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Watermelon is one of the main summer delicacies that both children and adults like. Juicy and sweet pulp perfectly quenches thirst and has a lot of useful properties. But most people consider striped crusts to be waste and simply throw them away.
And this is a gross mistake, say the chefs. The thing is that from the peel of a watermelon, unsuitable for food in the “original” form, you can cook a very original and very appetizing delicacy – candied fruit. Translucent slices of light golden or greenish color will not only be very tasty, but also healthy – after all, most of the nutrients present in watermelon are concentrated in the rind.
Boiled in concentrated sugar syrup with the addition of natural juices and dried watermelon crusts, which previously seemed absolutely inedible to us, become fragrant, soft and sweet. Such candied fruits can hardly be found in the store, but you can cook them yourself without any problems if you have at least minimal culinary skills and free time.
Calorie and chemical composition
The energy value of the product is 209,15 kcal. The nutrient content is as follows: 2,5 g protein, 0 g fat, 51 g carbohydrates.
The chemical composition of candied fruits from watermelon peels differs from the composition of watermelon pulp in a higher content of amino acids and fiber. It is noteworthy that most of the nutrients are preserved in the delicacy even after heat treatment.
So, the vitamin composition of the product includes a complex of B vitamins, vitamin C and vitamin PP.
B vitamins are indispensable for normal metabolism and stabilization of the emotional state. They also increase the body’s resistance and improve the functioning of the gastrointestinal tract and the cardiovascular system.
Ascorbic acid (vitamin C) has protective and renovation functions and is an excellent antioxidant. Also, this vitamin promotes the absorption of iron and promotes rapid healing of wounds.
Vitamin PP is responsible for the overall balance of the body as a whole and each of its systems. In addition, it is effective in the treatment of depressive disorders and emotional overload.
Also, candied fruits from watermelon peels are saturated with magnesium, calcium, iron, organic acids and fructose.
Magnesium is one of the main participants in metabolic processes in the body. This macronutrient reduces the risk of heart disease, saves from migraines and depression, and evens out the emotional background. Calcium helps with allergies and inflammation and strengthens bones and teeth. Iron is necessary for the normal process of hematopoiesis and provides blood with hemoglobin, and tissues with oxygen. Fructose is a key element in protein, fat and carbohydrate metabolism.
Useful Properties
This delicacy is not only distinguished by wonderful taste, but also extremely beneficial for health. It can be used to prevent and alleviate the course of a number of diseases.
Such candied fruits help to eliminate metabolic disorders in the body, normalizing metabolism. In addition, they should be included in your diet for people suffering from diseases of the excretory system: urolithiasis, any diseases of the kidneys and bladder. Regular use of candied fruits from watermelon peels will help get rid of edema and solve the problem of water retention in the body. In addition, they have a slight choleretic effect.
These sweets are also useful for digestive disorders, since the natural dietary fibers included in their composition work like a real “scrub” for the intestines, binding and removing toxins and toxic substances. As a result, such unpleasant symptoms as flatulence, dysbacteriosis, and stool disorders disappear.
Harmful properties and contraindications
There are not very many contraindications to the presence of candied fruits from watermelon peels in the diet. First of all, they should not be used in case of individual intolerance and the presence of a food allergy to watermelon or fruits, the juice of which is used as an ingredient in the manufacture of this delicacy.
Also, given that candied watermelon peels have a diuretic effect, their frequent use is fraught with leaching of potassium from the body. Nutritionists recommend “neutralizing” this harmful property of candied watermelon by regularly consuming dried apricots, raisins and prunes, which are excellent sources of potassium.
With caution, people who are overweight should approach the use of this delicacy – its calorie content is quite high.
It is also impossible not to mention one important nuance. Many unscrupulous farmers, when growing watermelons, use nitrates and other substances designed to speed up the ripening of fruits, make them larger and visually attractive. Watermelon peels have the ability to accumulate all these harmful additives – and, therefore, if you come across a watermelon “stuffed” with chemicals, candied fruits made from its peel can cause serious damage to health. Therefore, the choice of raw materials for future delicacies should be approached as responsibly as possible. Use the peel of only those fruits for the preparation of candied fruits, the quality and safety of which you are absolutely sure.
Use in cooking
Most often, candied fruits from watermelon peels are used as an independent dessert. They can also be added to muesli, homemade cakes and fermented milk products. Another option is to make original homemade sweets by dipping ready-made candied fruits in melted chocolate or rolling in powdered sugar mixed with coconut flakes.
Recipes and storage
There are a lot of recipes for making homemade candied fruits from watermelon peels, so you should focus solely on your own taste preferences. Here are just a few of the most common ways to prepare this popular treat.
A simple recipe
For one kilogram of watermelon peels, you will need twice as much sugar and 400 ml of water. You can also use orange zest to add flavor to the dessert.
Rinse the crusts and carefully cut off the top green part – you only need the white core. Cut it into slices, cover with water and boil for ten minutes. After that, rinse the crusts with cold water and turn over in a colander.
Prepare sugar syrup – pour sugar into water and cook over low heat until the grains are completely dissolved. By this time, the water should have completely drained from your crusts. Pour them into syrup, add orange zest and boil for six minutes. After that, let them stand for ten hours. Repeat the boiling procedure five more times, each time at ten-hour intervals.
After boiling the candied fruits for the sixth time, turn them over again in a colander and wait until the syrup has completely drained. After that, put your candied fruits to dry on a baking sheet, previously covered with parchment. Sprinkle the finished treat with sugar.
Candied watermelon rinds with lime
For one kilogram of crusts, you will need 1,2 kg of sugar, two limes and 300 ml of water.
Prepare the crusts by trimming off the pink flesh and the green outer part. Cut them into slices and boil over medium heat for six minutes.
Prepare syrup by dissolving sugar in water and boiling for a couple of minutes. Don’t forget to skim off the foam. When the syrup is ready, pour the blanks for future candied fruits and lime zest into it.
When the candied fruits boil, boil them over low heat for five minutes. Turn off the heat and cool the future treat to room temperature. After that, bring to a boil again, boil for five minutes and cool again. In total, the procedure must be repeated ten times, and after the fifth round, pour the juice of two limes into the sugar syrup.
After completing the heat treatment, tip the candied fruits into a colander to make a stack of syrup, and lay them out to dry on a baking sheet covered with parchment.
Store ready-made candied fruits in a tightly closed glass container for no more than three months.