Sicilian Watermelon Pudding (Gelo di Melone): the 3-Ingredient Recipe for a Refreshing Summer Treat!
Sicilian Watermelon Pudding, also known as gelo di mellone, is a simple and delicious dessert, typical of Sicilian pastry making and traditionally served at the end of the Ferragosto lunch (on August 15th). Although the name may be misleading, this preparation has nothing to do with melon: the misunderstanding arises from the fact that in the local dialect muluni or mellun is the term used to indicate watermelon.
The result is delicious jellies, brightly colored and irresistibly melting on the palate, to be garnished with chocolate chips and chopped pistachios, and eaten very cold as a snack or after a meal. Naturally, you can use any paper cup you have available, even those with special shapes depending on the occasion (heart, star, etc.); alternatively, a single large mold will also do, but in that case make sure that the jelly is completely firm before turning it upside down on the serving plate.
What is Sicilian Watermelon Pudding?
Sicilian watermelon pudding, known locally as "Gelo di Melone" or "Gelo di Anguria," is a traditional summer dessert in Sicily, particularly popular during the Feast of Santa Rosalia in Palermo. Its origins date back to Arab rule in Sicily between the 9th and 11th centuries, when the Arabs introduced sugar cane and various fruits to the island. This pudding, made from watermelon, sugar, and cornstarch, showcases Sicily's rich agricultural heritage and its history of blending different cultural influences. The dessert is often garnished with chopped pistachios and chocolate chips, adding a touch of Sicilian flair and making it a refreshing, sweet treat during the hot summer months.
Tips for The Best Sicilian Watermelon Pudding
- Select a fully ripe, sweet watermelon for the best flavor. A good watermelon should feel heavy for its size, have a uniform shape, and a creamy yellow spot where it rested on the ground.
- Ensure the watermelon chunks are blended until completely smooth. Any chunks or fibers can affect the texture of the pudding.
- Add the sugar and cornstarch to the blended watermelon while it is still cold. Stir continuously as you slowly bring the mixture to a low heat to prevent lumps and ensure a smooth, thick consistency.
- For an extra smooth pudding, strain the mixture through a fine sieve before pouring it into molds or cups. This step removes any remaining solids.
Can I Use Other Fruits For This Recipe?
Of course! Popular alternatives include orange or lemon, which create delicious variations of the jelly. Just blend the fruit and follow the same steps as with watermelon.
Can I Flavor The Pudding in Any Way?
Yes, this pudding can be flavored in various ways. You can add a splash of vanilla extract, a hint of cinnamon, or even some citrus zest to enhance the flavor. Experiment with different spices and extracts to create unique variations.
Why Didn't My Pudding Set?
The pudding might not have set properly if the cornstarch wasn't fully dissolved or cooked long enough. Ensure the mixture thickens on low heat while stirring continuously. Insufficient chilling time can also prevent proper setting; refrigerate for at least 4 hours.
Can I Make This Pudding Ahead of Time?
Yes, this recipe can be made ahead of time. Prepare the pudding and refrigerate it for up to 2 days before serving. This allows the flavors to develop and ensures the pudding is well set.
Is This Recipe Vegan?
Yes, this recipe is vegan. It uses watermelon, sugar, and cornstarch, all of which are plant-based ingredients. Just ensure the sugar used is vegan, as some sugars are processed with bone char.
More Watermelon Recipes for Your Summer
How to Store Sicilian Watermelon Pudding
Sicilian Watermelon Pudding can be stored in the refrigerator, in an airtight container, for a maximum of 2 days.
Ingredients
How to Make Sicilian Watermelon Pudding
Start by cutting the watermelon into chunks.
Start by cutting the watermelon into chunks.
Put the watermelon chunks inside of the blender and blend well.
Put the watermelon chunks inside of the blender and blend well.
Transfer to a pot with the sugar and cornstarch, adding them while the watermelon blend is still cold.
Transfer to a pot with the sugar and cornstarch, adding them while the watermelon blend is still cold.
Turn on the heat to low and let them dissolve completely, cooking for about 15 minutes while stirring often. You should get a thick and homogeneous mixture.
Turn on the heat to low and let them dissolve completely, cooking for about 15 minutes while stirring often. You should get a thick and homogeneous mixture.
Now you can pour the mixture into the molds or cups. Let them cool to room temperature and then refrigerate for at least 4 hours.
Now you can pour the mixture into the molds or cups. Let them cool to room temperature and then refrigerate for at least 4 hours.
Once they are ready to be unmolded, do so in a plate and decorate them with chopped pistachios and chocolate chips.
Once they are ready to be unmolded, do so in a plate and decorate them with chopped pistachios and chocolate chips.
Enjoy!
Enjoy!
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