Candied watermelon peels

In the watermelon season, the rinds are often wasted - people simply do not know what to do with them and throw them away. It's a pity, because you can make a lot of dessert from the rinds of 1 watermelon in just an hour of cooking. The method is very simple - especially for those who usually do not cook or only prepare simple dishes. The principle is simple - the crusts are cut, insisted, boiled in sugar, dried in the oven and then simply in the air. Children are happy to join the process - they are very interested in how a sweet sweetness is obtained from inedible crusts.

Ingredients
Watermelon rind without green peel - 1 kg;
Sugar - 0.5 kg;
Powdered sugar for dusting - 1 tbsp. l.
Citric acid - 1 tsp;

Preparation
1. The watermelon rind on the outside is rough, it needs to be cut off, leaving a softer light green part. It MUST be cut off before cooking candied fruits.
2. Cut the peels of the watermelon into cubes 1.5-2 centimeters side.
3. Place in a container, pour 0.5 kg of granulated sugar evenly.
4. Leave for 12 hours at room temperature to extract juice.
5. Put the container with crusts on the fire and cook in its own juice for 15 minutes with regular stirring (10 minutes after boiling).
6. Remove from heat, cool, remove pieces from syrup.
7. Pour citric acid into the syrup, boil it for 15-20 minutes, then add the crusts and cook for another 25 minutes.
8. Remove from heat, cool and remove the crust from the syrup.
9. Put the crusts on a baking sheet covered with parchment, place in the oven for 1 hour at a temperature of 100 degrees.
10. Remove from the oven, put on plates for further drying for 2-3 days.
11. Sprinkle with icing sugar to prevent sticking. Store covered.

Additionally, you can soak the cubes in a soda solution for 1 hour to soften the candied fruit.

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Author / Editor - Lydia Ivanova
How much to cook / Tips / Candied watermelon peels