• Candied Watermelon Rind


    Yield: 6 Portions

    • Ingredients
    • Watermelon rind
      2 lb.
    • Salt
      1/2 cup
    • Water
      2 qt.
    • Sugar
      1 cup
    • White balsamic vinegar
      2 cups
    • Cloves, whole
      1 tsp.
    • Cinnamon stick
      1 ea.
    • Sugar for coating
      2 qt.

    • Ingredients
    • Lime juice
      ¼ cup
    • Kosher salt
      1 pinch
    • Olive oil
      1 Tbsp.
    • Watermelon, pureed
      6 cups


    1. To prepare the watermelon rind, remove the green peel and all the red flesh and cut into 3-inch by ¼-inch pieces.
    2. Mix salt with water and soak rind overnight at room temp.
    3. Drain, and cook rind in fresh water until just tender, about 5 minutes. Drain it and set aside.
    4. 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.
    5. 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.
    6. Leave to set for 1 day at room temp, uncovered.
    7. Shake off excess sugar and store in an airtight container up to 2 weeks.
    8. 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.