Candied Watermelon Rind

READY IN: 7hrs
Recipe by YummySmellsca

Who knew the often tossed rind of your favourite Summer fruit could make delectable candy to enjoy all year 'round? Exotic spice flavour from cardamom and Szechuan peppercorns make these a truly unique sweet treat - perfect to eat out of the jar or use in baking like candied ginger! Adapted from NI includes all the syrup, although you won't eat it all.

Top Tweak by Leena D.

I made it following the recipe, just sundried them for 2 days as its very hot & sunny in Dubai. Turned out great, can't wait to make my next batch.

Ingredients Nutrition


  1. Place watermelon rind in a deep pot and add the sugar.
  2. Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
  3. In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
  4. Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
  5. Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
  6. While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you’re keeping it in the fridge, skip this part!).

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