While they are perfectly edible, watermelon rinds usually end up in the garbage. However, once the green layer is peeled, they can be used in numerous ways: they can be eaten fresh, as a crunchy snack, or added to salads; they can be cooked in stews and curries; they can also be pickled or cooked into tasty preserves, as in the recipe I have here.While cooking, the rinds change their color from whitish-opaque to clear orange, and develop a delicate flavor and aroma, that will both surprise and please anyone who tries them.
Serve this wonderful treat with fresh scones, place on top of thick yogurt, sprinkled with nuts, or in any other way you prefer, and enjoy.
Notes:
* Many recipes for watermelon rind preserves require placing the rinds overnight in salty brine. They also contain an even larger amount of sugar than what I have here. While this helps keep the preserves longer, I prefer to skip this step, add less sugar, and keep the preserves in the fridge instead. However, if you plan to cook a bigger amount and to keep it longer, look for these recipes instead of this one.
* Many of these recipes also call for adding cut citrus fruits and different spices to the rinds. I find that it diminishes the delicate and unique flavor of the watermelon, so I prefer to add only lemon juice. Feel free to experiment and decide for yourself.
* Rinds may differ in their moisture, so you can increase the amount of water if you see that the rinds don’t soften enough before the syrup thickens.
Makes: 3 cups
Prep time: 30 minutes
Cooking time: 3 hours
Ingredients:
4 cups medium cubes prepared watermelon rinds (see step 1)
2 cups water (or more, see notes)
2 cups sugar
¼ cup fresh lemon juice
½ tsp salt
1. Once you’ve used the red flesh, cut the leftover rinds into cubes, about 1”X0.5” (2.5cmX1.5cm). With a sharp knife, remove the green part on one side, and any red flesh that is still on the other side.
2. Measure 4 cups of cubes and place in a deep medium pot. Cover with water, bring to the boil and cook for 2 minutes. Strain and place back in the pot.
3. Add 2 cups of water, the sugar, lemon juice and salt. Bring to the boil, reduce the heat to low. Cook for about 3 hours, mixing gently with a spatula occasionally, until the rinds change color to clear orange and the liquids reduced to a thick syrup.
* If the rinds don’t soften enough, before the syrup thickens, add a bit more water and cook until they do. The rinds should be sticky and chewy, but not crispy.
4. Once ready, Transfer to jars and seal. Let cool to room temperature before refrigerating for up to two months.
Sounds wonderful. I have always wanted to do something with watermelon rinds but didn’t know where to start. Thanks for the recipe!
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Thank you Greg, I’m glad to know.
I admit that I don’t always make use of the rind, though it’s really a wonderful ingredient.
I plan to experiment with pickles as well. 🙂
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I do declarah! (sic) I haven’t even seen one of these delightful treats in decades! I remember making these – ONCE – when I lived in the southern part of the United States, but can barely remember the taste. Seems like it was fairly strong of some spice, though – cloves?
They were called “pickles”, but they were not sour at all – almost sickeningly sweet.
Sounds like a great project for Greg! We’ll be waiting for his report.
Virtual hugs,
Judie
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Thank you Judie, that’s very interesting.
Quite a few of the recipes I’ve found – both for preserves and pickles – indeed called for the addition of spices in general and cloves in particular. I find it too overwhelming and prefer the “clean” version I have here. It has such a wonderful delicate flavor. Highly recommended! 🙂
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We’re not particularly fond of watermelon, but it may be that I will succumb to a “personal-sized” melon as the summer wears on – if only to try your recipe. It would be a great walk down memory lane.
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I’m a big fan of watermelon, but agree that sometimes the size is a bit too much. The smaller ones are easier to handle, but the ones I’ve tried lack in flavor, at least around here. Hopefully you’ll get better ones. 🙂
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Find a Smith County MS melon! The best there is to offer as far as taste in watermelons!
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Thank you, I will look for it. 🙂
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I just made some before coming to this site. Mind you, never had, heard or even tasted before. I really find it to be to sweet. Is there anyway to cut the sweetness after its made?
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Interesting, as this recipe actually has far less sugar than most recipes.
But it’s still a jam after all, and I can’t think of a way to cut the sweetness after it’s made.
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use more lemon i cut up a whole lemon and cook it with the rinds
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I made a recipe last year. I’m not sure if it was made this way. I didn’t always measure my ingredients. I didn’t cut my rind the size in this recipe but I will increase the size this summer. Cooking it as long as I did it wasn’t as chunky as I wanted. My Mama made “ Poor Man Fruitcake” ever year around Thanksgiving to have for the Holidays. This cake can’t be found anywhere that I know of. It goes back generations in my Mama’s family. She one watermelon rind preserves in it. I use to be able to find them, mainly in the mountains side stands but not now a days. If you find them in the grocery stores they’re not as good as homemade ones. I leave my on the pantry until I get ready to use mine. Thank you for sharing this recipe!
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Thank you Brenda, for commenting, and sharing your memories. Your mother’s cake sounds so delicious! I really like the idea of using the watermelon preserves in a cake. 🙂
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Looking amazing and delicious saved recipe!
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Thank you, I’m glad to know. Hope you’ll enjoy it. 🙂
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Looks lovely!
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Thank you Kreso! 🙂
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It looks amazing! 🙂 Thank you for inspiration and sharing!
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Thank you Vero, I’m glad you liked the recipe. It’s my pleasure to share. 🙂
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WOW!!! I’m thrilled with this recipe and can’t wait to try it. 😃 I’ve never heard of or tasted this and I’m so intrigued by the whole thing that I think I’ll get a water melon tomorrow. Thanks for such a cool recipe Ronit.
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Thank you Myra, I’m glad to hear!
I’ve made the preserves years ago, but it was such a lengthy process I neglected to make it again. Now I’ve decided to simplify it, and it worked so well, that I’m sure I’ll be making it much more often. I hope you’ll enjoy it too. I’ll be happy to hear your comments. 🙂
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What a wonderful idea! Looks great! Bookmarking this, definitely going to try it the next time I buy some watermelon 🙂
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Thank you Freda, I’m glad you liked the recipe. I hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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Will definitely let you know once I try this, Ronit 🙂
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Oh wow..we get lovely watermelons here and in abundance so this recipe is lovely as I hate waste..Thank you..reblogged 🙂
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I’m glad you liked the recipe and thanks for reblogging!
I hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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Reblogged this on Retired? No one told me! and commented:
A lovely recipe which means less waste which is brilliant..Thank you Ronit 🙂
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I make watermelon rind pickles each year, but this is the first that I’ve ever heard of watermelon preserves. It looks wonderful.
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Thank you Sheryl, I’m glad you liked the recipe. I simplified the process, and it worked very well. I plan on making pickles as well. I’ll check out your recipe soon. 🙂
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Thank you for inspiration, I know , that watermelon rind are fermented and/ or salted, But simialr sweet recipe is new for me! 🙂
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Thank you Ruta, I’m glad you liked the recipe. For some reason the pickled rind is more familiar than this sweet version. I wonder why, as it’s so tasty. Well worth trying! 🙂
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I made preserves many, many years ago when I was growing my own watermelons. You’ve brought back some good memories of my early canning days. I just might have to make this again… I agree with less sugar and not adding additional ingredients and letting the watermelon shine 🙂
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Thank you Judi, I’m glad you liked my version, and that it brought back such nice memories. Growing your own watermelons – how impressive!!! 🙂
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Check this link for some “early pictures” http://cookingwithauntjuju.com/2016/06/04/crunchy-pickled-radish/
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Ohhhh so nice! 🙂
I still have the pickled radishes recipe on my “to try” list. I do hope to get some nice ones soon and finally try it! 🙂
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That is really an awesome preserve and looks so delicious!
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Thank you Nisha! I was surprised myself how good they preserves turned out. They have such a unique texture and flavor. Highly recommend! 🙂
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This is so new and unusual to me – I must try it. Thank you, Ronit!
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Thank you Dolly, I’m glad to hear. I was pleasantly surprised by how good it came out. Hope you’ll enjoy it too. 🙂
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Thank you – I am sure we will.
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I am definitely going to do this!!! thanks
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Thank you, I’m glad to know.
Hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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What a great idea Ronit, does it have much watermelon flavor?
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Thank you Ralu, I’m glad you liked the recipe. I can’t take full credit on the idea, as it is a fairly old one, but I can say I’ve simplified it a bit, so it’s more user-friendly now. The preserves do have a subtle watermelon flavor and aroma, but it’s definitely not as strong as the fresh one. It’s very special and I highly recommend it. 🙂
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What a great idea, Ronit. I never would have thought to use the watermelon rind in this way. But looks delicious.
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Thank you Tracey, I’m glad you liked the recipe. It’s really amazing to see the transformation of the rinds in color and texture while cooking. Well worth trying! 🙂
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Amazing preserves! Love to try soon!
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Thank you Megala, I’m glad you liked the recipe. Hope you’ll enjoy it. 🙂
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A new one for me, thank you! Very interesting!
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Thank you Franck, I’m glad I could add something new. It’s so good – well worth tying! 🙂
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Brilliant idea! Looks pretty and yum!
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Thank you, I’m glad you liked it. It turned out so good. Highly recommended! 🙂
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Huh?! This is a totally new concept to me! Using the rind in… anything at all, that is~! Good thing I have 2 melons sitting in the fridge (one of them destined to be turned into a second batch of your strawberry-watermelon popsickles, by the way 😀 ). so I can give this one a try tonight or tomorrow~ Thanks for the recipe!
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Thank you Diana, I’m very glad you liked the idea. I admit that most times I don’t bother to use the rinds, but this recipe is really worth the trouble. I hope you’ll enjoy it and the popsicles as well. I’ll be happy to hear your comments. 🙂
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This is so cool!!! and it seems so tasty :p
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Thank you Cecilia, I’m glad you liked the recipe. It was very tasty! 🙂
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I never had them but I’ll bet they are great!
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Thank you Kendall, I’m glad you liked the recipe. The preserves turned out very tasty, and disappeared very fast… 🙂
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Welcome! I’ll bet they do!
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Wow, I’ve never heard of watermelon rind preserves, and the more I read it, the more I’d love to try it. What a wonderful idea, and it definitely is great as the rind is re-cycled.
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Thank you Loretta, I’m glad you liked the recipe. It really is a tasty way of utilizing the rinds. Highly recommended. 🙂
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Beautiful share. A great way of using watermelon rinds. Saving this recipe.
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Thank you Sumith, I’m glad to know. Hope you’ll enjoy the results. 🙂
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Very interesting Ronit, I never knew there were other options for watermelon rinds! I will definitely be keeping this in mind. 🙂
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Thank you Marisa, I’m glad you’ve found the recipe interesting. Watching the rind changing their texture and color is fascinating, and the flavor is so nice and delicate. Highly recommended! 🙂
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Well,this is an eye-opener for me, I had no idea!!! The amount of watermelon my kids go through, I could probably make commercial quantities of this preserve!
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Thank you Annika, I’m glad you’ve found this recipe helpful. It is indeed a great tasty way to utilize the rinds. I also plan on making pickles from it. Will update as it goes… 🙂
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Pickles sound great too!
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Those COLOURS. How glorious. I love that glaceed stained-glass effect
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Thank you Chloe, I’m glad you liked the recipe. The transformation of the rinds from opaque-white to clear orange-reddish was indeed fascinating. The flavor and texture were also wonderful. Well worth trying! 🙂
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I am definitely going to try this. Just got a watermelon and I always hate to throw away the rind. This is a great idea!
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Thank you Stacia, I’m glad you liked the recipe. It is indeed a wonderful tasty way to utilize the rinds. I hope you’ll enjoy it. I’ll be happy to hear your comments. :0
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My brother is a huge fan of watermelon pickles. I bet he’d like this even more!
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I planned to make some pickles too, but the preserves turned out so good, I made them again and gave some away. Maybe with the next watermelon I’ll finally get to pickles! 🙂
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What? Who knew? Thanks for sharing! Light and Love, Shona
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Thank you Shona, I’m glad you’ve found the recipe interesting. 🙂
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The colour of these, and their jewel-like clarity, is seriously impressive
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Thank you Chloe, I’m glad you liked the recipe. The transformation of these humble peels is indeed so impressive. Not to mention how tasty they are! 🙂
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will be trying it next summer…. sounds delicious!!!
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Thank you Ish, I’m glad you liked the recipe. I hope you’ll enjoy it when you’ll make it. 🙂
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This is so useful. I love watermelons. I will make this when I buy watermelon next time. Thank you dear 🙂
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Thank you, I’m glad you liked the recipe. I hope you’ll enjoy this special sweet treat. 🙂
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Thank you for this super simple way of creating this pickle.
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Thank you Bernadette, I’m glad you liked the recipe. 🙂
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I love this recipe, but I want to keep my for a long period of . How do I Preserve them to last like vegetables.
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I’m not sure what you mean exactly, but I’m guessing you’re looking for pickled rinds?
I don’t have a recipe for that, but I’m sure you can Google it. Good luck! 🙂
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Dom was just asking me the other day what can be done with watermelon rinds. Well, now I know.
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Thank you Bernadette, I’m very glad to know!
It’s fascinating to see how the humble rinds turn into this beautiful tasty jam. I hope you’ll enjoy it. 🙂
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“Definitely! Watermelon rind is edible and versatile. While it might not be as popular as the juicy red flesh, it can be used in jams, preserves, and even desserts. Some people also blend it into smoothies for an added nutritional boost. It’s a great way to minimize food waste and explore new flavors!”
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