WATERMELON RIND MURABBA
(Indian Fruit Preserve)
A jewel-like preserve where the rind becomes translucent and tender in aromatic sugar syrup. Traditionally served with chapati or as a sweet accompaniment to meals.
Makes: approximately 750ml
Ingredients:
- 500g watermelon rind (white part only, cut into 2cm cubes)
- 500g raw sugar
- 250ml water
- 6 green cardamom pods, lightly crushed
- 1 teaspoon fennel seeds
- Pinch of saffron (optional but traditional)
- 1 tablespoon rose water or 2-3 drops kewra water
- Juice of 1 lemon
Method:
- Prepare rind: Remove all green skin and pink flesh. Cut the white part into neat 2cm cubes. Prick each piece several times with a fork - this helps the syrup penetrate.
- Pre-treat: Blanch the cubes in boiling water for 3-4 minutes until just tender but still holding shape. Drain and plunge into cold water. Drain again thoroughly.
- Make syrup: Combine sugar and water in a heavy-based pot. Heat gently, stirring until sugar dissolves. Add cardamom and fennel seeds.
- Cook preserve: Bring syrup to a simmer. Add the watermelon rind cubes. Cook on low heat for 30-40 minutes, stirring occasionally, until the rind becomes translucent and the syrup thickens to coat the back of a spoon.
- Finish: Add saffron (if using), rose water, and lemon juice. Stir gently and cook for another 5 minutes.
- Jar: Pour hot into sterilised jars, ensuring the rind is covered with syrup. Seal immediately.
Notes:
- The rind should be translucent and tender but still hold its shape
- Keeps for months in the fridge once opened
- Serve small amounts as it's very sweet
- Can add a few peppercorns for complexity
- Some versions add a pinch of edible lime (calcium hydroxide) to keep the rind crisp - optional
