It shows up in old traditional recipes and newly innovated ... reminiscent of cucumber -- watermelon rind also acquires ...

The thick skin of pomelo is ideal for candied rind which turns out beautifully soft and luscious. First wash the fruit well, scrubbing at any patches of stubborn soil on the skin. Peeling a pomelo is ...

Don’t waste the watermelon rind – pickle it and add it to salads or fresh salsas, or serve alongside cooked meats for a piquant bite. Makes 1 big preserving jar.

For this recipe you will need a piping bag fitted with a 3mm nozzle, but if you don't have a nozzle you could use a piping bag or plastic food bag and snip the end off. Candied peel will keep well ...

Watermelon is usually served chilled for maximum refreshment. Serve simply in easy-to-eat wedges or remove the skin and cut into chunks for a salad. Hold the flesh over a bowl to catch the juice ...

In fact, depictions of watermelon have been found in an ancient Egyptian tomb dating back at least 4000 years ago. Here are some recipes to help you celebrate the wonderful and oh-so hydrating ...

Or add a spoonful of watermelon rind kimchi on top of your usual bibimbap ingredients to give everything a refreshing lift. 120 g (1 cup) chopped spring onion (scallion) 3 tbsp gochugaru (Korean ...

A sweet and spicy treat, candied ginger is used in a variety of desserts and can be made easily at home. 1. Place ginger and sugar in a pan over low heat, stirring continuously so it does not get ...

6 Cups watermelon (chopped and deseeded) 1 tbsp ginger-garlic paste 2 tbsp mint, chopped 1/2 tbsp chilli flakes (or to taste) Olive oil (to cook) Puree the watermelon and the mint in a blender until ...