{"id":20210,"date":"2026-02-08T17:11:44","date_gmt":"2026-02-08T17:11:44","guid":{"rendered":"https:\/\/www.garden-tricks.top\/?p=20210"},"modified":"2026-02-08T17:11:44","modified_gmt":"2026-02-08T17:11:44","slug":"dont-throw-away-watermelon-rinds-the-part-everyone-throws-away-but-which-is-actually-worth-its-weight-in-gold-in-the-kitchen-%f0%9f%8d%89%f0%9f%92%a5","status":"publish","type":"post","link":"https:\/\/www.garden-tricks.top\/?p=20210","title":{"rendered":"DON&#8217;T THROW AWAY watermelon rinds: The part everyone throws away\u2026 but which is actually worth its weight in gold in the kitchen \ud83c\udf49\ud83d\udca5"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\" id=\"viewer-2sicy1575\"><strong>\ud83c\udf49 The secret is in the white part (and almost nobody knows it)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-3sthv1577\">The watermelon rind has two layers:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The outer green one (that one isn&#8217;t used)<\/li>\n\n\n\n<li>The inner white layer is firm, neutral, and perfect for absorbing flavors.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-3mmxs2378\">That white part, when properly prepared, becomes a soft, shiny and delicious candied fruit, very similar to the ones we usually buy ready-made\u2026 but much more natural and economical.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-1on541591\"><em>And yes: \ud83d\udc49 it can be done in a single day, without endless processes or waiting a week.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-g868x1595\"><strong>\ud83e\udde0 Why does this recipe work so well?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-30u2a1597\">Because it combines three key things:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sugar in the right proportion, according to the actual weight of the fruit<\/li>\n\n\n\n<li>Slow cooking, which transforms the texture without breaking it.<\/li>\n\n\n\n<li>Enough time for the peel to absorb flavor and become translucent<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-2urut1612\">There&#8217;s no magic involved. There&#8217;s just simple technique and minimal patience.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-5254v1614\"><strong>\ud83d\udcdd Basic ingredients (smart ratio)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-zihof1616\">The beauty of this recipe is that it adapts to what you have, not the other way around.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Watermelon rind (white part only)<\/li>\n\n\n\n<li>Sugar (always half the weight of the fruit)<\/li>\n\n\n\n<li>Water (just enough to cover)<\/li>\n\n\n\n<li>Vanilla essence<\/li>\n\n\n\n<li>Food coloring (optional)<\/li>\n\n\n\n<li>Extra sugar for coating<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-90o451639\">Practical example: If you have 750g of peel \u2192 use 375g of sugar. Simple, logical and no waste.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-9lrkz1641\"><strong>\ud83d\udd25 The process that changes everything<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cut the white part into strips or cubes<\/li>\n\n\n\n<li>Boil it with water and sugar, just until covered<\/li>\n\n\n\n<li>Cook over medium-low heat, without rushing<\/li>\n\n\n\n<li>You wait until the fruit becomes shiny and tender<\/li>\n\n\n\n<li>You can add fragrance, color if you want<\/li>\n\n\n\n<li>Coat it in sugar&#8230; and that&#8217;s it!<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-gxcjp1663\">The result: homemade candied fruit that no one would guess came from a watermelon.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-u8mnu1667\"><strong>\ud83c\udf82 What is this candied fruit used for?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-u45kr1669\">This is where the fun begins:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Homemade Roscones<\/li>\n\n\n\n<li>Artisan Panettone<\/li>\n\n\n\n<li>Decorative Cakes<\/li>\n\n\n\n<li>Filled Cookies<\/li>\n\n\n\n<li>Christmas sweet bread<\/li>\n\n\n\n<li>Even to snack on by itself, as a treat<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-2aiyu1690\">Many try it &#8220;just to see what it&#8217;s like&#8221;&#8230;and then never buy commercially produced candied fruit again<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-06r3p1694\"><strong>\ud83c\udf31 More than a recipe: another way of looking at cooking<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-tr7ed1696\">This idea isn&#8217;t just about cooking. It&#8217;s about learning to look at food in a different way.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-81kxk1702\">What was once waste is now the star. What seemed useless ends up decorating special desserts.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-d75wl1704\">And that small change in mindset&#8230;is noticeable in your wallet, in your creativity, and in the satisfaction of doing something different.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-r3u6n1706\"><strong>\u270d\ufe0f Credits<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"viewer-40vx61708\">This preparation is based on the recipe shared by Cocina con Sara, who has clearly and accessibly explained how to use watermelon rind and turn it into homemade candied fruit\u2014practical and delicious<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf49 The secret is in the white part (and almost nobody knows it) The watermelon rind has two layers: That white part, when properly prepared, becomes a soft, shiny and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":20211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-20210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips-and-tricks"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/20210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20210"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/20210\/revisions"}],"predecessor-version":[{"id":20212,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/20210\/revisions\/20212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/20211"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}