This Candied Watermelon Rinds recipe comes together in about 90 minutes and is completely hands-off once you let them soak overnight! It’s perfect for busy weeknight meals or as a sweet treat to enjoy at any time, and I promise, your family will love it!
Ingredient Breakdown
Before diving into the cooking process, let’s familiarize ourselves with what you’ll need to whip up this sweet treat! Here’s a quick breakdown of the ingredients, plus a few notes on substitutions and variations:
- 6 cups watermelon rind: Cut into 2-inch strips with minimal green skin. A bit of pink is totally acceptable! Feel free to use any leftover rinds from a summer cookout!
- 6 cups water: This is just what you’ll need to soak the rinds.
- 1 ½ tablespoons salt: This helps to draw out moisture and prepare the rind for candying.
- 4 cups granulated sugar: Because what’s candy without sugar? You can even substitute with coconut sugar for a unique flavor.
- 1 lemon, juiced: Fresh lemon juice adds brightness to the syrup.
- 1 lemon, zested: The zest brings an incredible depth and adds floral notes that balance the sweetness.
Let’s Get Cooking!
Now that we’ve got our ingredients, let’s jump into the step-by-step process to create these amazing Candied Watermelon Rinds!
Soak the Rinds (8 hours)
Start by placing the watermelon rind strips in a large bowl or container and covering them with 6 cups of water. Add 1 ½ tablespoons of salt and stir well. Cover this and let it soak for at least 8 hours, trust me, this step is crucial, as it helps the rinds tenderize and absorb flavor!Drain and Rinse (5 minutes)
Once the rinds have soaked overnight (or given them a good 8-hour bath), drain, rinse them under cold water to remove excess salt, and set them aside.Boil the Rind (1 hour)
In a large pot, add the soaked rind and enough fresh water to cover it. Bring to a boil! Once boiling, reduce heat and simmer until the rind is opaque and slightly translucent, this should take about 1 hour.Prepare the Syrup (10 minutes)
While the rind is simmering, it’s time to make the syrup. In another pot, combine 4 cups of granulated sugar, the juice of 1 lemon, and the zest. Heat over medium-high heat, stirring occasionally until the mixture comes to a simmer and the sugar fully dissolves. The smell of the lemon will be absolutely divine!Add Rind to Syrup (20 minutes)
Once the rinds are ready and translucent, carefully add them to your syrup mixture. Simmer together for about 20 minutes, stirring occasionally. You’ll notice they become a beautiful, glossy hue!Bake the Candy (2-3 hours)
Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper. Spoon the rind onto the baking sheet in a single layer to allow for proper air circulation. Bake for 2 to 3 hours, or until they’re chewy but not crispy. Keep an eye on them towards the end, as you’ll want them to be delightful and tender!Cool and Store (10 minutes)
Once your Candied Watermelon Rinds are done baking, let them cool on a wire rack. Once cooled, store them in an airtight container. They should last for about a week, if you can resist eating them all right away!
Why This Recipe Works
Quick & Easy
These Candied Watermelon Rinds are definitely quick and easy! Once you’ve let them soak, most of the cooking is hands-off. With just a few steps, you’ll have a unique treat that takes little effort but yields big rewards.
Minimal Cleanup Required
Since most of the cooking happens in just a couple of pots and your oven, cleanup is a breeze! This makes it a perfect option for those busy weeknights when you don’t want to fuss over the dishes.
Kid-Friendly
Trust me, this recipe is a real crowd-pleaser and perfect for kids! The candy-like sweetness and refreshing citrus notes will have them asking for seconds! I mean, who wouldn’t want to snack on something sweet and slightly nostalgic?
Customizable
The best part about this recipe? It’s super customizable! You can switch up the citrus, from lime to orange, or even add spices like cinnamon or nutmeg for an exciting twist. This means you can easily adjust the recipe based on what you have on hand.
If you loved this Candied Watermelon Rinds recipe, be sure to check out my Candied Cranberries!
Serving Suggestions
Now that you’re excited about making these, let’s talk about how to enjoy them! Candied watermelon rinds can be served on their own as a delicious sweet snack or incorporated into other dishes. Here are some fun ideas:
- On a Charcuterie Board: Add color and sweetness to any cheese and meat platter. They pair beautifully with a range of cheeses!
- In Sweet Treats: Chop them up and stir them into cookie dough or use them as toppings for cupcakes.
- With Yogurt: Great blended into plain yogurt for a sweet breakfast or snack. Add some nuts for crunch!
- As Garnish: Slice into smaller pieces and use as a garnish for cocktails or mocktails, perfect for summer!
Storage and Reheating
Storage: Store your Candied Watermelon Rinds in an airtight container at room temperature. They should last for about a week, but let’s be honest, they probably won’t last that long!
Reheating: If you prefer them warm, just pop them in the microwave for 10-15 seconds, or enjoy them cold for that sweet, chewy treat!
Freezer Friendly: Yep! You can freeze them for up to 3 months. Just make sure they’re in an airtight container to avoid freezer burn. When ready to eat, thaw in the fridge overnight and enjoy!
FAQs
Can I use the watermelon flesh for this recipe?
Absolutely! The flesh can be enjoyed carved into chunks or used in smoothies, while the rinds make a delicious candy.
What else can I do with watermelon rinds?
Beyond candying, consider pickling them or making watermelon rind salsa. There’s so much potential!
Can I use this process for other fruits?
Definitely! The method can work for other fruits that you typically discard, such as apple cores or citrus peels.
This Candied Watermelon Rinds recipe is a fantastic way to utilize what you might usually toss away, plus it brings tons of flavor and joy into your kitchen!
Happy cooking, friends! And follow us on Pinterest for daily meal inspiration!
Candied Watermelon Rinds
Ingredients
Method
- Place the watermelon rind strips in a large bowl or container and cover with 6 cups of water. Add 1 ½ tablespoons of salt and stir well. Cover and let soak for at least 8 hours.
- After soaking, drain the rinds and rinse under cold water to remove excess salt. Set aside.
- In a large pot, add the soaked rinds and enough fresh water to cover. Bring to a boil, then reduce heat and simmer until the rinds are opaque and slightly translucent, about 1 hour.
- In another pot, combine 4 cups of granulated sugar, the juice and zest of 1 lemon. Heat over medium-high, stirring occasionally until the mixture simmers and the sugar dissolves.
- Once the rinds are translucent, carefully add them to the syrup mixture. Simmer together for about 20 minutes, stirring occasionally.
- Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper. Spoon the rinds onto the baking sheet in a single layer. Bake for 2 to 3 hours, until chewy but not crispy.
- Let the Candied Watermelon Rinds cool on a wire rack. Store in an airtight container.