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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.

Mark Scarbrough
Recipe by Cooking Light August 2005

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Jan Smith

Recipe Summary

Yield:
3 1/2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well.

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  • 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.

Nutrition Facts

42 calories; calories from fat 6%; fat 0.3g; saturated fat 0g; mono fat 0.1g; poly fat 0.1g; protein 0.4g; carbohydrates 10.4g; fiber 0.2g; cholesterol 0mg; iron 0.3mg; sodium 43mg; calcium 5mg.
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