📝 About This Recipe
Transform humble summer scraps into a shimmering, emerald-hued delicacy with this traditional Greek spoon sweet. This preserve captures the crisp texture of the watermelon rind, infusing it with a fragrant syrup scented with rose geranium and vanilla. It is a masterclass in zero-waste Mediterranean cooking, offering a translucent, candy-like crunch that is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
The Fruit Base
- 1 kg Watermelon Rind (peeled of green skin and red flesh, cut into 1-inch cubes or decorative shapes)
- 2 tablespoons Pickling Lime (Calcium Hydroxide) or Baking Soda (used to ensure the rind stays crisp)
- 2 liters Water (for the soaking bath)
The Syrup
- 1 kg Granulated Sugar (standard white sugar works best for clarity)
- 3 cups Water (filtered)
- 2 tablespoons Honey (Greek thyme honey adds a lovely depth)
- 3 tablespoons Lemon Juice (freshly squeezed)
Aromatics
- 3-4 leaves Rose Geranium Leaves (Arbaroriza) (fresh; provides the authentic Greek aroma)
- 1 whole Vanilla Bean (split lengthwise)
- 1 piece Cinnamon Stick (optional)
- 1/2 cup Blanched Almonds (whole, toasted for a traditional crunch)
👨🍳 Instructions
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1
Prepare the watermelon rind by slicing off the tough green outer skin with a vegetable peeler and removing all traces of red flesh. Cut the white/pale green rind into 1-inch squares or use a crinkle cutter for a traditional look.
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2
Dissolve the pickling lime or baking soda in 2 liters of water. Submerge the rind pieces in this solution and let them soak for at least 4 hours (ideally overnight). This step is crucial for achieving the signature 'snap' of a spoon sweet.
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3
After soaking, rinse the rind pieces thoroughly under cold running water at least 5-6 times to ensure all traces of the lime/soda are removed.
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4
Place the rind in a large pot of fresh water and bring to a boil. Blanch for 5 minutes, then drain. Repeat this blanching process one more time with fresh water until the rind is slightly translucent but still firm.
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5
In a heavy-bottomed preserving pot, combine the 1kg of sugar with 3 cups of water. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
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6
Add the blanched watermelon rind to the syrup. Bring to a simmer and cook for 15 minutes. Remove from heat, cover with a clean cloth, and let it sit for 12 hours (or overnight). This allows the rind to absorb the syrup without collapsing.
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7
The next day, add the honey, vanilla bean, and cinnamon stick to the pot. Bring back to a boil.
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8
Simmer the mixture over medium heat for about 35-45 minutes. You are looking for the 'setting point' where the syrup is thick enough to coat a spoon and the rind is completely clear and jewel-like.
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9
Five minutes before finishing, add the rose geranium leaves, blanched almonds, and the fresh lemon juice. The lemon juice prevents the sugar from crystallizing.
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10
Perform the 'cold plate test': drop a bit of syrup onto a chilled saucer. If it holds its shape and doesn't run, the sweet is ready.
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11
Remove the rose geranium leaves and cinnamon stick. Carefully ladle the hot preserves into sterilized glass jars, ensuring the rind pieces are fully submerged in syrup.
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12
Seal the jars tightly and turn them upside down for 10 minutes to create a vacuum seal, then let them cool completely at room temperature.
💡 Chef's Tips
Use a thick-walled watermelon for the best results, as the rind is meatier. If you cannot find rose geranium, substitute with a teaspoon of rose water added at the very end. Ensure all red flesh is removed; any remaining fruit will become mushy and spoil the texture. Do not rush the soaking process; the lime/soda bath is what creates the unique candied crunch. Store unopened jars in a cool, dark place for up to a year; refrigerate after opening.
🍽️ Serving Suggestions
Serve a single spoonful in a small crystal dish alongside a glass of ice-cold water. Layer over thick, strained Greek yogurt for a sophisticated breakfast or light dessert. Use as a topping for vanilla bean panna cotta or cheesecake. Pair with a strong Greek coffee or a glass of chilled Mastika liqueur. Top a scoop of salty feta cheese for a bold sweet-and-savory appetizer.