Candied watermelon rind transforms a typically discarded part of the fruit into a delightful sweet treat. This traditional Southern confection dates back to the 19th century when preserving food was essential. The process involves peeling away the green skin, cutting the white rind into cubes, and simmering it in a sugar syrup until translucent and tender.
The preparation begins by carefully removing the pink flesh and green outer layer of the watermelon, leaving only the white rind. This rind is then cut into bite-sized pieces and soaked in water, often with baking soda added to help maintain crispness. After rinsing, the rind pieces are boiled until soft, then cooked in a sugar syrup flavored with lemon and spices like cinnamon or ginger.
Patience is key when making candied watermelon rind, as the process can take several hours or even days for the best results. The final product is a chewy, sweet confection with a slight crunch that can be enjoyed on its own or used as a unique addition to desserts and baked goods.
Understanding Candied Watermelon
Candied watermelon transforms a refreshing summer fruit into a sweet, chewy treat. This process preserves the rind, reducing food waste and creating a unique delicacy.
Defining Candied Fruit
Candied fruit involves cooking fruit or fruit rinds in sugar syrup. The process replaces the fruit’s water content with sugar, acting as a preservative. For watermelon, the white rind is typically used.
The candying process requires several steps:
- Peeling the green outer skin
- Cutting the white rind into cubes or strips
- Soaking the rind in water and baking soda
- Boiling the rind until tender
- Simmering in sugar syrup
The result is a translucent, sweet confection with a firm texture. Candied watermelon rind can be eaten as-is or used in baking and cooking.
Benefits of Watermelon Rind
Using watermelon rind for candying offers multiple advantages. It reduces food waste by utilizing a part of the fruit often discarded. The rind contains nutrients like vitamin C, potassium, and citrulline.
Candying the rind:
- Extends its shelf life
- Creates a versatile ingredient for desserts
- Provides a unique texture and flavor
The process transforms a typically bland, tough rind into a flavorful treat. Candied watermelon rind serves as a creative way to enjoy this summer fruit beyond its juicy flesh.
Preparing the Watermelon
The key to successful candied watermelon lies in proper preparation. This involves selecting a suitable watermelon, carefully trimming the rind, and utilizing effective cutting techniques.
Selecting the Right Watermelon
Choose a ripe watermelon with a firm, symmetrical shape and a creamy yellow spot on the bottom. This spot indicates where the melon rested on the ground while ripening. Avoid melons with soft spots, bruises, or cuts.
A ripe watermelon should feel heavy for its size, indicating high water content. Tap the watermelon gently – a ripe one will produce a hollow sound.
For candying purposes, select a watermelon with a thick rind. This ensures you’ll have enough material to work with after trimming.
Trimming the Rind
Start by washing the watermelon thoroughly to remove any dirt or contaminants. Using a sharp knife, cut off both ends of the watermelon to create flat surfaces.
Stand the watermelon on one end and carefully slice away the green outer skin, following the curve of the melon. Leave the white part of the rind intact, as this is what you’ll be candying.
Cut the watermelon in half lengthwise, then into quarters. Separate the pink flesh from the white rind, leaving about 1/4 inch of pink attached to the rind for added flavor.
Cutting Techniques
For traditional candied watermelon rind, cut the trimmed rind into 1-inch squares or rectangles. Ensure the pieces are roughly uniform in size to promote even cooking.
Alternatively, use cookie cutters to create fun shapes like stars, hearts, or flowers. This method works well if you’re planning to use the candied rinds as decorative garnishes.
For a more rustic approach, cut the rind into strips about 1 inch wide and 2-3 inches long. This shape works well for snacking or as a garnish for cocktails.
Remember to remove any remaining traces of green skin from your cut pieces before proceeding with the candying process.
Creating the Syrup
The syrup is crucial for transforming watermelon into a sweet, candied treat. It infuses flavor and provides the necessary consistency for preservation.
Choosing Your Sweeteners
Sugar forms the base of the syrup. Granulated white sugar is the most common choice, but alternatives exist. Brown sugar adds a rich molasses flavor. Honey or maple syrup can be used for natural sweetness.
For a basic syrup, combine 2 cups of sugar with 2 cups of water in a saucepan. Heat the mixture, stirring constantly until the sugar dissolves completely. This creates a simple syrup with a 1:1 ratio.
Some recipes call for a higher sugar concentration. A 2:1 ratio (2 parts sugar to 1 part water) produces a thicker syrup ideal for candying.
Adding Flavor with Spices
Spices enhance the syrup’s flavor profile. Cinnamon sticks, whole cloves, or star anise can be added during the cooking process.
For a subtle warmth, add 1-2 cinnamon sticks to the syrup as it simmers. Remove before adding the watermelon.
Fresh ginger adds a zesty kick. Peel and slice a 1-inch piece of ginger root and add it to the syrup.
Vanilla extract or a split vanilla bean infuses the syrup with a sweet, aromatic flavor. Add 1 teaspoon of extract or 1 vanilla bean to the mixture.
The Role of Lemon Juice
Lemon juice serves multiple purposes in candied watermelon syrup. It balances sweetness and acts as a natural preservative.
Add 2 tablespoons of fresh lemon juice to the syrup. This brightens the flavor and helps prevent crystallization.
Lemon juice also helps maintain the watermelon’s color during the candying process. Its acidity slows down oxidation, keeping the fruit vibrant.
For extra citrus flavor, add lemon zest along with the juice. Use the zest of one lemon for a pronounced citrus note.
Cooking Process
Candied watermelon rinds require a two-step cooking process to achieve the perfect texture and sweetness. Proper preparation ensures a delicious summer dessert that transforms discarded rinds into a tasty treat.
Blanching the Rind
Begin by peeling the green outer skin from the watermelon rind. Cut the white portion into 1-inch cubes. Place the cubes in a large pot and cover with cold water. Add 1 tablespoon of baking soda per quart of water. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
Drain the rinds and rinse thoroughly under cold water. This blanching process softens the rind and removes any bitter flavors. Pat the rind pieces dry with a clean kitchen towel.
Simmering the Watermelon Rind
In a large saucepan, combine 2 cups of sugar, 1 cup of water, and 1/4 cup of lemon juice. Bring the syrup to a boil, stirring until the sugar dissolves. Add the blanched watermelon rinds to the syrup.
Reduce heat to low and simmer for 45-60 minutes, stirring occasionally. The rinds will become translucent and the syrup will thicken. Remove from heat when the rinds are tender and easily pierced with a fork.
Use a slotted spoon to transfer the candied rinds to a wire rack set over a baking sheet. Allow excess syrup to drain. The candied watermelon rinds can be enjoyed immediately or stored in an airtight container for later use.
Flavor Variations
Candied watermelon offers a versatile canvas for exploring different flavor profiles. Experimenting with various ingredients can transform this sweet treat into unique and exciting creations.
Classic Vanilla Flavor
Vanilla adds a timeless elegance to candied watermelon. Split a vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to the sugar syrup while cooking the watermelon. This infuses the candy with a rich, aromatic vanilla flavor.
For a quicker option, use pure vanilla extract. Add 1-2 teaspoons to the syrup after removing it from heat. The vanilla complements the natural sweetness of watermelon beautifully.
To enhance the visual appeal, sprinkle vanilla bean specks over the finished candy. This creates an attractive speckled appearance.
Spicy Variation
A spicy twist adds complexity to candied watermelon. Cinnamon sticks are an excellent starting point. Add 2-3 sticks to the syrup while cooking for a warm, comforting flavor.
For a bolder kick, include a pinch of cayenne pepper or a few drops of hot sauce. The heat contrasts nicely with the sweetness, creating a unique taste experience.
Experiment with other spices like star anise or nutmeg. Use them sparingly to avoid overpowering the watermelon’s delicate flavor. A small amount goes a long way in adding depth and intrigue.
Exotic Flavors
Green cardamom pods offer a fragrant, slightly citrusy flavor. Lightly crush 4-5 pods and add them to the syrup. Their unique taste pairs well with watermelon’s natural sweetness.
Rose water provides a delicate floral note. Add 1-2 teaspoons after removing the syrup from heat. This creates a sophisticated, Middle Eastern-inspired candy.
For a tropical twist, try adding coconut extract or finely shredded coconut to the candy. This combination evokes images of tropical beaches and summer relaxation.
Food coloring can enhance the visual appeal of these exotic flavors. A drop of pink for rose-flavored candy or green for cardamom can make the treats more enticing.
Baking and Drying
Baking and air-drying are crucial steps in creating perfectly candied watermelon. These processes help achieve the desired texture and enhance the sweetness of the final product.
Baking Instructions
Preheat the oven to 135°F (57°C). Line a baking sheet with parchment paper and arrange the watermelon pieces in a single layer, ensuring they don’t touch. Place the tray in the oven and bake for 2-3 hours. Flip the pieces occasionally to ensure even drying. The exact time may vary depending on the thickness of the slices and desired chewiness.
Monitor the watermelon closely to prevent burning. The pieces are ready when they become leathery and slightly sticky. Remove from the oven and let cool on a wire rack. This method works well for both watermelon flesh and rind.
Air-Drying for Texture
Air-drying is an alternative method that requires more time but can yield excellent results. Arrange the watermelon pieces on a wire rack or dehydrator tray. Ensure good air circulation around each piece. Place in a well-ventilated area away from direct sunlight.
Allow the watermelon to dry for 24-48 hours, depending on humidity levels and desired texture. Turn the pieces every 8-12 hours for even drying. The watermelon is ready when it’s no longer sticky to the touch and has a chewy consistency.
For faster results, use a food dehydrator set to 135°F (57°C) for 12-24 hours. This method offers more consistent results and reduces the risk of spoilage.
Storage Recommendations
Proper storage is crucial for maintaining the quality and extending the shelf life of candied watermelon. The right container and environment can preserve its flavor, texture, and appearance.
Choosing an Airtight Container
Select a clean, dry container with a tight-fitting lid to store candied watermelon. Glass jars or plastic containers with secure seals work well. Ensure the container is large enough to hold the candied watermelon without crushing or compressing it.
Avoid containers that have held strong-smelling foods, as they may impart unwanted odors. If using plastic, opt for food-grade containers to prevent chemical leaching.
Before storing, allow the candied watermelon to cool completely. This prevents condensation inside the container, which can lead to moisture buildup and potential spoilage.
Keeping in a Cool and Dry Place
Store the airtight container of candied watermelon in a cool, dry place away from direct sunlight. A pantry or cupboard is ideal. Avoid areas with high humidity or temperature fluctuations, such as near the stove or dishwasher.
The ideal storage temperature is between 50°F and 70°F (10°C to 21°C). Refrigeration is not necessary but can extend shelf life. If refrigerating, place the container in a low-humidity area of the fridge.
Check the candied watermelon periodically for signs of moisture or mold. If stored properly, it can last for several weeks to a few months.
Serving Suggestions
Candied watermelon offers versatile serving options. Its sweet, chewy texture and unique flavor make it an excellent addition to desserts or a delightful standalone snack.
Pairing with Desserts
Candied watermelon adds a vibrant touch to various desserts. Chop it into small pieces and sprinkle over ice cream sundaes for a fruity crunch. Use it as a topping for yogurt parfaits or mix it into fruit salads for added sweetness. Incorporate candied watermelon into baked goods like muffins or cookies for a surprising burst of flavor.
In cheesecakes, layer candied watermelon between the crust and filling for a colorful surprise. For a simple yet elegant dessert, serve candied watermelon alongside a cheese plate with mild cheeses like brie or goat cheese.
As a Standalone Snack
Enjoy candied watermelon as a sweet snack on its own. Store it in an airtight container at room temperature for easy access. Pack small portions in resealable bags for a portable treat during outdoor activities or road trips.
Create a snack mix by combining candied watermelon with nuts, dried fruits, and chocolate chips. Serve it in small bowls at parties or gatherings. For a refreshing twist, chill candied watermelon in the refrigerator before eating.
Pair it with unsalted popcorn for a sweet and salty combination. Dip candied watermelon in melted dark chocolate for an indulgent treat.