Watermelon and Yogurt Gelées with Pickled Watermelon Rind


Small watermelon [mine was about 5 ½ pounds]
1 cup water
2 cups sugar
2 cups rice wine vinegar
8 tsp kosher salt
1 star anise
2 cinnamon sticks
½ tsp ground ginger
1” nob fresh ginger

  1. Once you’ve cut up your melon, remove the rind and peel all the dark green off. Cut down most of any remaining pink flesh, being sure to leave a bit as this adds an attractive contrast for your finished pickles. Cut rind into any size you desire, just make sure they are a uniform pieces.
  2. Combine all ingredients in a saucepan and bring to a boil. Add rind and return to a boil. Reduce heat and simmer for 5 minutes. Cool and place in fridge for storage. Pickles will be ready the next day. They should last as-is in the fridge for several weeks, process for longer storage.

Watermelon gelée

8 Tbsp watermelon juice
3 Tbsp powdered gelatin [approx. 4 packets, but empty contents into a dish and measure out with spoons]
2 ½ cups watermelon juice
½ c sugar
1 Tbsp ground ginger

  1. De-seed melon as needed. Place all flesh in blender and process until smooth. Strain. This should yield about 26 fl oz of juice [3 ¼ cups]. Set aside. This step could be done the day before.