Gastronomixs

Confitted watermelon peel

This recipe does not use the green peel, but the pink and white layer just underneath, which is not sweet. This technique is primarily interesting because it uses a part of the melon that is normally discarded and therefore this waste to taste component fits in perfectly with the concept of sustainable cooking. This recipe makes use of an age-old technique that can be found in the cookery books of the Amsterdam Home Economics School in 1900. This recipe calls for rice vinegar, but other types of vinegar work just as well. Vary as you please! 

Confitted watermelon peel

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

 

 

watermelon

3

dl

water

300

g

sugar

3

dl

rice vinegar

Preparation method

  • Peel a watermelon with a vegetable peeler so that you see the white part of the rind. Discard the green part, as there is no use for it.
  • Cut a layer of approx. 2cm from all around the watermelon. This is the white and pink part, which is what we need. The rest of the melon can be used in other recipes.
  • Bring the water, sugar and vinegar to the boil.
  • Cut neat little squares from the melon rind and add to the liquid.
  • Simmer until translucent. Allow to cool down in the liquid.
  • Cut into the desired shape before serving.

Serving suggestions

  • To add a sweet and sour note to starters and salads.
  • As part of an amuse-bouche, e.g. with tuna tartare and raw radishes.

Previous page