Watermelon Rind Spoon Sweet

Summer is watermelon season, and this is a fun, delicious way to use the part of the fruit that usually ends up in the compost. Each Peach loves a kitchen project that rescues something we'd normally toss!

In Cyprus, watermelon rind is traditionally made into a spoon sweet, a thick, syrupy preserve served in tiny portions, by the teaspoon, in a small porcelain or crystal dish alongside coffee, tea, or cold water. Spoon sweets are also delicious spooned over ice cream or yogurt, spread on toast like jam, or served alongside cheese.

I made two versions to compare. One used pickling lime, along with scented geranium leaves, star anise, cinnamon, and cardamom; the other skipped the lime and spices. Both were good, but the pickling lime version was the clear winner. It kept so much more crunch in the rind, giving it a far more interesting texture and character on a cheese plate. The version without lime softened into something closer to a standard fruit preserve. Still really good, but less distinctive. Play with the combination of spices–I read one recipe that suggested Szechuan peppercorns. There are so many possibilities!

Ingredients:

1 pound watermelon rind, peeled and cut into 2-inch strips 

2 teaspoons pickling lime (food-grade calcium hydroxide)

3 cups granulated sugar 

3 cups water, for the syrup

1 tablespoon lemon juice

Optional: 

Vanilla extract or bean

Scented geranium leaves

Cinnamon stick

Star anise

¼ cup rose water or orange blossom water

½ cup pomegranate syrup 

STEPS:

Make the lime bath: In a large bowl, dissolve 2 teaspoons of pickling lime in 4 cups of water. Submerge the watermelon rind and soak for 60 minutes.

Rinse thoroughly: Drain the rind and rinse well under cold running water to remove all lime.

Start the syrup: In a deep pot over low heat, combine the 3 cups granulated sugar and 3 cups water, for the syrup.

Cook the rind in syrup: Add the drained rind to the syrup. Bring to a gentle boil and cook for 30 minutes. Add any of the optional ingredients to flavor the syrup to your liking. 

Finish: In the last minute of cooking, stir in the 1 teaspoon vanilla extract and 1 tablespoon lemon juice, for the syrup.

Cool and jar: Let everything cool right in the pot, then pack the rind and syrup into sterilized jars. Store in the fridge for a few weeks.