Around the world, watermelon rind is used to make preserves, which are delicious on toast, pancakes, or yogurt for breakfast, or as a condiment for spiced vegetables, meat, and fish.

Watermelon rind preserves are produced worldwide, from the sweet watermelon rind jam of South America to the slatko od lube nice preserve of Serbia.

In Ukraine, particularly in the Kherson region, which is renowned for its carbon-rich soil and prized fruits and vegetables, it is customary to use the entire watermelon, with the rind typically transformed into a delicious preserve by cubing it and soaking it in lime or vinegar, then boiling it with sugar syrup and aromatics.

My version is a combination of these distinct recipes, with the addition of lime for acidity and ginger for flavor depth. It works well as a condiment for spiced vegetables, chicken, pork, and oily fish. It’s also delicious on toast, pancakes, and yogurt for breakfast. In the majority of watermelon rind jam recipes, the tiger-striped green exterior is peeled off and discarded.

However, I prefer the additional texture that the skin provides, which lowers waste and preparation time while adding bulk. As with the majority of fruits, especially citrus, where the outside is not typically consumed, organic produce is recommended to avoid exposure to pesticides.

Watermelon rind jam
Leave the skin on when utilizing an organic watermelon; otherwise, peel and compost the green covering.

500g watermelon rind, ideally organic
400g sugar, ideally unrefined
1 tbsp grated unpeeled ginger

Wash and roughly cut the watermelon rind (with or without the skin, depending on if it is organic), then pulse blend into rough shards and add sugar, ginger, and lime to a saucepan. Bring to a boil, stirring to dissolve the sugar, then simmer for 45 minutes to an hour, until the liquid has evaporated, the mixture has become sticky and marmalade-like, and the rind has become transparent and extremely soft.