One of the newest additions is something called watermelon relish. It’s essentially diced watermelon, watermelon rind, lemon zest and cinnamon tossed together to make a fantastic topping for all sorts of spring and summer meals. Actually, you’d probably only put the relish on hot dogs and hamburgers. I can’t really think of too many other relish-topped dishes, but the recipe below suggests mincing up the relish for use as a salad topping or sandwich spread.
Out of curiosity, I whipped up a batch of the relish and put in on a hot dog. I wasn’t quite sure how the watermelon rind would taste in this recipe, but it actually turned out to be pretty good. If you’re nervous about it, too, feel free to substitute extra diced watermelon for the rind. Enjoy!
WATERMELON RELISH
INGREDIENTS
2 cups watermelon rind, dark-green skin removed and white part cut into 1/3-inch cubes
2 tablespoons and 2 teaspoons salt, divided
2 ½ cups water and ¾ cup water, divided
1 cup sugar
2 tablespoons lemon zest, finely grated
2 tablespoons lemon juice
1 pinch each cinnamon and cloves
2 cups diced watermelon
DIRECTIONS
Mix rind with 2 1/2 cups water and 2 tablespoons salt. Let stand covered at room temperature overnight. Drain and rinse well.
In medium saucepan, combine sugar with 3/4 cup water, 2 teaspoons salt, the lemon zest and juice, cinnamon and cloves. Bring to a boil over medium heat, add the rind and cook gently for about 40 minutes or until the rind is translucent and tender (do not boil hard as mixture could caramelize). When done, remove from heat and cool. Lastly, mix in the diced watermelon.
The watermelon relish will keep refrigerated for four days. Makes ¾ quart. Serving suggestion: Mince the finished relish for a salad topping or sandwich spread.