Candied Watermelon Rind
Yield
6
PortionsDon’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.
