Candied Watermelon Rind

We were taught to be thrifty, for example, you can enjoy eating a watermelon, but collect seeds for feeding birds, and rinds for candy. Most soviet cakes, like Kiev cake, are often decorated with candied watermelon rinds. So, this is crunchy, sweet-n-sour things with a special taste.

Yield: 1 cup (about 8 oz. ≈ 45 ea)

1/4 medium watermelon, washed
1/2 cup water
1 cup sugar
2-3 tbsp. lemon juice
1/2 tsp. vanilla extract

1-2 tbsp. powder sugar

Cut the watermelon into wedges.  Remove the flesh and eat it or set aside. Using a vegetable peeler, peel away the green outer skin. Cut white part of rinds into chunks.

Put rinds into a saucepan and cover with water.  Bring to a boil, and simmer for about 5 minutes.  A pink-orange foam can float to the surface, discard it. Drain and rinse the rinds.

Combine sugar and water, let dissolve, add rinds, bring to boil, cook 15 minutes, turn heat off and let rinds stay in syrup, covered with kitchen towel, about 8-10 hours. Bring to boil again, cook 15 minutes, turn heat off and let rinds stay another 8-10 hours.  And do it again one more time but add lemon juice and vanilla extract and cook 15 minutes, drain the rinds from the syrup (reserve the syrup for other uses if you want or store candied rinds in syrup).

OR just simmer rinds in syrup 45 minutes. Cooking with long intervals will not let fruits seethe, but make them transparent.

Line a baking sheet with parchment, and sprinkle powder sugar over the parchment.  Add candied rinds into pan, so they do not touch each other and let dry day or two. Low-heated oven or dehydrator can help use too.

1 serving (all rinds and syrup) is about 830 calories

1 piece without syrup is about 12 calories

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6 Responses to “Candied Watermelon Rind”

  1. Maggie says:

    Can’t wait to try it!! I do wonder, though, what is the best way to store these to eat them later. What do you recommend?

  2. Olga says:

    Hi Maggie!
    You can mix them (dried) with more powdered sugar and put in a glass jar or tin box with perchament paper on bottom. Store in a dark place at room temperature. But always check it up, befor using – if the humidity is high, it can mold.
    Or you can leave it in syrup and store in fridge.

  3. Anna says:

    Olga, would you please tell what did you use to give candies that nice shape?
    Thank you!

  4. Olga says:

    Hello! Sorry for delay. I used crinkle cutter (wavy knife)

  5. Nur Syahadah says:

    How long this candy will lasts?

  6. Olga says:

    If it’s enough sugar, dry package and low humidity – couple months or more.

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