelon carving
Watermelon cheesecake
Fruit slushie drinks
Copyright © 2017 Reardon Media Pty Ltd. All rights reserved. How To Cook That


15 Best Watermelon Drinks to Cool Off With On a Hot Summer Day

A summer get-together isn't complete without a batch of ice-cold drinks. Sure, lemonade and iced tea will get the job done, but why not go all out and get creative in the kitchen? Try one of these delicious watermelon drinks instead: They're perfect for cooling everyone off on a hot day. They also pair perfectly with some of these grilling recipes if you're planning a bigger meal, or your Fourth of July menu.

While there are lots of things we love about these drinks, our favorite thing about them might be that you can munch on fresh watermelon while you make them. Yum! Just remember: When you blend the watermelon, you'll end up with about half the amount of juice (eight cups of watermelon in the Watermelon Margarita Mocktails will blend down to about four cups of juice.) Most of these cocktail recipes are simple and require just one or two steps after you've blended the juice. Ree Drummond's stellar Watermelon Sangria is party-ready: It calls for just three ingredients, and you can make it ahead of time. It doesn't get much better than that! If you have kids coming over, or you just love a mocktail, there are plenty of non-alcoholic options on this list too.


The Weirdest (and Best) Watermelon Recipes You Need to Try

When I was visiting my family earlier this summer, we watched as a certain celebrity chef tossed together an easy summer salad on television. He whisked up an simple vinaigrette, then tossed in a few sliced tomatoes, and finally a few chunks of juicy, ripe watermelon.

From his seat, my brother interjected, "Well, that's weird."

In fact, the tangy, juicy, sweet, crunchy, and soft combo of watermelon and tomato is so good that I often combine them in a Caprese- or panzanella-style salad. What's more, these two fruits reach their peak of ripeness at the same moment, making the flavor combo even more potent in late summer. And with a sprinkling of flaky salt or squeeze of lemon or lime juice to heighten those flavors, there's nearly nothing as refreshing when the heat is barring you from doing anything close to cooking.

But watermelon is more than just a sly partner for tomatoes. If you've ever dusted a thick slice with a pinch of salt, you know what I mean. The crisp, juicy fruit plays well with a host of seemingly odd pairings. Odd, that is, until you've tried them.

Pairing watermelon with cheese is another play on that salty-sweet thing—with the addition of a textural contrast. Feta is a particularly popular pairing and makes for an exceptional three-ingredient hors d'oeuvre with a bit of basil scattered over the top.

Feta-Stuffed Watermelon Blocks

Continuing with the dairy theme, the cool, crunchy watermelon also plays well with the charred heat of squeaky grilled Halloumi cheese and vine-ripened cherry tomatoes.

Grilled Halloumi with Watermelon and Basil-Mint Oil

Say it with me: No more boring fruit salads! Here, barely sweetened Greek yogurt is swirled on a plate and topped with cubes of the pink stuff that have been tossed with salt and grapefruit juice, adding savory and bitter complexity to the sweet fruit. It's finished with a drizzle of rosemary-infused olive oil and a sprinkling of nutty poppy seeds and crisp fried rosemary.

Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary

Bridge the gap from sweet watermelon to pungent garlic with a friend to both: Cucumbers. Cukes and melons are actually part of the same horticultural family, so they're natural allies. Tsatsiki—or tzatziki—is a Greek yogurt sauce with grated cucumbers and minced garlic. Think of it like a dressing for the lime juice–and–mint-kissed salad here.

Watermelon and Cucumber Mint Tsatsiki Salad

Some of our old friends are back in play here, with feta and cucumber rounding out a dish of watermelon that's been sautéed until its juices turn syrupy. The warm melon is then tossed with briny-sweet shrimp and shallots.

Shrimp and Watermelon Skillet

In this cold soup, puréed watermelon is cooked with lemongrass, Thai chiles, garlic, shallot, and ginger, and then poured through a strainer so that only the silky flavorful liquid remains. A quick crab salad with cilantro and lime finishes it off.

Thai-Spiced Watermelon Soup With Crabmeat

In this vegan take on a classic Hawaiian tuna dish, watermelon is marinated in soy sauce, rice vinegar, sesame paste, and lime juice overnight. The two elements—fruit and marinade—are then cooked separately: The watermelon is sautéed until tender and the marinade is reduced to to a creamy sauce. After a chill, they're brought back together and served cold for a dish that eats remarkably similar to the original.

Sesame-and-Soy Watermelon Poké

If crispy pork cutlets are a good enough partner for applesauce, they're a good enough partner for watermelon, too.

Pork Tonkatsu with Watermelon-Tomato Salad

This dish deploys watermelon two ways. Thin slices of tangy, translucent watermelon rind pickles and crisp fresh watermelon are tossed with lemony purslane greens and a soy dressing, and then served alongside a deeply flavorful grilled pork chop.

Vietnamese Pork Chops with Pickled Watermelon

This recipe adds buttery avocado to the genius of pairing watermelon and tomato. The mix of textures and flavors is surprisingly addictive.

Tomato and Watermelon Salad

The recipe here uses fennel seed, but watermelon work just as well when spiced with a mix of salt and a pinch of ground coriander or cardamom, or a pinch of crushed caraway or red chile.

Watermelon with Fennel Salt

Tomatoes are only an accent in this take on gazpacho. Here, watermelon is blended into a refreshing soup, then accented by a hint of spicy chile and a dollop of tangy feta crema.

Watermelon Gazpacho with Feta Crema

It sounds crazy, but you can grill watermelon, and what's more, you should. The grill concentrates watermelon's sweet flavor and adds smoky dimension. Pickled radishes, pea shoots, salty queso fresco cheese, and a honey-lime dressing round things out.

Grilled Watermelon Salad

This watermelon sorbet would be a great dessert on its own. (You could also go granita or popsicles, if that's more your thing.) But when paired with the creamy lime-spiked semifreddo, it's a particularly refreshing summer dessert.


Pickled Watermelon Rind

In a large bowl or pot, stir salt into one gallon of water until dissolved. Add watermelon rinds and let sit overnight.

Drain off water and thoroughly rinse rinds. In a large saucepan over medium-high heat, cook watermelon rinds with remaining one gallon of water. Cook the rinds until tender, about 5 minutes. Drain and set aside. Return the saucepan to heat and add vinegar, sugar and spices. Bring to a boil, then reduce heat and simmer for 10 minutes. Add watermelon rinds and cook until transparent, about another 10 minutes, stirring occasionally.

Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill. While rinds are still hot, use a slotted spoon to transfer into the hot sterilized jars. Pour vinegar solution over rinds, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter overnight.


Sweet Watermelon Rind Recipes

Watermelon Rind Pudding (Kheer)

Grate the watermelon rind or puree the diced rind in a food processor or with an immersion blender. Pour milk, grated watermelon rind and sugar into a saucepan and while stirring occasionally simmer over medium heat for about 30 minutes until the watermelon rind pudding has thickened and the rind is tender. Don’t worry the pudding looks curdled because of the fruit acid but it’s still delicious.

Mille Fruit Cream With Watermelon Rind Preserves

‘A beautiful dish for a company supper table.’

  • watermelon rind preserves (recipe below)
  • 3/4 oz gelatin
  • 1 cup milk
  • 1 cup cream
  • 1/2 cup sugar

‘Put the gelatine to soak in enough cold water to cover it. Leave it in a warm place. In the meantime butter slightly the inside of a mould, and select handsome pieces of preserved fruit of several kinds wherewith to garnish it. Use ginger, watermelon rind, cherries, plums, and anything else that is firm and of a rich color and pretty shape. Lay these around the edges of the mould.

Mix the milk, cream and sugar together, and whip to a froth. When light and thick, beat in the syrup of the different fruits (a little of each), and mix in gently more of the fruit such as you used in garnishing.

Then dissolve the gelatine, adding a very little boiling water to it if necessary. Strain it into the whipped cream, stirring all the time quickly, but lightly, with your whisk. Let it stand a few moments until it settles. Put it into the mould carefully, a little at a time, so as not to displace the fruit in the mould. Put in a cold place for three or four hours, when it will be stiff enough to turn out.’ (How To Cook Well, 1886)

Watermelon Rind Preserves

  • 20 lbs. watermelon rind, cut into small pieces
  • 1 pint of salt
  • 10 lbs. sugar
  • 6 qt water
  • 8 lemons
  • 2 oz ginger

Put watermelon rind ‘into a tub, sprinkle it well with a pint of salt, just cover it with cold water and allow it to marinade for five hours, then drain, and again cover it with cold water and soak for two hours, changing the water three times, then drain, put on the fire in a preserving pan, cover with boiling water, bring to boiling point, then drain again

make a syrup of ten pounds of sugar and six quarts of boiling water, boil and skim, then add the melon rind, and slowly simmer till tender skim out the rind, place it on draining sieves for two hours in a warm place to set when hardened place into cold crocks boil up the syrup again with the sliced peel and juice of eight lemons and two ounces of sliced ginger, boil ten minutes, then strain over the fruit in the crocks.’ (The Culinary Handbook, 1904)

How To Can Watermelon Rind

  • watermelon rind
  • 1 – 1 1/2 parts sugar
  • 1 part water
  • optional: lemon juice, raisins, rose petals, orange flower or rose water

‘Pare off the thin green rind, cut into pieces 1 in. square, or into strips, stand in cold water for two or three hours, changing the water occasionally drain thoroughly, make syrup of 1 pt. water to 1 or 1 1/2 pt. sugar, according to the richness desired. (3 or 4 tablespns. of lemon juice may be used with the larger quantity of sugar). When syrup is boiling, add rind, simmer until pieces can be pierced easily with a broom straw, or until they are clear, put into jars and seal.

One part raisins to five or six of the rind gives a nice flavor. Or, orange flowers, rose leaves or rose water may be used, but the fruit is nice without any flavoring.

Green melons which did not have time to ripen before the frost, are excellent prepared in this way. The rind may be steamed before putting it into the syrup, and less water used for the syrup.’ (The Laurel Health Cookery, 1911)

Candied Watermelon Rind

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.

In a saucepan, bring sugar and water to a boil. When the sugar is dissolved, add the watermelon rind and lemon slices. Simmer for 20 minutes, stirring occasionally. Remove the candied watermelon rinds from the syrup and let them dry overnight on oiled plates or baking paper. The leftover lemon-watermelon syrup is delicious too: Use it for lemonade, iced tea or ice cream.

Crystallized Or Chocolate Covered Watermelon Rind

‘Use your own preserves. Peach, pear, apple, quince or watermelon rind will do. Drain from the fruit all syrup possible. Cut any size desired, sprinkle with sugar, and dry in the warmer or a very slow oven. It may be necessary to sprinkle the fruit again with sugar during the drying. When dry enough not to be at all sticky, sprinkle with sugar and pack in layers with wax papers between. This fruit, as well as dates and citron, may be used for dipping in bitter chocolate for bitter-sweets.’ (The Institute Cook Book, 1913)

Watermelon Rind Jam

‘Pare the rind and lay it in cold water for an hour or two, then put it in fresh cold water, and let it come to a boil. Put it in cold ginger tea and let it remain all night. Then put it in fresh ginger tea, made with the same ginger, and boil it till you can pass a straw through it. Drain it through a cullender weigh the rind and chop it fine. Allow three-quarters pound sugar to a pound of the rind, and boil it clear. One lemon will season two pounds of rind, half pound ginger will season six pounds rind. Divide the ginger and make fresh tea, instead of using the other.’ (Mrs. Charles H. Gibson’s Maryland And Virginia Cook Book, 1894)

Watermelon Rind Pancakes (Dosa) – Gluten-Free & Vegan

Watermelon rind pancakes don’t taste of watermelon rind, they taste more like yogurt pancakes.

Soak the rice and watermelon rind for at least an hour, then drain. Blend the rice, watermelon rind and water in a food processor or with an immersion blender. Let the batter stand overnight at room temperature.

Stir the salt into the watermelon rind pancake batter. Heat oil or butter in a pan, pour a ladle full of the pancake mixture into the pan and bake on both sides until golden brown.

Gluten-free and vegan watermelon rind rice pancakes

Watermelon Rind Pie

  • rind from 1 watermelon
  • 1 lemon
  • sugar to taste
  • a little vanilla
  • 1 tsp cornstarch

‘Cut the watermelon in two parts, remove the central or red part, then after removing the outside skin, and all the red part of the melon, cut in very small pieces, and cook in plenty of water until very tender add the juice and a little of the grated rind of a lemon, sugar to taste, and a little vanilla. If desired, use 1 teaspoonful of corn-starch for each pie. Rub the starch smooth in a little cold water before adding. Cook until the starch has time to thicken, then place in a pie-tin lined with a nut paste. Bake with two crusts.’ (Guide For Nut Cookery, 1898)


Reviews

Do these need to be placed in major jars with he hot liquid to create the seal? Or is there no need for this?

If you are traditionally canning your pickles to preserve for later, mason jars and a hot seal are employed. This recipe we suggest just keeping in any sealed container in your refrigerator for up to two weeks to guarantee freshness, taste and texture. We have not tested our recipe for longer term preserving, but if you do try, please let us know your results!

These were quite good, even though I substituted ground spices for the whole (basically a pinch of each). I ate the whole jar in two days.

Looks like a great recipe … can’t wait to try it. Thanks

Does the boiling water need to be added to the “remaining ingredients” reducing in a saucepan? The recipe doesn’t make this clear but it seems like the 4 cups of water is needed for the pickling.

Thank you for catching that. We’ve updated the recipe to reflect that yes, the strained water does need to be included with the remaining ingredients.

Why the metal bowl when you are going to add a hot vinegar solution to it? Seems like a recipe for metallic tasting pickles.

We have updated the recipe to suggest a non-reactive bowl. Some metal bowls are fine, but if you want to play it safe, please use a glass or plastic bowl.

Back to the canning question. Is there a reason to soak overnight or can I just pour the hot mixture right over the softened rinds so the lid can seal?

We found this great answer from Our Everyday Life: You help ensure the crispness and flavor of your finished pickles by soaking them before pickling to improve their texture and taste. Whether you soak them in ice water, salted water or a lime-water solution, an overnight soak is an important step in many recipes to create quality pickles that you will love.

Hi! I am also developing a recipe for watermelon rind pickles for a state agriculture agency, and I would really like to know if anyone at the Watermelon Board believes it is a food safety issue to skip the soaking step. I find the texture to be just fine without soaking when making a refrigerator pickle such as this one, but maybe if they are stored for a long time they would become limp instead of staying crsip. If someone at your organization knows anything about the science behind the soaking beyond textural concerns, please let me know! I hope a canning recipe on your end is on the way as well!

We do not believe it is a food safety issue, to skip the soaking step. It’s simply a quality/texture issue.

It seems that you have not peeled the green skin off the watermelon in the video, yet suggest that you do this in the recipe. Which is best?

Peeling the skin is a personal preference. However, when we tout that 100% of the watermelon is edible, the skin (or peel) definitely must be cooked. With the skin on, the texture on the outside has more of a “chew” to it, but it is pleasant and unique.


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