Name: Candied Watermelon Rinds
Prep time: 12 h
Cook time: 3 h
Total time: 16 h
Yield: 3
Ingredients: 6 cups watermelon rind, cut into 2-inch strips and trimmed of the green skin (a little pink is okay); 6 cups water; 1 ½ tablespoons salt; 4 cups granulated sugar; 1 lemon, juiced; 1 lemon, zested

Candied Watermelon Rinds

Watermelon is a quintessential summer fruit, but what about the leftover rinds? Don’t throw them away! Candied watermelon rind is a delicious and unexpected treat that’s surprisingly easy to make.

This recipe transforms watermelon rind into a chewy, sweet candy using a simple sugar syrup. The addition of lemon juice and zest adds a touch of brightness, while a hint of salt enhances the watermelon flavor.

Candied watermelon rind is a great way to reduce food waste and enjoy the full potential of this refreshing fruit. It’s perfect for a sweet snack on its own, dipped in chocolate for a decadent treat, or chopped and added to trail mix or homemade granola for an extra burst of flavor.

So next time you enjoy watermelon, keep those rinds and give this recipe a try! With minimal ingredients and a little patience, you’ll be surprised at how delicious candied watermelon rind can be.

Questions I get asked about this recipe:

Can I cut the rind into smaller pieces?
Yes, you can definitely cut the rind into smaller pieces than 2 inches. Bite-sized pieces will take less time to cook and dry.

How long does the candied rind last?
Stored in an airtight container at room temperature, candied watermelon rind should last for up to a week.

Is there a way to speed up the drying process?
While the low oven temperature helps prevent burning, some people might ask if there’s a faster way. You can try dehydrating the rind after simmering it in the syrup. However, this method may result in a chewier texture.

The rind isn’t translucent after simmering. What should I do?
Simmering time can vary depending on the thickness of your rind. If it’s not translucent after an hour, continue simmering for another 15-minute intervals until it reaches the desired texture.

Besides snacking, how else can I use the candied rind?
Candied watermelon rind is a versatile ingredient! You can chop it up and add it to muffins, cookies, or trail mix. It also makes a lovely addition to yogurt parfaits or ice cream sundaes for a sweet and refreshing crunch.

What you need to make Candied Watermelon Rinds:

6 cups watermelon rind, cut into strips and trimmed of the most of the green skin (a little is OK)

6 cups water

1 ½ tablespoons salt

4 cups granulated sugar

1 lemon, juiced

1 lemon, zested

How to make it:

Prepare the rind: In a large bowl, combine the watermelon rind, water, and salt. Stir well to ensure everything is submerged. Cover the bowl and refrigerate for at least 8 hours, or overnight.

Simmer the rind: Drain the watermelon rind and rinse thoroughly with cold water. In a large saucepan, cover the rind with fresh cold water and bring to a boil over medium heat. Reduce heat and simmer for 1 hour, or until the rind becomes translucent. Drain the rind again and set aside.

Make the syrup: In the same saucepan, combine the sugar, lemon juice, and lemon zest. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Reduce heat and simmer for 10 minutes, allowing the syrup to thicken slightly.

Candied rind: Add the watermelon rind back to the saucepan with the syrup. Gently stir to coat the rind evenly. Simmer for another 20 minutes, or until the rind becomes translucent and the syrup thickens further.

Drying: Preheat your oven to the lowest setting (around 175°F or 80°C). Line a baking sheet with parchment paper. Spread the candied watermelon rind in a single layer on the prepared baking sheet. Bake for 2-3 hours, flipping the rind occasionally, until the rind becomes chewy and the syrup dries slightly.

Cooling and storing: Once dry, transfer the candied watermelon rind to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week. Enjoy the candied rind on its own, dipped in chocolate, or chopped and added to desserts!

Tips:

For a fun twist, add a sprinkle of cinnamon or ginger to the syrup while simmering the rind.

If your oven doesn’t have a very low setting, you can leave the oven door slightly ajar while drying the rind.

Let the candied rind cool completely before storing to prevent moisture build-up.

Latest Reviews:

Summer Sweetness with a Twist – This recipe is a fantastic way to avoid watermelon rind waste! I was a little worried the candied rind wouldn’t taste like watermelon, but the hint of lemon zest really brightens it up. It’s like a gummy candy with a summery twist. My kids gobbled them up plain, but I love chopping them and adding them to my morning yogurt with granola. Definitely will be making this again! Sara M.

Patience is Key – The recipe itself is easy to follow, but the drying time took way longer than expected! My oven only goes down to 200°F,so maybe that’s why. The candied rind turned out a little chewier than I like, but the flavor is good. Next time, I might try dehydrating them to see if that cuts down on the drying time. Mike L.

A Fun Experiment – This was a fun weekend project! It’s definitely not a quick recipe, but it’s satisfying to see the transformation of the rind. I added a sprinkle of cinnamon to the syrup while simmering, and it gave the candied rind a nice warm flavor. They’re a bit too sweet for me to eat plain, but dipped in dark chocolate, they’re divine! I’ll probably make them again but cut the rind into smaller pieces for faster cooking. Jessica H.

Printable Recipe:

Yield: 3 cups