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Candied Watermelon Rind: A Sweet Surprise

The memory still makes me smile. I was maybe ten, perched on the back porch steps with my grandmother, a woman who could coax flavor out of anything. We’d just devoured a massive watermelon, its sticky sweetness dripping down our chins. As I was about to toss the rind, she stopped me. “Hold on there, child,” she said, a twinkle in her eye. “There’s treasure in that rind yet!” What followed was an afternoon of simmering, stirring, and the most unexpected, delightful candied treat I’d ever tasted. That day, I learned that resourcefulness in the kitchen can lead to the most delicious surprises.

Recipe Overview

Prep Time: 4 hours
Cook Time: 3 hours
Total Time: 7 hours
Servings: 32
Yields: 2 cups
Dietary Type: Vegan

Ingredients

4 cups watermelon rind, green parts peeled off and remainder diced (23.2 oz prepared)
2 cups sugar
Zest of 2 lemons
1/3 cup lemon juice
2 tablespoons vanilla
1 teaspoon cinnamon
8 cardamom pods
6 Szechuan peppercorns

Equipment Needed

Deep pot
Sterilized jars (for canning, optional)
Waterbath canning equipment (for canning, optional)

Instructions

Begin by preparing your watermelon rind. Using a sharp knife or vegetable peeler, carefully remove all the green outer skin from the watermelon rind. It’s important to remove all of the green part, as it can be quite tough and bitter. Once the green skin is removed, also trim away as much of the pink flesh as possible, leaving mostly the white rind.
Next, dice the prepared rind into roughly 1/2-inch cubes. Consistency in size will help ensure even cooking. You should have about 4 cups (23.2 oz) of prepared rind.
In a deep pot, combine the diced watermelon rind and 2 cups of sugar.
Cover the pot and let the mixture stand at room temperature for at least 4 hours, or preferably overnight. This maceration process allows the sugar to draw out the moisture from the rind, creating a syrup. This step is crucial for achieving the desired texture and flavor.
The next day, place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar thoroughly dissolves. The sugar should be completely dissolved before moving on to the next step.
Add the remaining ingredients: the zest of 2 lemons, 1/3 cup of lemon juice, 2 tablespoons of vanilla, 1 teaspoon of cinnamon, 8 cardamom pods, and 6 Szechuan peppercorns. Give everything a good stir to combine.
Cover the pot again and reduce the heat to low. Let the mixture simmer gently for 2 1/2 hours. This long, slow simmering process is what transforms the tough rind into translucent, candy-like pieces. Check on it occasionally, stirring gently to prevent sticking. The rind is ready when the cubes are translucent.
After 2 1/2 hours, remove the lid from the pot. Increase the heat to medium-high and bring the syrup to a boil.
Continue to cook, uncovered, for about 30 minutes, stirring frequently, until the syrup has reduced to a thick, caramel-like consistency. Be careful during this stage, as the syrup can burn easily. Stir constantly towards the end of the cooking time to prevent sticking and burning. The syrup should coat the back of a spoon.
While the candied watermelon rind is still hot, ladle it carefully into sterilized jars. Leave about 1/4 inch of headspace at the top of each jar.
Processing in a Waterbath (Optional for Shelf-Storage): If you want to store the candied watermelon rind at room temperature, process the filled jars in a waterbath canner for 30 minutes, following standard canning safety guidelines. This ensures a proper seal and prevents spoilage. If you’re just planning to keep it in the fridge, you can skip the waterbath canning.
Cooling and Sealing: If you waterbath canned, remove the jars from the canner and let them cool completely on a towel-lined surface. As they cool, you should hear a “pop” sound as the lids seal. Check the seals by pressing down on the center of each lid; it should not flex. Jars that didn’t seal should be refrigerated and used within a few weeks.

Expert Tips & Tricks

Don’t skimp on the maceration time. Letting the watermelon rind sit with the sugar overnight is crucial for drawing out moisture and creating a better texture.
Adjust sweetness to your preference. If you prefer a less sweet candy, you can reduce the amount of sugar slightly, but be aware that this may affect the texture and preservation.
Spice it up! Feel free to experiment with other spices like ginger, star anise, or chili flakes for a unique flavor profile.
Use a candy thermometer. While not essential, a candy thermometer can help you ensure the syrup reaches the correct consistency during the final boiling stage. Aim for around 220°F (104°C) for a soft candy.
Prevent sticking: During the final stage of cooking, stir frequently to prevent the sugar from crystallizing and sticking to the bottom of the pot.

Serving & Storage Suggestions

Candied watermelon rind can be enjoyed straight from the jar as a sweet treat. It’s also a wonderful addition to baked goods, such as muffins, scones, or fruitcakes. You can chop it up and add it to your favorite cookie dough for a surprising burst of flavor.

Store candied watermelon rind in an airtight container in a cool, dark place. If you have waterbath canned it correctly, it will last for up to a year at room temperature. If you skipped the canning process, store it in the refrigerator, where it will last for several weeks.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	51.5 kcal	N/A
Calories from Fat	0 g	0%
Total Fat	0 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	0.2 mg	0%
Total Carbohydrate	12.8 g	4%
Dietary Fiber	0.1 g	0%
Sugars	12.6 g	50%
Protein	0 g	0%

Variations & Substitutions

Citrus Medley: Instead of just lemon, use a combination of orange, lime, and grapefruit zest for a more complex citrus flavor.
Spiced Rum Candied Rind: Add a splash of dark rum during the final cooking stage for a boozy twist.
Ginger Zing: Grate fresh ginger into the mix for a warm, spicy kick.
Maple Syrup: Substitute some of the sugar with maple syrup for a richer, more caramel-like flavor. Be mindful this may impact the final texture.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sugar?
A: While granulated sugar works best, you can experiment with brown sugar or coconut sugar for a slightly different flavor. Keep in mind that brown sugar may result in a darker, stickier candy.

Q: Do I really need to remove all the green skin?
A: Yes, it’s important to remove all of the green skin, as it can be quite tough and bitter, affecting the overall taste and texture of the candied rind.

Q: Can I skip the cardamom and Szechuan peppercorns?
A: While they add a unique flavor, you can certainly omit them or substitute them with other spices you enjoy, such as cloves or star anise.

Q: My syrup isn’t thickening. What should I do?
A: Continue to cook the syrup over medium-high heat, stirring frequently, until it reaches a thick, caramel-like consistency. Be patient, as it can take some time. If it still doesn’t thicken, you can add a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help it along.

Q: How can I tell if the jars are properly sealed after waterbath canning?
A: After the jars have cooled completely, press down on the center of each lid. If the lid doesn’t flex, it’s properly sealed. If the lid flexes, the jar didn’t seal and should be refrigerated and used within a few weeks.

Final Thoughts

Don’t let those watermelon rinds go to waste! This candied watermelon rind recipe is a fantastic way to transform a seemingly useless byproduct into a delightful and unexpected treat. It’s a conversation starter, a delightful addition to your pantry, and a sweet reminder that even the most humble ingredients can be transformed into something truly special. Give it a try, experiment with your favorite spices, and let me know what you think! Perhaps pair it with a cup of strong black tea or a scoop of vanilla ice cream for the perfect sweet ending to any meal. Happy cooking!

Candied Watermelon Rind Recipe