This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
It is believed that Watermelon Rind (White portion between the top Skin and juicy Pink flesh) has medicinal benefits in boosting and regulating the blood flow. Similarly it is indicated that it helps in trapping the free radicals in the body whereby the toxins are removed. There are a few recipes with this rind and one such recipe is Watermelon Rind Marmalade
- Watermelon Rind Pieces – 260gms (1 1/2Cups)
- Sugar – 125gms (1/2Cup)
Peel watermelon and cut into wedges. Remove the pink portion of the fruit and cut into pieces and enjoy it as it is.
Cut the white portion (rind) of the fruit into pieces. Blend the rind pieces to a smooth pulp. To remove chunks pass the pulp through a large holed sieve and grind the residue in the sieve once again to get smooth pulp.
Heat a non stick pan and add watermelon pulp and sugar and cook stirring till it thickens. The mixture splutters and makes the space a mess, hence cover the pan partially with lid and cook stirring in between till it thickens. By the time the marmalade is done it changes color to olive green. Remove the marmalade from pan and cool completely. If there are any chunks appearing in the marmalade, blend it to get smooth texture. Use this watermelon rind marmalade to make ice creams to give body to flavored ice creams. As the rind is bland in taste it mixes well with any flavor easily.
Points To Observe:
When we bring watermelon we usually eat the pink portion discarding the thick white portion of the fruit.
The juicy pink pulp of watermelon is so tasty with a unique sweet taste and quenches thirst immediately.
The white portion of the watermelon can also be used. Make marmalade and add it to non fruit based ice creams to give body.
The color of the marmalade appears light olive green but when mixed with other ice cream ingredients it just blends well without changing color. For example watch the photo in choco chunks ice cream where I have used this marmalade---but the ice cream color did not change.
As the white portion of the watermelon is bland in taste it mixes well with milk and cream and essence (whatever we add) of ice cream mixture and gives body as any fruit marmalade would give in a fruit ice cream.
Any fruit or vegetable contains more vitamins just below the skin. Do not throw away that portion ---- use it innovatively and get benefit of that fruit fully.
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