TOP 5 unusual recipes from watermelon peels. Features of cooking jam, candied fruit, compote, marmalade and pickled watermelon peels. Video recipes.
Have you bought a juicy and aromatic watermelon? Sliced it for households who ate it with pleasure? Don't rush to throw the crusts into the trash can. From such, at first glance, leftovers, you will get real tasty delicacies. This review offers a variety of interesting recipes for the disposal of watermelon peels in the form of sweet treats. After all, they are a whole storehouse of useful vitamins and minerals that help the body cope with various diseases.
They are represented by watermelon peels, a relatively thick cover layer of melons and gourds. The composition of plant materials includes a large number of trace elements (calcium, magnesium, sodium, potassium, phosphorus) and vitamins (A, C, group B, PP, beta-carotene). They contain a high percentage of amino acids, chlorophyll and easily digestible fiber. As well as fibers that are involved in the normalization of the gastric and intestinal tract. At the same time, there is an insignificant amount of sugar and water in the crusts. There are many recipes for making watermelon peels, so this review offers the most popular and interesting options for them.
How to prepare watermelon rinds for cooking
- Rinse the watermelon thoroughly under cold running water with a toothbrush and liquid soap. Then rinse off the soapy water well.
- Cut the berry into convenient pieces in the usual way, from which cut off the green rinds.
- If you don't cook them right away, put the crusts in a plastic container and store in the refrigerator for several days.
- Before using, with a knife or a special vegetable peeler, cut off the dense green skin so that only the white part remains. It is from her that all the delicacies are prepared.
- The slicing of the crusts can be varied, depending on the recipe. For example, small straws are suitable for confiture, larger pieces for jam, candied fruit and marmalade - medium-sized cubes.
Watermelon Peel Jam
Watermelon peels boiled in syrup are somewhat reminiscent of candied fruits: elastic, amber-transparent, with a light honey taste and citrus aroma. Due to their infusion in hot syrup, the crusts are saturated with sugar and keep their shape perfectly. Before cooking watermelon rinds, it will not be superfluous to find out some of the secrets of their preparation.
- For cooking jam from watermelon peels, additional ingredients are used that will add aroma and taste to the workpiece. It can be oranges, lemons, tangerines, limes, cinnamon, ginger, vanillin, cloves and other additives that have a bright specific taste and make the jam piquant and spicy.
- You can taste the jam made from watermelon peels just a few days after seaming.
- They use a delicacy with buns, pancakes, cheesecakes, cheese cakes, loaf … Also, marmalade watermelon cubes are used as a filling when baking pies, rolls, pies, buns, puffs …
- Calculate the amount of sugar at your discretion. If you like a very sweet jam, you can add more sugar. But the most optimal proportion: 1 kg of watermelon peels and 1 kg of sugar.
- The most delicious jam is obtained from late ripe watermelons with a thick skin. Early varieties are high in nitrates and may not be sweet enough.
- Baking soda jam will turn out to be crispy watermelon pieces, and without it, the delicacy will be soft. The addition of soda to the recipe depends on the desired result you want to get.
- When adding soda, the crusts are pre-soaked in a soda solution, after which they are washed with running water.
- Caloric content per 100 g - 489 kcal.
- Servings - 1, 3 kg
- Cooking time - 24 hours
Ingredients:
- Watermelon peels - 1 kg
- Lemon zest - from one fruit
- Water - 500 ml
- Sugar - 1.5 kg
Making watermelon rind jam:
- Peel the watermelon rind from the top green skin and separate the flesh from the white rind.
- Cut the white crust into pieces of 2-3 cm, cover with hot water and cook for 10 minutes. Then fold the crusts on a sieve and refrigerate.
- Pour sugar with water, stir and bring to a boil.
- Wash the lemon, dry it, grate the zest on a medium grater and add to the saucepan after dissolving the sugar.
- Transfer the watermelon pieces to the sweet syrup and cook for half an hour. Then remove from heat and leave in syrup for 3 hours. Then repeat the same operation: boil for half an hour, leave in syrup for 3 hours and boil again.
- For the third time, put the jam on low heat and cook until tender and transparent.
- Pour the prepared hot jam into jars, immediately after cooking. It is convenient to do this with a scoop, first picking up watermelon pieces, which then pour in syrup.
- Close the jars with clean, sterilized tin lids and turn them upside down.
- Cover the workpiece with a warm blanket and leave to cool slowly. This will help the preform to be stored longer.
- It is not necessary to store the jam in the cold, because it is perfectly stored in the conditions of the apartment.
Candied watermelon peels
At home, candied peels from watermelon peels are not only tasty, but also a healthy delicacy that can fully replace sweets for tea or a cup of aromatic coffee. Therefore, the recipe is suitable for a real sweet tooth who wants to consume natural products. The process of their preparation is simple, but lengthy. Since it is necessary that the crusts are completely saturated with sugar syrup, while remaining whole and slightly crispy. Then it takes time to stand for drying.
Ready dried sweet watermelon crusts - candied fruits, sprinkle with powdered sugar or sugar. The treat is stored in a clean dish under a lid or in a paper bag in a dry place. With the addition of candied fruits, you can make sweet pies, muffins, rolls, cakes and other pastries.
Ingredients:
- Watermelon peels - 1 kg
- Sugar - 1, 2 kg
- Water - 750 ml
- Powdered sugar - 4 tablespoons for sprinkling
Cooking candied peels from watermelon peels:
- Cut off the outer green rind from the watermelon peels and rinse them well under running water.
- Cut the white pulp into small cubes or strips and place in a cooking pot.
- Pour cold water over them, bring to a boil and cook for 10 minutes, periodically skimming off the foam. Then fold the rind over a sieve to allow the liquid to drain.
- In the meantime, prepare the syrup. Pour sugar into a saucepan, add water, stir and bring to a boil.
- Put the crusts in the sugar syrup, stir and leave to cool completely for about 8-12 hours.
- Put the crusts on fire, bring to a boil and simmer for 15 minutes.
- Turn off heat and let stand until completely cooled. Then repeat the process with boiling (15 minutes) and then standing.
- Turn the finished sweet crusts into a colander to drain the syrup. Then sprinkle them with powdered sugar and stir lightly to avoid crushing.
- Line the wire rack with parchment paper and spread out the candied fruits so that they do not touch each other.
- Leave the candied peels from the watermelon peels until completely dry at room temperature for 2-3 days, or send them to a heated oven up to 50 degrees for 3-4 hours with the door ajar.
Watermelon peel compote
Try new or interesting flavor combinations and cook the watermelon rind compote. The drink is tasty and interesting. If you are looking for unusual recipes, then you will definitely like this compote. It can be cooked only from watermelon rinds or supplemented with any fruits and berries. The only thing that is important is to take watermelon rinds for the recipe so that a little watermelon pulp remains on them.
Ingredients:
- Watermelon peels - 100 g
- Water - 1 l
- Lemon - 0.3 pcs.
- Sugar - 5 tablespoons
Making compote from watermelon peels:
- Peel the watermelon rind from the hard green skin and cut into thin strips.
- Pour water into a saucepan and add the crusts to it.
- Wash the lemon, dry it, cut into thin circles and send to the saucepan.
- Bring food to a boil, reduce heat to low and cook covered for 5-6 minutes.
- Then pour sugar into the compote from the peels of the watermelon, stir until it is completely dissolved and remove the pan from the heat.
- Leave the drink under the lid to infuse and cool.
Pickled watermelon peels
An excellent recipe for harvesting watermelon peels for the winter is to marinate them. They are tender and fragrant. Pickled watermelon peels have an original piquant taste, somewhat reminiscent of pickled cucumbers. Therefore, they can be served not only as an independent snack. Sweet and salty pieces go well with fried and baked meat. You can make any spicy salad and appetizer with them. They go well with hamburger and sausages. And if you want to give your watermelon rinds a special flavor, use apple cider vinegar.
Ingredients:
- Watermelon peels - 1 kg
- Water - 1 l
- Table vinegar 9% - 100 ml
- Garlic - 2 cloves
- Dry mustard seeds - 1 tsp
- Bay leaf - 2 pcs.
- Black peppercorns - 6 pcs.
- Sugar - 2, 5 tablespoons
- Salt - 2 tablespoons
Cooking pickled watermelon rinds:
- Peel the watermelon rind from the green skin and cut into thin cubes.
- Place them in a saucepan of cold water, add a little salt and simmer until tender, about 15 minutes.
- For the marinade, add salt, sugar, mustard seeds, black peppercorns, bay leaves, vinegar, peeled and chopped garlic cloves to the water.
- Boil the products and put the prepared crusts in the marinade.
- Continue to cook until translucent for about 7 minutes and refrigerate.
- Arrange the crusts in clean, sterile jars, fill with marinade, cover with a tin lid, wrap with a warm blanket and, after cooling slowly, store in a cool place.
Watermelon peel marmalade
Watermelon rinds are not only jam, candied fruit, compote and pickled appetizer. They can be used to make an equally excellent dessert for tea - marmalade. The recipe is very pleasant and economical, because for the preparation of natural sweetness, what is usually thrown away is used - watermelon peels, which are the main ingredient. It will take a long time to tinker with this marmalade, but not in terms of labor costs, but insisting in syrup. But the result will be really tasty treat.
Since watermelon rinds absorb all the aromas like a sponge, at the end of cooking, you can add orange or lemon zest, vanilla sugar, ginger, cardamom, cinnamon and other flavors to the syrup. Then the taste of marmalade will be more intense and interesting. Such marmalade is served as an independent dessert or used for any baking as a filling.
Ingredients:
- Watermelon peels - 1 kg
- Sugar - 1 kg
- Water - 1 l
- Soda - 1 tsp
- Lemon - 0.5 pcs.
Making marmalade from watermelon peels:
- Peel the crusts from the green peel, fill them with water and add baking soda. Leave them to stand for 3-4 hours at room temperature.
- After this time, drain the water and rinse the crusts with water.
- Add half the amount of sugar from the recipe to this water, mix and lower the crusts. Top up with water if necessary so that the crusts are completely covered.
- Put the pot on fire, bring to a boil and simmer for 20 minutes.
- Remove the pan from the stove and let the crusts sit in the syrup for 5-6 hours.
- Carry out the "boil-cool" procedure a total of 3 times.
- Add the other half of the sugar 3 times and pour in the freshly squeezed lemon juice.
- Place the pot on the stove again and simmer for 20 minutes.
- Throw the finished watermelon rinds on a sieve to drain the syrup and place them on a wire rack or baking sheet lined with parchment paper.
- Leave them to dry at room temperature until dry, then roll in sugar.
Video recipes:
Fragrant jam made from watermelon peels
Candied watermelon peels
Fruit jelly made from watermelon peels
