Candied Watermelon Rinds
2 hours Recipe Yield:
0.8 kg Difficulty:
Simple recipe
Candied watermelon rinds – a food preservation recipe for the winter. The watermelon berry is unique – after everyone has enjoyed eating it, candied fruit or jam can be made from watermelon peels. Watermelon rinds can be cut as you like – a diamond, cubes, or even flowers. You can dry boiled candied fruits in the oven, but it can take a very long time, and it is hot in the summer to keep the oven turned on for a long time. It is best to dry the candied peel in the sun. If you do not live in a private sector, then put candied fruits on the balcony or windowsill on the sunny side.
Recipe Ingredients
Cooking Recipe
To make a candied watermelon rinds recipe, you need to eat the watermelon, but leave the rind. Cut off the peel from the peel of the watermelon in a thin layer, and then cut it arbitrarily, you can cubes, blocks or rhombuses.
Transfer the cut watermelon rinds to a colander and rinse well, and then dry. After pruning, you should have approximately 1.5 kg of watermelon rinds.
Pour water into sugar, stir and put on low heat. The syrup should not be boiled over high heat, as undissolved sugar can burn. To prevent the syrup from burning, it is better to cook it on a divider and stir frequently. When the sugar in the syrup has dissolved, add the watermelon rinds and cook for 15 minutes.
Soak candied fruits from watermelon rinds for 10 hours and boil again for 15 minutes, repeat again, and then remove candied fruits with a slotted spoon, transfer to a sieve and let the syrup drain.
Put the boiled watermelon rind without syrup on a baking sheet or tray and expose to the sun. Periodically, the candied fruits need to be turned over so that they dry out on all sides. Candied watermelon dries for about 1 day. Properly cooked and dried candied watermelon rind should be covered with a crispy sugar film, and the inside should be soft like marmalade.