Candied Watermelon Rind (Gliko Shalqini)
Category: Desserts
Servings: 1 jar
Ingredients
| Ingredient | Quantity |
|---|---|
| Watermelon (rind only) | 690g |
| Sugar | 500g |
| Water | 200g |
| Lemon Juice | 50g |
| Vanilla Bean | 2 pods |
Instructions
Step 1: Preparing the Watermelon Rind
Start by removing all the red flesh from the watermelon rind, ensuring you only have the white part left. Slice the rind into thin strips. Next, peel the rind using a vegetable peeler, removing the darker outer layer. Cut the remaining rind into small cubes, about 1 cm in size.
Step 2: Blanching the Rind
Fill a large pot with cold water and add the cubed watermelon rind. Bring the water to a boil, then cook for 10 minutes. Drain the rind and repeat the boiling process two more times, each time for 10 minutes. After the third round of boiling, drain the rind and transfer it to a bowl.
Step 3: Soaking
Let the cubed rind soak in fresh water for 24 hours. Be sure to change the water once or twice during this soaking period to help remove any bitterness from the rind.
Step 4: Preparing the Syrup
After soaking, weigh the cubed rind. For every 1 kg of rind, you’ll need an equal weight of sugar. In our case, we have 500g of rind, so we’ll need 500g of sugar. Add the sugar to a large pot, followed by 200g of water—enough to just cover the sugar. Heat the mixture on medium, stirring occasionally. Allow the syrup to cook for 20-25 minutes, or until it reaches a thick, honey-like consistency.
Step 5: Adding the Lemon and Vanilla
Once the syrup has thickened, squeeze the juice from the lemon and filter it into the pot. Split the vanilla beans lengthwise and add them to the syrup as well. Stir to combine.
Step 6: Candied Rind
Add the soaked watermelon rind cubes to the syrup and stir gently to coat them. Let the rind cook in the syrup for 10-15 minutes until it’s fully candied and glossy.
Step 7: Finishing Touches
Once the rind is candied, turn off the heat. Use a slotted spoon to remove any foam that may have formed on the surface of the syrup. Cover the pot with a lid and let the candied rind cool completely at room temperature.
Step 8: Storing the Candied Watermelon Rind
Once cooled, transfer the candied watermelon rind into a sterilized jar and seal tightly. Store it in the refrigerator, where it will keep for several weeks.
Enjoy!
This Candied Watermelon Rind makes a sweet, refreshing treat that is perfect for summer desserts or as a delightful addition to a fruit salad. The syrupy, honeyed rind with a hint of vanilla and lemon offers a unique flavor profile that is both indulgent and light. Enjoy it on its own or try adding it to cakes, pastries, or as a topping for ice cream.
Notes:
- If you prefer a lighter sweetness, you can adjust the amount of sugar according to your taste.
- This recipe is a great way to use up the often-discarded watermelon rind, transforming it into a delicious and sustainable treat.
