A lovely recipe which means less waste which is brilliant..Thank you Ronit 🙂
While they are perfectly edible, watermelon rinds usually end up in the garbage. However, once the green layer is peeled, they can be used in numerous ways: they can be eaten fresh, as a crunchy snack, or added to salads; they can be cooked in stews and curries; they can also be pickled or cooked into tasty preserves, as in the recipe I have here.
While cooking, the rinds change their color from whitish-opaque to clear orange, and develop a delicate flavor and aroma, that will both surprise and please anyone who tries them.
Serve this wonderful treat with fresh scones, place on top of thick yogurt, sprinkled with nuts, or in any other way you prefer, and enjoy.
* Many recipes for watermelon rind preserves require placing the rinds overnight in salty brine. They also contain an even larger amount of sugar than what I have here. While…
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