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Candied Watermelon Rind

Candied Watermelon Rind

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Portions

Don’t throw away that watermelon rind! Watch as Chef Rebecca Peizer from The Culinary Institute of America makes candied watermelon rind, perfect as a garnish on a watermelon cocktail, dipped into chocolate, or topped onto your favorite dessert.

Ingredients

  • 2 lb Watermelon rind

  • ½ cup Salt

  • 2 qt Water

  • 1 cup Sugar

  • 2 cups White balsamic vinegar

  • 1 tsp Cloves, whole

  • 1 ea Cinnamon stick

  • 2 qt Sugar for coating

Directions

  • To prepare the watermelon rind, remove the green peel and all the red flesh and cut into 3-inch by ¼-inch pieces.
  • Mix salt with water and soak rind overnight at room temp.
  • Drain, and cook rind in fresh water until just tender, about 5 minutes. Drain it and set aside.
  • Combine vinegar, and spices and sugar. Boil for 5 minutes. Add rind and boil until rind is clear. Remove from heat and let stand at room temp until cooled.
  • Drain the rinds well, remove the spices, place ½ of the remaining sugar on a pan and place the rinds on the sugar. Cover with remaining sugar.
  • Leave to set for 1 day at room temp, uncovered.
  • Shake off excess sugar and store in an airtight container up to 2 weeks.
  • Use the candied watermelon rind as a garnish for cocktails and drinks, dip in chocolate for a sweet, sour, and salty snack, or use as a garnish for cakes, tarts, cupcakes, and cookies.

Candied Watermelon Rind