The recipe for candied watermelon at home: marmalade, which is not found in the store

This delicacy looks like a transparent marmalade. To achieve this result, you should digest the crusts in sugar syrup for a long time. The process is time-consuming, and making sweets in a couple of hours is difficult. But the result will justify all efforts.

Beneficial features

Watermelon red pulp contains sugar, water, the antioxidant lycopene, a number of vitamins and chemical elements. However, the peel is no less saturated with useful substances than the flesh. In white crusts there is less water and sugar, more fiber, dietary fiber, amino acids. In terms of chemical composition, the crust is not inferior to pulp in the amount of vitamins and elements. The table shows the content of nutrients in the crust of watermelon.

Table - Useful composition of watermelon peel

From fresh watermelon rind make decoctions and infusions used in folk medicine. Freshly squeezed juice acts as a diuretic, helps with constipation and migraines. Masks from watermelon rind moisturize the skin, optimize the sebaceous glands, relieve swelling.

In the process of preparing candied fruits, most of the vitamins are digested, and caloric content increases due to saturation with sugar. On the other hand, the crust absorbs nitrates and heavy metals, which are harmful to health, and long processing helps to eliminate harmful substances. After cooking, plant fibers soften and are more easily absorbed by the body.

Cooking principles

Any recipe for making candied fruit from watermelon peels has a single algorithm consisting of five stages. Many housewives try to speed up the process and "jump" through the stages. Indeed, you can simply boil the peeled peels for about an hour, and then dry them in the oven. But the palatability of such a quick product is doubtful. To give tenderness and honey sweetness, go through all five stages.

1. Cleaning. The upper green part is removed using a peeler. It is enough to cut 2 mm. It is better to get rid of the pink part completely. Otherwise candied fruits will dry for a long time. Ideally, only a dense white part should remain.
2. Soaking. To get rid of possible nitrates and make candied fruits softer, it is recommended to keep the crust in water for several hours. You can also blanch pieces, placing them for five to ten minutes in boiling water, and then under an ice stream.
3. Cooking. The longest and most tedious stage. First, the syrup is cooked to the state of liquid honey, then watermelon sticks are placed there. You can do the opposite: pour chopped crusts with sugar and stand until juice forms. The crusts are boiled ten minutes after boiling. The procedure is repeated eight to ten times with an interval of eight hours - cooking can take a whole week, if you leave the crust to infuse overnight. The more the procedure is repeated, the less liquid remains. The result should be transparent pieces soaked in syrup with a yellowish tint.
4. Drying. The candied fruit sprinkled with sugar is laid out on a baking sheet with parchment paper and dried for one hour at a temperature of 60 ° C. Time and temperature can vary and set by culinary experts individually. The main thing is to catch the moment of readiness. Candied fruits should not stick, be soft, crunchy or too dry. Smooth, dry on the outside and resilient, viscous on the inside - the finished state of the dessert.
5. Storage. When candied fruit is completely cooled and hardened, they can be stored. The container must be clean and dry. It is advisable to take a jar with a hermetically sealed glass lid. Candied fruits can be stored for a year.

Candied watermelon peel recipes

Knowing the basics and rules, you can cook candied fruit from watermelon peels according to your individual taste. Spicy, mint, burning, multi-colored candied fruits are obtained by adding spices, herbs, juices. Candied fruit sprinkled with powdered sugar or coconut, doused with chocolate or maple syrup will replace the usual sweets. Dried watermelon pieces will complement any dessert: ice cream, pastries, jelly.

Ginger

Description. It is recommended to cook candied watermelon peel with spices that will add a rich aroma to the treat. The number and type of spices depends on taste preferences. To make sharp candied fruits, you can pour one or two tablespoons of ground chili. Experiment with flavors by adding vanilla, cardamom, cloves. Before sending candied fruit to dry, remove large seasonings.

What is necessary:

• peeled peel - 1.5 kg;
• sugar - 1 kg;
• lemon peel - a tablespoon;
• ground ginger - a teaspoon;
• citric acid - a teaspoon.

How to cook

1. Cut the crusts into small pieces, rinse well.
2. Pour sugar, leave to infuse for five to seven hours.
3. Bring to a boil and wait ten minutes.
4. Cool and boil four more times.
5. At the last boil, add spice, acid, zest.
6. Throw it in a colander, let the liquid drain.
7. Put on a baking sheet and dry at a temperature of 40-60 ° C.
8. Sprinkle with sugar and store.

Lemon

Description. Candied fruit from watermelon peels with lemon, soaked in a soda solution, are elastic, fragrant and bright. Instead of lemon, you can use lime.

What is necessary:

• watermelon peel - 3 kg;
• water - 3.5 l;
• soda - a tablespoon;
• sugar - 1 kg;
• lemon;
• powdered sugar.

How to cook

1. Dilute soda in three liters of water.
2. Lay out large pieces of the product in a soda solution.
3. Soak the day at room temperature.
4. Rinse thoroughly, fill with cold water and leave for half an hour.
5. Drain and cut into cubes.
6. Boil half a liter of water, pour 750 g of sugar and dissolve completely.
7. Add the zest and juice of half a lemon.
8. Place the watermelon slices in the syrup and cook for ten minutes over low heat.
9. Leave to infuse for about ten hours.
10. Repeat boiling and infusion twice so that the crusts become transparent and soft.
11. At the last boil, pour in two more tablespoons of lemon juice.
12. Fold in a colander and leave for an hour to glass the liquid.
13. Sprinkle the candied fruit with powdered sugar and put on a baking sheet covered with parchment paper.
14. Dry in the oven at 40 ° C for an hour.
15. Put it out, leave it in the room for a couple of days, and then put it away for storage.

Orange

Description. Candied watermelon peels with orange are bright orange with a pleasant aroma. So that the delicacy resembles marmalade, it is recommended to soak the pieces in water with slaked lime (a teaspoon per liter).

What is necessary:

• white watermelon skin - 1 kg;
• sugar - 700 g;
• an orange - two pieces.

How to cook

1. Squeeze the juice from the oranges, grate the zest.
2. Cut peeled crusts into cubes or cubes.
3. Soak in water for eight hours.
4. Rinse under a cold stream, dry.
5. Pour sugar, pour juice, zest.
6. Boil over low heat to dissolve the sugar grains.
7. Boil for five minutes, leave to cool overnight.
8. Repeat the cooking step until the liquid has completely evaporated.
9. Put on a baking sheet, place in a cold oven and leave for several days for natural drying.

In a slow cooker

Description. Kitchen appliances will help to make candied watermelon peels without long cooking at the stove. Soaking and drying takes most of the time.

What is necessary:

• white watermelon pulp - 1.5 kg;
• sugar - 2.5 kg;
• water - 1.5 l;
• citric acid - 5 g;
• powdered sugar.

How to cook

1. Cut the crusts, put in a glass or enamel dish.
2. Fill with water, put in the refrigerator and wait three to five days.
3. Change the water every six to eight hours.
4. Drain, rinse the crusts.
5. Put in a multicooker bowl, pour in the water so that the pieces are completely covered with liquid.
6. Set the program "Steaming" for 20 minutes.
7. Fold in a colander, wash the bowl.
8. Pour the slices back, add sugar, water.
9. Set the mode "Pilaf" and cook until the end of the program.
10. Take out future candied fruits and, sprinkling with powder, dry in the oven.
11. Put in storage.

In the dryer

Description. The fastest way to make candied fruit from watermelon peels is with a pickle and a fruit dryer. Kitchen appliances greatly simplify cooking and save time. If a marinator is used, then you can do without water.

What is necessary:

• watermelon peels - 1.5 kg;
• sugar - 500 ml;
• powdered sugar.

How to cook

1. Cut the crust into cubes, cutting off the green part.
2. Put in the pickle, sprinkle with sugar.
3. Run a few cycles in a row so that the pieces are well saturated.
4. Boil the candied fruit in syrup for 15-20 minutes until clear.
5. Throw it in a colander, let the liquid drain.
6. Cool and place on drier trays.
7. Dry at 40-60 ° C until tender.
8. If the candied fruits are soft enough, well, crunch and do not stick to your hands, remove from the dryer, roll in icing sugar and put into storage.

It is recommended to add syrup during cooking with mashed berries of sea buckthorn, blackcurrant, chopped mint leaves. Thanks to natural juice of saturated color, candied fruits turn out multi-colored. If you do not finish the recipe for candied watermelon at home to the end, you will get watermelon jam from the crusts. Simply boil the slices several times in syrup until transparent and pour into jars.

Reviews: "Comes together in an hour"

What kind of candied watermelon will be depends on how long you dried them. They can be dried to a crust, or you can leave them slightly moist like marmalade with a lemon slice. And I usually store them in a plastic bag or in a plastic bowl, which closes tightly with a lid. The main thing is that there is no moisture around and no air penetrates inside.

katyshaa, https://1000.menu/cooking/8845-tsukatj-iz-arbuznjx-korok

I love this thing! True, I cook for about 4-5 days in small pieces (by the way, without removing the peel), then I just dry it in the air (I have not tried it in the oven, I'm afraid that it will dry out))) but it’s good !! Everything that was done for 5 days, then dried, sprinkled with sugar. powdery, BLOCKS FOR ONE HOUR !!! Never managed to save ...

Bumbarashka http://www.good-cook.ru/kons/kons_075.shtml

You will need: watermelon peels-1 kg., Water-700 ml. and sugar-1, 200 kg. We begin to cook: Cut off the top dark green peel from the peels along the entire length of the peel with a thin layer. Then wash the peeled peels and cut them into pieces. Pour the crusts with cold water, bring to a boil and boil for 10 minutes. Then we throw the crusts into a colander so that the glass is liquid and prepare the syrup from water and sugar, only the syrup boils, add the crusts there and leave it to cool for 12 hours.Then put on fire and cook them 15 minutes from the moment of boiling and let them stand for 12 hours (we do this twice). Then we fold it back, already candied fruit in a colander, when the syrup completely drains, sprinkle a little sugar and arrange them so that they do not touch each other until they are completely dry. Long but tasty. Enjoy your meal.

Valeria, http://www.lynix.biz/forum/kak-delat-tsukaty-iz-arbuznykh-korok

Peel the watermelon peels, cut them, cook for 5 minutes, put them in a colander. Cook the syrup from two glasses of water and 0.5 kg of sugar (this is 1 kg of crusts). Pour crust in syrup and cook for 5 minutes, then leave for 12 hours. So you need to do 5-6 times. That is, you will cook and insist them for 3 days. Last time add lemon or vanilla, or cinnamon for flavor. You can store it in a jar with syrup, or you can dry candied fruits and sprinkle with powdered sugar.

Degaev, http://www.lynix.biz/forum/kak-delat-tsukaty-iz-arbuznykh-korok