Candied Watermelon Rind

This is a labour of love. From Monday until Friday!

Candied fruits are always taking a lot patience. They need a couple of days to get to the right consistency. The sugar syrup will get thicker and thicker and the pieces of fruit or in this case the rind of a watermelon will firm up.

Recipe:

330 g watermelon rind

330 g sugar, 360 ml water

1 lime zest and juice

Caster sugar

Peel the hard green wachsy top off. Cut the rind in 2 cm pieces. Bring water, sugar, lime juice and zest to a boil. 

Toss in the rind and boil for 8 min. Cool down. The next day- repeat the process. Take the rind out, cover and leave aside.  Reduce the liquid 40%.

The next day, remove the cover from rind, toss it back in the liquid and cook 3 min. Store in the pot.

Repeat.

The last day, reheat once more. Get the rind out on a baking paper, spread it out. Heat up the oven 75 C fan and dry the rind for 50 min to 1 hour. Cover with some caster sugar and let it dry.