[an error occurred while processing this directive] Watermelon Relish - Steven and Chris
Watermelon Relish

Watermelon Relish


How many watermelon rinds do we all toss out each summer? With Theresa Albert's help, these rinds can be made into an amazing relish to add to any charcuterie board for your next dinner party. And don't miss the rest of Theresa's Don't Dump It! ideas here.

Watermelon Relish


2 cups (500 ml) watermelon rind, Remove the dark-green skin and cut the white part into 1/4-inch (0.6 cm) cubes
2 teaspoons (10 ml) salt
2 1/2 cups (625 ml) water
3/4 cup (185 ml) water
1/4 cup (625 ml) honey
2 tablespoons (25 ml) lemon zest, finely grated, about half a lemon
2 tablespoons (25 ml) lemon juice, about half a lemon
1/2 teaspoon (2.5 ml) cinnamon
1/8 teaspoon (0.5) cloves, optional


1. Mix rind with 2 1/2 cups (625 ml) water and 2 teaspoons (10 ml) salt. Let stand covered at room temperature overnight. Drain and rinse well.

2. In medium saucepan, combine honey with 3/4 cup (185 ml) water, the lemon zest and juice and cinnamon. If you have cloves, add these also.

3. Bring to a boil over medium heat, add the rind and cook gently for about 40 minutes or until the rind is translucent and tender (do not boil hard as the mixture could caramelize).

4. When done, remove from heat and cool. Keep refrigerated.


Also on CBC