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Watermelon Rind Candy Recipe

American (Southern) · Dessert · 110 min total

Transform leftover watermelon rinds into a sweet, chewy candy with a hint of citrus and spice. This old-fashioned Southern treat is a delightful way to reduce waste.

Ingredients

• 4 cups peeled and cubed watermelon rind (white part only)
• 2 cups granulated sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 tablespoon rose water (optional)

Instructions

1. Peel the green skin from the watermelon rind and cut the white part into 1-inch cubes. You should have about 4 cups.
2. Place the rind cubes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and rinse with cold water.
3. In the same pot, combine sugar, 1 cup water, lemon juice, cinnamon, cloves, and salt. Bring to a boil, stirring until sugar dissolves.
4. Add the blanched rind cubes to the syrup. Reduce heat to low and simmer gently, stirring occasionally, for about 1 hour or until the rind is translucent and the syrup is thick.
5. Remove from heat. If using rose water, stir it in now. Let the rind cool in the syrup for 30 minutes.
6. Using a slotted spoon, transfer the candied rind to a wire rack set over a baking sheet. Let dry for 24 hours, turning occasionally, until the surface is dry and slightly tacky.
7. Roll the candied rind in granulated sugar to coat. Store in an airtight container at room temperature.

Tips

• Use organic watermelon to avoid pesticide residue on the rind.
• For a spicier version, add a pinch of cayenne pepper with the spices.
• Store in a cool, dry place for up to 2 weeks.

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