Armenian Watermelon Rind Preserves
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
-
Servings
24 tbsp (15g each)
-
Calories
39 kcal
-
Course
Dessert, Condiments
-
Cuisine
Armenian
Armenian Watermelon Rind Preserves
Description
The Armenian Watermelon Rind Preserves recipe starts by simmering cubed watermelon rind with salt, water, and vinegar for an hour. This step softens the rind and allows it to absorb the tangy notes from the vinegar. After rinsing and draining, the rind is squeezed to remove excess water. The rind is then cooked with orange juice and sugar until the syrup thickens and darkens slightly, resembling caramel coloration but not solidifying. The final preserves have a glossy, golden look and a balanced sweet-tart flavor that highlight the citrus and vinegar components alongside the mellow watermelon rind texture.
This preserve can be stored refrigerated for about a month or canned for longer shelf life. It makes an interesting accompaniment to cheeses, breads, or served as a topping to desserts. By utilizing watermelon rind, it offers a sustainable way to extend the use of the fruit beyond the flesh.
Careful attention to cooking time is important to avoid caramelizing the syrup too far, which would cause it to harden. The small size of the rind pieces helps in even cooking and preservation of texture.
Ingredients
- 2 cups watermelon rind see Note 1, cubed
- ⅛ tsp fine salt or 1/4 tsp kosher salt
- ¾ cups water
- ¾ cups white vinegar or apple cider vinegar
- ½ cup orange juice (can substitute with water + 1 tbsp lemon juice)
- 1 cup sugar
Instructions
- Add watermelon rind, salt, water, and vinegar to a small pot and bring to a boil. Turn heat down to low, cover, and simmer for an hour.
- Rinse rind thoroughly with cold water and drain. When cool enough to handle, give them a squeeze to press out excess water.
- Add orange juice and sugar to the saucepan and return to high heat. When the mixture comes to a boil, stir in the rind.
- Cook, stirring frequently, until the mixture begins darkening to a golden colour, as if it's starting to turn into caramel (see Note 2). Remove from heat and let cool slightly, then ladle into a glass jar.
- At this point, you can either can it to preserve it for longer, or just store it in the fridge, where it will be good for a month.
Notes
- Cut watermelon rind into no larger than 1-inch cubes for best texture and cooking results.
- Leaving a thin layer of pink flesh on the rind is optional and adds slight color and flavor.
- Remove the preserves from heat before the syrup turns too dark to prevent it from hardening once cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24tbsp (15g each)
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 17mg | 1% |
| Potassium | 22mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 2mg | 0% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
