Tuesday, September 16, 2008

Alice Waters: Pickled Watermelon Rind


Pickled watermelon rind. A longstanding goal of mine. Achieved.

If you grew up reading Laura Ingalls Wilder you might understand how this concept wormed its way into my consciousness. Pickled watermelon rind appeared in every description of big farmhouse suppers, alongside the ham, fried chicken and gravy, biscuits, roasted venison, hot fried donuts, and dried apple pie with pitchers of fresh cream.

To make this preserve according to the recipe in Alice Waters' Fruit, you peel off the watermelon's green skin, pare away the pink flesh, and are left with the crunchy white layer in between. You cut this into small squares, soak in brine overnight, then cook in a sweet-tart syrup with some lemon rind and spices. Jar.

 It's quite lovely to look at, very tasty, and definitely exotic.
 

2 comments:

  1. My grandmother used to make pickled watermelon rind. She left the green part on. I can still feel how it felt as my teeth slid in to it, the sticky and the sweet and the sour. I don't have an urge to repeat the experience but it is a happy memory I hadn't thought of in some time. Thanks.

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