Folk remedies based on watermelon rinds - the benefits and harms of products. How to make candied watermelon rinds

Candied watermelon rinds, the simplest recipe with photos.

Do you like watermelons? After eating this huge green outside and red inside berry, crusts remain. And often we throw them away, without even thinking about the fact that they can be used to make very delicious dessert- candied watermelon. In addition to crusts, sugar and plain water, additional ingredients no need. Agree, it comes out very cheap, and the deliciousness is beyond words.

Candied watermelon are natural, environmentally friendly and very interesting treat. They are especially popular in the East, where the hot climate made it possible not only to grow sweet fruits, but also to dry them under the sun. Thus, a rich harvest could easily be stored for quite a long time. The recipe for making candied fruits has been known to mankind since ancient times. However, sweets have almost completely replaced them from store shelves. But can they store-bought sweets compare to candied fruit slices? Preparation of candied fruits watermelon rinds- a rather lengthy process. The point is that the crusts must be completely soaked sugar syrup and remain whole and slightly crispy. Despite this, it will not take very much time for active preparation. The result will be tasty, healthy and very budget dessert, which will delight both children and adults. I bring to your attention the simplest recipe for candied watermelon rinds with step by step photos, even a beginner in cooking can handle it.

Ingredients:

• Watermelon rinds – 1 kg;
• Granulated sugar – 1.2 kg.

How to make candied watermelon rinds.

1. To prepare candied fruits, you need to choose a watermelon with a thick rind. The width of the light green layer should be at least 1.5 cm. The rough striped peel should be cut off with a knife. You also need to remove the remaining pink pulp; the candied fruits should be slightly crispy.

2. Prepared watermelon rinds must be cut into bars or cubes of the same size. You should not make the pieces too small, as they will greatly decrease in size during the drying process.

3. The chopped peels should be poured into a large basin and filled with hot water.

4. They need to be cooked for 15 minutes from the moment they boil so that they release the water. Then place the hot slices in a colander and wait for the liquid to drain.

5. Meanwhile, prepare the syrup. To do this, pour into a large saucepan granulated sugar and pour 250 ml there drinking water. The syrup should be brought to a boil and cooked for 5 minutes until the sugar is completely dissolved. Then carefully place the watermelon rinds into it.

6. After boiling, they need to be cooked for 15 minutes and then removed from the heat. Candied fruits must be completely cooled and kept for at least 4-6 hours at room temperature(or you can leave it on the stove overnight). Then cooking and infusion should be repeated two more times. As a result, the watermelon rinds should partially absorb the syrup and become amber-transparent.

7.After this, they need to be placed in a colander. The syrup should drain.

8. Place the candied watermelon in a single layer on a tray or any clean, flat surface that can be easily moved. This is perhaps the longest stage of preparing candied fruits, since they need to be laid out carefully, at a short distance from each other, so that they do not stick together and dry evenly. It is very convenient to dry candied fruits from watermelon rinds on a baking tray lined with baking paper.

9. The candied pieces should be dried under the sun in hot, dry weather. Ideally, if the air temperature is above 35 degrees. Candied fruits should be turned twice a day so that they dry evenly. If the summer turns out to be rainy, then you can dry it at room temperature, although drying will take a little longer. When candied watermelon rinds stop sticking to your hands, drying is complete. You can transfer them to an airtight container and store them at room temperature for 5-6 months. Now you know how to make candied watermelon rind. The recipe is quite simple, but it requires attention from the housewife and about 15 minutes a day for several days. Bon appetit!

For many, the main value of watermelon is considered to be its tasty pulp, and the peel is often simply thrown away, without thinking that it can bring no less benefit to the body. Today, watermelon rinds are used not only in fresh, but also prepared for the winter as candied fruits, preserves, jam and various snacks for meat and fish dishes. They are also dried to obtain raw materials for cooking. medicinal decoctions and infusions. However, you need to purchase only high-quality watermelons and carefully familiarize yourself with the process of preparing the rinds, since it is in them that a certain amount of radioactive and toxic substances accumulates.

The benefits and harms of watermelon rinds

• Dietary fiber and organic acids;
• Lycopene and pectins;
• Saccharides;
• Vitamins A, C, E, PP and group B;
• Potassium, magnesium, calcium, sodium, phosphorus, silicon, zinc and iron.

At the same time, watermelon rinds contain fiber, chlorophyll and amino acids in a larger volume than the pulp.

If you are not sure of the quality of the watermelon, then to protect yourself from harmful substances, you should clean them and soak them for several hours in filtered cold water. During this time, toxic substances will pass into the water, but most beneficial substances will remain. After this, the raw materials can be used both in cooking and in for cosmetic purposes and treatment, and they will not cause harm to health. They can also be dried to be stored for the winter.

Options for using watermelon rinds

Watermelon rinds are used in cooking, cosmetology, and also in various recipes traditional medicine.

Making candied fruits from watermelon rinds

In order to prepare delicious and healthy candied fruits you will need:

• Watermelon rind - one and a half kilograms;
• Sugar - eight hundred grams;
• Water - half a liter (for syrup).

Cooking method:

1. You need to remove the green skin and remaining pulp from the watermelon rinds;
2. Cut the resulting raw materials into small cubes or strips, put them in a pan with boiling water and cook for about ten minutes;
3. After this, place the crusts in a colander and wait until the water drains from them;
4. At this time, you can start preparing the syrup by mixing clean water with sugar and starting to heat them;
5. When the syrup boils, put the prepared candied fruits into it, boil them for ten minutes, remove from the stove and let it brew for about twelve hours. Repeat the procedure four to six times until the crusts become transparent. If desired, during the last cooking you can add a small amount of lemon juice and vanillin to the syrup;
6. Place the finished crusts in a colander and wait until they cool and the excess syrup drains;
7. After this, sprinkle the candied fruits with sugar, spread on a baking sheet with foil and leave for several days to dry;
8. Keep finished product in glass jars.

Candied watermelon rinds are recommended to be included in the diet of people who suffer from renal colic, gout, hypertension, constipation and pancreatic diseases. They can be eaten as a separate product or added to cereals, cottage cheese and confectionery. People with diabetes and obesity should not abuse them.

How to make candied watermelon rinds (video)

Pickled watermelon rinds

Pickled watermelon rinds can be used in making variety of salads, vinaigrettes, soups, gravies and other dishes. They taste like canned cucumbers.

Ingredients:

• One large watermelon (rinds)
• Salt - one hundred grams;
• Sugar - four hundred grams;
• Apple cider vinegar - five hundred milliliters;
• Water - two hundred and fifty milliliters (for marinade);
• Ginger (fresh) grated - one tablespoon;
• Spices - to taste.

Marinating method:

1. Peel the watermelon rinds, cut into slices, place in a pan of boiling water, cook for ten minutes, then place in a colander;
2. Prepare a marinade from water and remaining ingredients;
3. Place the peels in the boiling marinade and cook until they become transparent;
4. Transfer the finished crusts to sterile jars, pour marinade and seal.

Watermelon rinds in cosmetology

Fresh watermelon rinds are widely used in home cosmetology. All useful substances, contained in their composition, have a rejuvenating effect on the skin, make it elastic, give a healthy color and relieve swelling. Face masks that include gruel watermelon peel, have a number of other properties:

• Moisturizing;
• Anti-inflammatory;
• Tonic;
• Regulating the activity of the sebaceous glands.

How to make a watermelon mask (video)

These masks are quite easy to prepare:

1. Watermelon rinds, peeled from green peel, should be crushed using a grater and warm olive or almond oil should be added to them (not large quantities). Apply the resulting mass to the skin of the face and neck for thirty minutes, then rinse with warm water, to which lemon juice has been added. This mask is good for oily skin;
2. Add thick gruel from peeled watermelon rinds, full fat sour cream and liquid honey. The proportions need to be selected so that the mass is quite thick. The mask lasts twenty minutes, and then it is removed warm water. It is great for both dry and normal skin types.

IN folk medicine There are a huge number of recipes using both fresh and dried watermelon rinds. Juice, decoction and infusion are made from them.

Juice from watermelon rinds

Juice from watermelon rinds is used to relieve swelling, inflammation of the genitourinary system, and is also drunk during weight loss. It will be useful for migraines, colds, depression and chronic fatigue. To prepare it, the purified raw materials must be crushed using a fine grater and squeezed. You can also use a juicer. Drink half a glass an hour before meals.

Healing decoction

To prepare the decoction you need one hundred grams of powder from dried peels pour half a liter of boiling water, let it brew for about thirty minutes under warm towel. After this, filter the composition and drink one hundred milliliters up to five times a day before meals for problems with kidneys, cardiovascular diseases, and rheumatism.

Infusion of watermelon rinds

The decoction is prepared at the rate of: one hundred grams of raw watermelon rinds or two tablespoons of dry powder. The raw materials need to be poured with half a liter of boiling water and allowed to stand in a water bath for twenty minutes. Then remove the broth from the heat, leave for thirty minutes, and then strain. Drink half a glass three times a day before meals. This composition will help relieve stomach pain, will help in the treatment of liver diseases, inflammation of the gallbladder and urinary tract, and is also recommended for obesity.

How and why to dry watermelon rinds

At the same time, in decoctions and infusions they combine well with some medicinal herbs, for example, with calendula, calamus root and yarrow.

The collected watermelon rinds should be cleared of pulp and green peel. Then they need to be cut into thin slices and placed on a baking sheet in the oven or special dryer, the temperature of which should be fifty degrees. After all the moisture comes out of the pieces, they become dry and brittle, they need to be cooled and packaged glass jars or paper bags.

You can also dry watermelon rinds by choosing a well-ventilated room for them (veranda, balcony) and covering them from direct sunlight. Dried crusts should be stored in a dark and dry place; you can first grind them into powder using a coffee grinder.

Watermelon rind jam: recipe (video)

Watermelon rinds have many medicinal properties. And when proper preparation, use and taking into account all contraindications cannot cause any harm to the body, and the healing effect of treatment with them will be significantly noticeable if you regularly take compositions from them for a month.

Watermelon is a favorite summer food for adults and children. At the same time, everyone knows that not only the pulp of a watermelon is edible, but also the rinds and even the seeds. What are the benefits for humans from eating watermelons and watermelon rinds, as well as what harm they can cause to the health of the body, find out from the article and video.

What does watermelon consist of and how is it used?

This melon plant is represented by a thousand varieties, differing in shape and size, color and pattern of the skin, its thickness, and the quality of the pulp and seeds.

This melon crop consists of 80% water, so it has a low calorie content - only 25-30 kcal. At the same time watermelon pulp is the source:

• organic acids;
• fiber and pectin;
• alkaline substances and lycopene;
• easily digestible carbohydrates;
• vitamins – A, PP, P, C, group B;
• minerals - iron, potassium, phosphorus, fluorine, zinc and others.

Watermelon is 80% water

All these useful substances, in addition to the pulp, are also contained in watermelon rinds, and some of them - fiber, amino acids and chlorophyll even in more. Therefore, it is recommended not to throw away the peels, but to use them for cooking. healing decoctions and infusions, culinary delights- jam, marmalade, candied fruits.

Watermelon pulp has also found application in cooking; drinks, syrups, jellies and other desserts, marshmallows, honey, salted and pickled preparations for the winter are prepared from it. Watermelon bread, dried or fried watermelon in batter, looks quite exotic.

Attention! In terms of the content of potassium salts in its composition, watermelon is ahead of oranges and bananas, and in terms of the content of lycopene, a bioactive substance that resists the formation of cancer cells, it is ahead of tomatoes. In terms of the amount of iron in its composition, watermelon is second only to spinach and lettuce.

In China, watermelon seeds are as popular as sunflower or pumpkin seeds in our country. And not in vain, since they have an anthelmintic effect and promote health vascular system, strengthening the heart. A quarter of watermelon seeds consist of fatty oils, which in some countries is used as food.

Attention! Oil obtained from watermelon seeds has properties similar to almond oil, and tastes like olive oil.

Watermelon seeds help strengthen the heart

What are the health benefits?

Watermelon is a product that has medicinal properties have pulp, peels, and seeds.

Official medicine recommends the use of watermelon as a natural diuretic that can cleanse the kidneys. Along with urine, watermelon removes toxins, sand, toxic substances and salt deposits. It is also useful for the liver, especially for those who suffer from hepatitis, cholecystitis, and diseases of the biliary tract.

Watermelon is a real antidepressant; the beta-carotene it contains allows you to cope with emotional and mental tension and stress. The use of this melon crop serves as a preventive measure:

The high iron content makes it possible to recommend watermelon as a means of combating anemia of varying degrees. Its use will be very useful for anyone who has undergone antibiotic treatment or undergone surgery under anesthesia. Folic acid contained in watermelon is useful for women planning pregnancy, as it creates conditions for normal development nervous and hematopoietic system in the fetus. Its use by nursing women increases lactation.

IN medicinal purposes Watermelon rinds are also used. For example, juice squeezed from watermelon rinds and consumed 100 ml on an empty stomach has a diuretic effect. Its use will be useful for inflammatory processes occurring in the genitourinary system and to combat overweight, swelling.

Watermelon juice has diuretic properties

In home cosmetology, watermelon rinds are used:

• for the preparation of lotions, the regular use of which has an effect on oily and combination skin moisturizing, anti-inflammatory and tonic effect;
• for masks that have a tonic effect on aging skin.

Watermelon seed oil has an antiphlogistic effect, accelerating the healing of burns and wounds. It is used for hair and nail care, as well as for the prevention of prostatitis and urethritis.

Harmful properties and contraindications

Basically, the harm from consuming watermelon and watermelon rinds is associated with their ability to accumulate nitrates and other harmful substances. When consuming them, diarrhea, allergic rashes, nausea, vomiting, and stomach pain may occur. Nitrates entering human body can be converted into nitrites, which reduce the level of hemoglobin in the blood, provoking the development of cancer cells

Watermelon accumulates nitrates, so it should be consumed with caution.

Advice! You shouldn’t take risks and buy watermelons before the season, most likely they contain a high amount of nitrates.

Soaking them in cold water for 2-3 hours will help reduce the concentration of toxic substances in watermelon rinds.

You should completely exclude watermelons from your diet if you have the following diseases:

• colitis, dysbacteriosis;
• flatulence, diarrhea;
• cholelithiasis or urolithiasis;
• type 2 diabetes;
• pathology of the prostate gland.

Children can be given watermelon only from 2-3 years of age - no more than 100 g daily, from 4 to 6 years - no more than 150 g.

Children can eat watermelon only from 2-3 years old

The use of watermelon rinds is contraindicated for chronic gastrointestinal ailments and kidney diseases.

Take advantage of the watermelon season to enjoy the taste and improve your health. To be sure of the quality of the watermelons you consume, it is better to grow them yourself or purchase them in stores and official markets, where they can provide a quality certificate.

The benefits and harms of watermelon - video

Watermelon - photo

Everyone knows that watermelons are divided into two categories - “boys” and “girls”. Usually everyone tries to find the “girl” in the watermelon mountain - she has thinner rinds and correspondingly more pulp. If you do come across a “boy,” do not rush to grieve. Save the thick rinds, we will make excellent candied fruits from them. The savings in terms of money will be considerable: candied fruits are expensive nowadays - 300-400 rubles per kilo. We will prepare them from an essentially waste product. Sugar will cost you a maximum of 30 rubles. From a hefty watermelon you get about a kilogram of rinds. True, it’s rare that anyone is able to eat one of these in one sitting. But I found a way out - after eating, I process the peels, put them in a container and put them in the refrigerator. And so on until the watermelon runs out. Of course, households still manage to throw something away. But what I managed to save was quite enough to cook candied fruits from watermelon rinds, the recipe is old, tried and tested more than once or twice. Everything works out in in the best possible way. The main thing here is to clearly state required quantity ingredients. Then nothing will become sugary or spoiled. I don’t soak the crusts before cooking and don’t rub them with soda. I just cut it into cubes and into syrup.

Ingredients:

• Watermelon rinds – 750 g (weight of peeled ones),
• Water – 1 l (4 glasses)
• Sugar – 2.5 cups (625 g)

(standard glass – 250 ml)

Proven recipe for candied watermelon rinds

So, in the three days that we ate watermelon, I accumulated a decent amount of watermelon rinds. I cut off the dense green peel and the remnants of the red pulp from them - completely, so that not even a trace of it remained.

In this form, the peels need to be weighed to determine how much syrup they will require. This will have to be done without fail, otherwise the candied fruits may not turn out. Formula for calculating ingredients: 3 parts crust, 4 parts water and 2.5 parts sugar. For example, for 300 grams of crusts, 400 ml of water and 250 g of sugar. And you can safely multiply these values ​​by two or three, or divide if you have very few crusts.

Once weighed, the rinds can be cut. You can choose any form. Some cut them into strips, others into diamonds. I like cubes.

Cooking candied watermelon rinds is very simple. Let's take a saucepan. Pour sugar into it, pour water.

Place the pan on the fire, bring the mixture to a boil, stir a couple of times until the sugar dissolves. This turns out to be a clear syrup.

Dip watermelon rinds into it.

We put it on the stove. We wait for it to boil, reduce the heat and cook the crusts for 15 minutes.

Then cover the pan with a lid and let the crusts sit. At least twelve hours. Then we cook them a second time. Leave again for 12 hours. And we cook again. This way we cook the candied peels three times. And we take two breaks between cooking.

Then take baking paper and place it on a baking sheet. Sprinkle some sugar. Place candied fruits on it, mix, shaking. Some carefully roll candied fruits in sugar. I don't do that. Sugar is needed not for sweetness, but to prevent candied fruits from sticking together. Then I put the baking sheet somewhere higher and leave it for a day or two until the candied fruits dry out. You can stir it a couple of times.

I store ready-made candied watermelon rinds in tin cans, lined with the same baking paper, on which candied fruits were dried.

They can be used for decoration confectionery. For example, famous cake"Fairy tale".

I hope you enjoy this simple recipe.

Bon appetit!

Recipes for candied watermelon rinds are simple and easy, which allows every housewife to prepare an amazing-tasting sweet without much difficulty. Winter evening candied watermelon will become a great addition for tea.

The benefits and harms of watermelons and their rinds

This colorful fruit can be eaten either fresh or processed. His positive properties are also drawn from winter canned watermelon. But large berry Not only can it be preserved, it is perfectly processed into sweet candied fruits along with its peel, which is no less useful than the pulp. By consuming such a product, you can get the benefits and harms of candied watermelon rinds (). Not all organisms react positively to watermelon, although watermelon pulp contains many vitamins and beneficial microelements. Among such substances one can highlight vitamin B, PP, ascorbic and folic acid, carbohydrates, fiber and potassium.

The harm that can also cause dishes made from it is digestive problems if it is grown on a large number of chemicals. Not every person is able to digest such substances favorably. Individual contraindications for the use of watermelons and candied watermelon rinds according to different recipes may be: diabetes mellitus, diarrhea, problematic pancreas, pyelonephritis, colitis, nephrolithiasis and diseases associated with the urinary system.

To collect a decent amount of rinds, immediately after eating a slice of watermelon, the remaining rind should be placed in a container and stored in the refrigerator until the entire watermelon is gone. Only then should you start preparing candied fruits.

Recipe for candied watermelon rinds No. 1

This recipe does not involve soaking the raw materials in soda or rubbing it with it. The preparation time will also take very little, about 30 minutes. Only saturating the peel with sugar takes a decent number of hours, but here you no longer make any effort. Therefore, the simplest recipe for candied watermelon rinds is in front of you.

For candied fruits you will need:

• watermelon peel (rind) – about 750 grams;
• sugar – 2.5 cups (150 grams);
• water – 1 liter.

Cooking steps:

This recipe requires clear proportions of ingredients. Namely: 3 parts peel, 2.5 parts sugar, diluted in 4 parts water. For example: after weighing, you got 300 grams of crusts, which means you should take 250 grams of sugar and boil it in 0.4 liters of water.

Recipe for candied watermelon rinds No. 2

For those interested in how to prepare candied watermelon rinds with lemon juice, below is a great recipe.

For candied fruits you will need:

• watermelon - 4 kg (it should yield 1 kg of rinds);
• sugar – 1 kg;
• lemon – 1 pc.

Cooking steps:

You can store candied fruits in tin cans, inside of which you need to place aluminum foil.

Recipe for candied watermelon rinds in a slow cooker

Don’t lose sight of the best kitchen assistant – the multicooker. Candied watermelon, the recipe for which involves boiling them in a slow cooker, turns out very tasty.

For candied fruits you will need:

• watermelon rinds – 1 kg;
• sugar – 1 kg;
• water – 200 grams;
• lemon, vanillin - to taste and desire.

Cooking steps:

When cutting the crusts, future form It’s better to make it larger, otherwise during processing you may end up with a crusty puree.

Candied watermelon rinds, the recipes for which are varied, and therefore you can give free rein to your imagination. For example, add lime instead of lemon juice. Add more ingredients and spices: vanilla, powdered sugar, food coloring, natural dye and other components. Rainbow candied fruits to you!

Detailed video recipe for making candied watermelon rinds