Sour Watermelon Rind Candy
Sour Watermelon Rind Candy
Ingredients
- 4 cups watermelon rind, from about 1 medium watermelon, green skin and pink flesh removed, cut into 1/2-inch cubes
- 2 cups granulated sugar, plus 1/2 cup for coating
- 2 cups water
- 1 tablespoon citric acid, plus 1 teaspoon for coating
- 2 tablespoons lemon juice
Instructions
- 1
Prepare the watermelon rind: Carefully remove the green outer skin and any remaining pink flesh from the watermelon rind. Cut the white rind into 1/2-inch cubes. You should have approximately 4 cups of rind cubes.
⏱️ 15 min
- 2
Blanch the rind: Place the watermelon rind cubes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 10 minutes, or until the rind is slightly tender but still firm. Drain thoroughly.
⏱️ 15 min
- 3
Make the syrup: In the same large pot, combine 2 cups of granulated sugar, 2 cups of water, and 1 tablespoon of citric acid. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
⏱️ 5 min
- 4
Simmer the rind: Add the blanched watermelon rind cubes to the syrup. Reduce the heat to low and simmer gently for 45-60 minutes, stirring occasionally, until the rind becomes translucent and the syrup has thickened considerably. Be careful not to let the syrup burn; adjust heat as needed. The rind should absorb most of the syrup.
⏱️ 60 min
- 5
Add lemon juice: Stir in the lemon juice during the last 5 minutes of simmering.
⏱️ 5 min
- 6
Cool and dry: Carefully remove the rind pieces from the pot using a slotted spoon and spread them in a single layer on a wire rack placed over a baking sheet lined with parchment paper. Allow them to cool completely and dry at room temperature for at least 12 hours, or preferably overnight. This step is crucial for achieving the chewy texture.
⏱️ 720 min
- 7
Prepare coating mixture: In a shallow dish, combine the remaining 1/2 cup of granulated sugar and 1 teaspoon of citric acid, mixing well.
⏱️ 2 min
- 8
Coat the candies: Once the rind candies are dry and tacky, toss them in the sugar and citric acid mixture until evenly coated. Shake off any excess.
⏱️ 3 min
- 9
Store: Store the sour watermelon rind candies in an airtight container at room temperature for up to 2 weeks.
Kitchen Tools
Nutrition Facts (per serving)
Sour Watermelon Rind Candy
- 4 cups watermelon rind, from about 1 medium watermelon, green skin and pink flesh removed, cut into 1/2-inch cubes
- 2 cups granulated sugar, plus 1/2 cup for coating
- 2 cups water
- 1 tablespoon citric acid, plus 1 teaspoon for coating
- 2 tablespoons lemon juice
Instructions
- 1
Prepare the watermelon rind: Carefully remove the green outer skin and any remaining pink flesh from the watermelon rind. Cut the white rind into 1/2-inch cubes. You should have approximately 4 cups of rind cubes.
⏱️ 15 min - 2
Blanch the rind: Place the watermelon rind cubes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 10 minutes, or until the rind is slightly tender but still firm. Drain thoroughly.
⏱️ 15 min - 3
Make the syrup: In the same large pot, combine 2 cups of granulated sugar, 2 cups of water, and 1 tablespoon of citric acid. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
⏱️ 5 min - 4
Simmer the rind: Add the blanched watermelon rind cubes to the syrup. Reduce the heat to low and simmer gently for 45-60 minutes, stirring occasionally, until the rind becomes translucent and the syrup has thickened considerably. Be careful not to let the syrup burn; adjust heat as needed. The rind should absorb most of the syrup.
⏱️ 60 min - 5
Add lemon juice: Stir in the lemon juice during the last 5 minutes of simmering.
⏱️ 5 min - 6
Cool and dry: Carefully remove the rind pieces from the pot using a slotted spoon and spread them in a single layer on a wire rack placed over a baking sheet lined with parchment paper. Allow them to cool completely and dry at room temperature for at least 12 hours, or preferably overnight. This step is crucial for achieving the chewy texture.
⏱️ 720 min - 7
Prepare coating mixture: In a shallow dish, combine the remaining 1/2 cup of granulated sugar and 1 teaspoon of citric acid, mixing well.
⏱️ 2 min - 8
Coat the candies: Once the rind candies are dry and tacky, toss them in the sugar and citric acid mixture until evenly coated. Shake off any excess.
⏱️ 3 min - 9
Store: Store the sour watermelon rind candies in an airtight container at room temperature for up to 2 weeks.