Candied watermelon crust

1 serving


watermelon pulp and stiff green outer peel are removed. then the crust is cooked in water for 5 - 10 minutes, while it should not boil and become soft. after cooking crust is lowered into hot sugar syrup and allowed to stand for 8 - 12 hours, then it is boiled in 3 - 4 reception with upholstery till vitreous crust is obtained. Candied fruits are extracted from syrup and put into a colander for syrup drainage, laid out on a net in a warm dry place for final drying. the fruit extracted from the syrup can also be immersed in granulated sugar, freed from excess sugar and dried on a sieve. large-sized fruits and crusts are cut into pieces of various sizes and shapes before saccharification.