- 1 watermelon rind
- ground ginger or cinnamon stick and cloves
- canning lids and rings
Step 1: Peel off all green portions of outer rind and all red melon, leaving only the white rind. Cut in strips about 1/2 to 3/4 inch thick. Measure in quarts. Soak in cold salted water about 6 hours or overnight. For salt solution, use 1/2 cup salt to 1 gallon of water.
Step 2: Drain, rinse in cold water and drain again. Mix 2 teaspoons ground ginger in each quart of water and barely cover melon rind. Cook until fork tender (about 10 to 12 minutes). Do not overcook.
Step 3: For each 2 quarts of raw prepared rind, make a syrup using 5 cups sugar, 3 cups water, 1 lemon, sliced (seeds removed). Boil syrup 5 minutes; add precooked rind and boil gently until preserves are clear and translucent (about 1 1/4 hours). If syrup becomes too thick before rind is clear, thin by adding a small amount of boiling water.
Step 4: Fill hot, sterilized jars with preserves and syrup to within 1/2 inch of top. Wipe sealing edge clean, and put on new lids prepared according to manufacturer’s instructions. Seal, cover with boiling water and simmer for 10 minutes. Remove and place on towel away from drafts.
Variation: For a great flavor, but darker color, use cinnamon and cloves instead of ginger. Use above proportions with these changes: Precook in clear water (no ginger). To syrup, add 2 sticks cinnamon and 1 teaspoon whole cloves tied in clean thin white cloth. Remove spice bag before filling jars.
- 2 1/2 cups sugar
- 1/4 teaspoon salt
- 1/2 cup white corn syrup
- 2 eggs whites
- 1/2 cup crushed watermelon and juice
Mix and cook till 248 degrees. Beat 2 egg whites till stiff. Pour 1/2 of syrup into whites and continue beating. Cook remaining syrup to 272° then add rest, beating whole time, to first mixture. Add 1 teaspoon watermelon juice for added flavor.
- 6 cups watermelon juice
- 1/2 cup lemon juice
- 2 1/2 cups sugar
To prepare watermelon juice, cut watermelon into cubes and rub through a strainer to remove seeds. In a small saucepan, mix together sugar and water. Simmer 3 minutes. Remove from heat. Stir in watermelon juice and lemon juice. Pour into popsicle containers and freeze till sold.
A spicy accompaniment for chicken and fish, or spoon over a block of cream cheese to serve with crackers.
- 2 cups finely chopped peeled watermelon rind, red flesh removed
- 2 cups chopped Golden Delicious apples
- 1 cup chopped red bell pepper
- 1 cup brown sugar
- 1/2 cup raisins
- 2 tablespoons chopped onion
- 1 clove garlic, minced
- 3/4 cup cider vinegar
- 1/2 cup apple juice
- 1 1/4 teaspoons ground ginger
- 1/4 teaspoon cayenne pepper
In large saucepan, combine all ingredients; mix well. Bring to boil over high heat; reduce heat and simmer for 35 to 40 minutes, stirring occasionally, or until watermelon rind is tender and liquid is partially reduced. Store covered in the refrigerator. Allow flavors to blend several hours before serving.
Makes about 3 1/2 cups.
- 2 stick margarine
- 4 eggs
- 2 cups sugar
- 1 cup watermelon rind preserves
- 1 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon soda, added to – 1 cup buttermilk
- 1 teaspoon vanilla
- 3 cups flour
Cream butter and sugar, add eggs, one at a time and beat after each addition. Sift flour with spices and add alternately with buttermilk mixture. Add vanilla and fold in preserves and nuts. Bake 1 – 1 1/2 hours at 325° and cool 15 minutes in pan, then wrap in cloth. While cake is still warm top with 1/2 cup watermelon rind preserves, syrup and all.
- 1 mini seedless watermelon
- 8 ounces lemon juice
- 2 cups frozen strawberries
- Stevia or honey to desired sweetness
- 2 cups ice
Slice the mini watermelon in half, using a spoon to scrape all of the fruit from the center of the melon. Place in a large blender. Add the lemon juice, strawberries, sugar, and ice to the blender. Blend until pureed. Pour lemonade straight from your blender, or pour into a pitcher. For an extra fun way to serve this drink, pour it into the two empty halves of the watermelon, add a skewered strawberry and lemon for garnish, then slurp your lemonade from a straw!
Makes about 8 popsicles
- 4 cups cubed watermelon flesh (about 1 pound, rind removed)
1 tablespoon freshly squeezed lime juice
1 tablespoon honey, optional
Blend the watermelon, lime juice, and optional honey in a blender (or process the melon through a juicer, then stir in the lime juice and honey). Pour the mixture through a fine sieve into a bowl, pressing the fibrous melon with the back of a spoon to extract the maximum amount of juice.
Carefully pour or spoon the juice into popsicle molds and freeze until solid. If using popsicle sticks, insert the sticks when the popsicles are partially frozen.
Watermelon and Blueberry Cheesecake
- 1 bottle cooking spray
- 1/3 cup graham cracker crumbs
- 24 ounces fat-free cream cheese, room temperature
- 8 ounces low-fat cream cheese, room temperature
- 1 cup white sugar
- 3/4 cup Splenda
- 3/4 cup fat-free half & half
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon peel, fine grated
- 2 teaspoons vanilla extract
- 1 1/2 cups liquid egg substitute (equivalent of 6 eggs)
- 3 cups liquified watermelon
- 6 teaspoons cornstarch
- 6 tablespoons lemon juice
- 3 tablespoons sugar
- 3 tablespoons Splenda
- 1 – 1 1/2 teaspoons lemon extract
- 2 cups diced watermelon
- 3 cups blueberries
1. Preheat oven to 350 degrees.
2. Spray the bottom and sides of a 9″ diameter springform pan. Sprinkle graham crumbs in pan and tilt pan to spread evenly over bottom and sides, leaving extra crumbs on bottom.
3. Beat cream cheese, sugar, and Splenda with an electric beater until creamy and well-blended. Slowly add half & half, lemon juice, lemon peel, and vanilla and continue to beat. Add egg substitute until mixture is thoroughly blended and creamy. Pour into crumb-lined pan.
4. Place springform pan in large roasting pan. Pour enough water into roasting pan to come halfway up sides of springform pan (no higher or water will bubble into cheesecake during baking). Bake cheesecake until firm, slightly golden, and top is cracked, about 1 hour 25 minutes. Remove springform pan from water and refrigerate uncovered until cold, about 3 hours or overnight.
5. To prepare watermelon-blueberry sauce: Place liquified watermelon, cornstarch, lemon juice, sugar, and Splenda in a blender and whip until smooth. Pour into a small saucepan over medium-high heat and bring to gentle boil (topping should begin to thicken). Remove from heat and place in refrigerator to cool. Just before serving, add lemon extract, diced watermelon, and blueberries and stir to thoroughly blend.
6. To serve: Run knife around sides of cheesecake and remove springform pan sides. Top each slice with a generous helping of the watermelon-blueberry sauce.
Watermelon Fire and Ice Salsa
- 3 cups chopped watermelon
- 1/2 cup chopped green bell pepper
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped green onions
- 1 tablespoon chopped jalapeno pepper
- 1/2 teaspoon garlic salt
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.
Three Melon Smoothie
Original recipe makes 4 cups
- 2 cups seedless watermelon, cubed
- 1 cup honeydew melon, cubed
- 1 cup cantaloupe melon, cubed
- 1/2 cup ice cubes
- 1/2 cup lemon-lime soda pop
Place the watermelon, honeydew, cantaloupe, and ice in a blender. Pour in the lemon-lime soda and puree until smooth.