Watermelon Rind Relish
Jan Smith
For this recipe, you'll need the rind of a five-pound melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor. Serve the relish with ham or fish, or stir a little into steamed carrots.
Yield: 3 1/2 cups (serving size: 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 42
- Calories from fat: 6%
- Fat: 0.3g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 0.4g
- Carbohydrate: 10.4g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 43mg
- Calcium: 5mg
Ingredients
- 3 quarts water
- 6 cups shredded watermelon rind
- 1 cup sugar
- 1 cup cider vinegar
- 1 1/2 tablespoons dry mustard
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon celery seeds
Preparation
- Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well.
- Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently. Cool; pour relish into airtight containers.
- Note: Refrigerate Watermelon Rind Relish in airtight containers up to two months.
Watermelon Rind Relish Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Canning/Preserving, Gifts, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Autumn, Summer
- PUBLICATION: Cooking Light
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