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Watermelon peel preserved as a vegetable

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Ingredients for 1 servings:

  • 1 watermelon(s)
  • 1 liter vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

The inner shell of the watermelon is also edible and not waste

Cut out the light inner skin of the melon, including some of the red flesh. Remove the green outer skin with a vegetable peeler. Cut the inner skin into medium-sized cubes. Place in a saucepan and just cover with light vegetable stock. Simmer gently for about 15 minutes, until the cubes are almost cooked – roughly al dente. Divide into smaller jars (about 200 ml) and fill with stock to about 1 cm below the rim. Close with boiled lids and place in a saucepan. Cover with water and preserve for about 5 minutes from the start of cooking. Remove and allow to cool. Serve as a standalone vegetable side dish or mixed with other vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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