26 A feast of flavour Watermelon Method l Thinly peel the green part of the rind and remove the red flesh completely leaving only the white part. l Cut in square or diamond shaped pieces. l Dissolve picking lime in a bowl with enough water to cover the peels, immerse and leave them for 4-5 hours. l Rinse well and boil for about 10 minutes. Change the water and continue to boil until fully cooked. l Immerse peels in cold water with lemon juice (lemonade) and leave for two hours to become crunchy. l Strain and place them in a pot, sprinkle with sugar and pour water to release their juice. l Leave them for 3-4 hours until sugar is dissolved. l Boil the preserve for about 10 minutes and leave until the next day. l Boil the preserve with geranium leaves until it sets. l Towards the end of boiling, add the lemon juice and boil for one or two minutes more. l Fill the jars, close and turn them upside down to remove the air from inside the jars and seal. Ingredients 1 kg thick watermelon skin 2 kg sugar 2 glasses of water ½ glass pickling lime 50 ml of lemon juice (for lemonade) Vanilla or geranium leaves 2 tbsps of lemon juice
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