Can`t think of why this isn`t on every shelf. Takes care of the usually large quantity of rejected skins, and is surprisingly high in nutritional values, such as vitamin A, B2, B6, E and C. It also contains iron, magnesium, phosphorus, potassium, zinc, beta-carotene and lycopene which has numerous health benefits, info here.
I had to hide my bag of watermelon rinds, as hubbie kept pinching them to give to the animals. The turkeys and rabbits love them!
To prepare the rinds, scrape out any residue red flesh, peel all outer green skin using a potato peeler, leaving just the white inner rind. If you`d like your preserve to be served on yogurt or toast etc., cube the rind approx. 1 x 1 cm. If you prefer your preserve to be served as a spoon dessert, as the Cretans do, then cube your rind into bigger chunks approx. 5 x 5 cm.
1 kilo prepared watermelon rind
1 kilo white sugar
1.5 litres water
Grated rind from one lemon
1 tbs salt
Prepare the rind and leave in salted water for 4 hours. Rinse well and drain.
Put your sugar and water into a saucepan and bring to the boil, add your watermelon rind, reduce the heat to very low, half cover and cook gently for 2 to 3 hours, till the rind is translucent. Add your flavourings for the last half hour or so.
Spoon flesh into sterilized jars and cover with syrup. Cap.