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Saturday, 7 January 2012

Candied watermelon rind recipe

This recipe takes some time but is well worth the effort and makes about two to three cups of candied watermelon rind, depending on the size of watermelon used. All you need is:

1 small watermelon washed
1 Tbs salt
2 Cups granulated sugar, plus more for coating
2 Cups water, plus more for cooking
2-3 sprigs fresh mint leaves

Cut the watermelon into 4 to 6 slices and remove the flesh to enjoy later.

Take each slice and scrape as much flesh away from the white as possible and peel away the green outer skin. You’ll be left with the white part of the rind which you should cut into chunks.

Place all the rind chunks into a saucepan and cover with water. Bring to a boil and boil for 5-8 minutes. Drain and rinse the rinds.

Clean the saucepan and place the rinds back into the pan with enough water to cover adding 1 tablespoon of salt. Bring to a boil, simmer for 10 minutes and then drain and rinse.

Clean the saucepan again, dissolve two cups of sugar in two cups of water and stir constantly until it comes to a boil. Reduce to a simmer and add the mint.  Add the rinds and simmer for 45 minutes to an hour (or until the rind is softened but still firm). Drain the rinds from the syrup, reserving the syrup for other uses if you wish.

Line a baking sheet and sprinkle with sugar. Scatter the drained rinds across the sugar and turn the rinds to distribute the sugar evenly. Place in a pre-warmed oven at  250 degree and allow to dry for about two hours but stir occasionally until the rinds are slightly tacky on the outside but still hold their shape. Remove from the oven and allow to cool partly before rolling  in sugar to coat the chunks thoroughly.  Store in a jar of sugar syrup and enjoy (they probably won't last very long).

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