I can see some of you thinking, Watermelon Rind Marmalade? Yes. The watermelon is a fruit of which almost every part can be eaten. The flesh, of course is edible. So are the seeds, just like pumpkin seeds. Once you peel the outermost green coloured skin, the rind can be used in many ways. They can be pickled, cooked into curry, sun-dried and made into preserves. The green skin, the only inedible part of the watermelon, can be composted.
Summer is here and there’s watermelon everywhere you look. It’s a summer staple in my home. Chilled watermelon is a thirst quencher like nothing else. I also have it as juice, coolers, chilled gazpacho soup (recipe coming soon), sorbet, etc.
So there’s plenty of watermelon rind on hand. One of my favourite things to make is Watermelon Rind Marmalade. It’s an easy recipe and the most effort is perhaps in chopping the watermelon rind. The rind itself has very little flavour, and takes on whatever flavour is added to it. Chop the Watermelon Rind into small pieces to avoid big bits in your Marmalade. The Rind has a slight bite to it as it does not soften up completely after cooking.
I like dropping in the lime halves into the Marmalade while it cooks for added pectin. You can avoid this if you don’t like the slight bitterness in your Marmalade. Use only the orange skins. About 3/4 cup sugar should be enough. You can use 1 cup sugar if you like a very sweet Marmalade. I add a little butter at the end because it gives a shine to the Marmalade. It’s optional.
This Marmalade will not thicken quite like commercial Marmalade because there’s no extra pectin. It will be thick enough to spread. It tastes great with toast, on crackers with cheese, and even on the side with chappathis and parathas.