Candied Watermelon Rind: the easy, sweet snack recipe

Watermelons are sometimes called ‘summer’s blessing’ by some folks. Not only do they have a high water content, but they also boast a wealth of nutrients – vitamin A, vitamin B6, vitamin C, calcium, magnesium, and potassium! Surprisingly, it has about 40% more lycopene (the cancer-fighting antioxidant) than tomatoes. This Candied Watermelon Rind is an easy sweet snack—perfect for summer.

It’s also a great way to reduce food waste. No one ever eats the light green watermelon rind because it’s usually too bland. And while it is edible, it’s not that tasty when eaten raw. That’s why this is just the recipe for you! Instead of throwing it away, you can use to make your own candy snacks.

Best of all, you only need three ingredients: watermelon rinds, water, and sugar. It’s not only great to enjoy them as snacks but also makes a nice gift to give to friends or family.

Tips

Feel free to play around with other flavors you like. Add ingredients like lemon or lime zest, vanilla peel, cinnamon sticks, or fresh ginger to the syrup (ginger goes particularly well with watermelon!). For a more spicy variation, add green cardamom pods, cloves, star anise, or nutmeg.

If you want your candy to be brighter in color, feel free to a few drops of food coloring to the syrup when you boil it.

For a boozier candy (for adults only!), substitute some of the water with whiskey, rum, or brandy.

Don’t have time to make the candy right now, but don’t want the rinds to go to waste? Place them in an airtight container (or resealable plastic bag) and freeze them until you’re ready to use them!

How To Store Candied Watermelon Rind

Store in an airtight container, in a cool and dry place. Don’t store it in the fridge as the rinds might become sticky.

How To Make Candied Watermelon Rind

Cut the thin green skin off the watermelon (keep the light green parts).

Cut the watermelon into thinner slices.

In a pan add the water and sugar and mix well.

Add the chopped watermelon pieces and stir.

Cook on low heat for 40 minutes.

Transfer watermelon to the oven rack and bake at 50°C (120°F ) for 2 hours.

Dip into the sugar.

Serve and enjoy!