Candied Watermelon Rind
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This recipe was made in partnership with Culinary Institute of America.
Ingredients
Instructions
- To prepare the watermelon rind, remove the green peel and all the red flesh and cut into 3-inch by ¼-inch pieces.
- Mix salt with water and soak rind overnight at room temp.
- Drain, and cook rind in fresh water until just tender, about 5 minutes. Drain it and set aside.
- 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.
- 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.
- Leave to set for 1 day at room temp, uncovered.
- Shake off excess sugar and store in an airtight container up to 2 weeks.
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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.
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