Watermelon cooking. Refreshing watermelon water

Watermelon recipes.

Watermelon is a favorite seasonal treat for many people. This fruit has a bright taste and color. Salads, canned food and even steaks are prepared from it.

Peculiar and unusual dish with a bright taste. The steak is savory but spicy.

Recipe:

• Peel the watermelon from the crusts and cut into slices, 5 by 4 cm in size. The thickness should be approximately 2 cm
• Cover the sheet with parchment and place the prepared pieces
• Drizzle with dry white wine, balsamic vinegar and butter. Add salt and pepper
• Cover with parchment and bake in the oven for 2 hours at 160-180°C. The aroma of burning should be heard from the oven at the end

Salad watermelon slice with chicken step by step recipe

Great salad for guests. It is prepared without the use of watermelon, but the appearance resembles a watermelon wedge.

Recipe:

• Boil chicken breast and remove the skin. Cut the fillet into small slices or strips
• Boil 2 eggs and grate along with 100 g hard cheese(all on separate plates)
• Peel the seeds from the tomatoes and cut only the rims, that is, so that only the dry part remains
• Grate the cucumber. Start building layers. Lay out the chicken in a crescent shape. Lubricate the layer with mayonnaise
• Place a layer of grated eggs on top. Then the cheese, stepping back from the inside of the slice 2 cm. Tamp the part close to the inside of the plate. Lubricate the rammed part with mayonnaise. You will get an elevation of cheese, not smeared with mayonnaise
• Fill the recess with tomatoes, and put a cucumber along the edge. Decorate the part with tomatoes and olives, these will be the bones of the watermelon

Salad Watermelon slice

This is unusual and very delicious jam. It is complemented by lemon zest.

Recipe:

• To prepare the dish, peel the watermelon from the peels and remove the seeds. Cut the pulp into cubes
• Add 50 ml of water to 400 g of pulp and boil the watermelon for 30 minutes
• At this time, prepare the syrup. Grate the lemon zest and squeeze out the juice. Boil the juice with a glass of sugar and 100 ml of water
• Add syrup to watermelon and boil for 30 minutes. Pour into jars and roll up

Watermelon peel jam recipe

A great recipe, because after eating a watermelon there are a lot of peels. You should not throw them away, make jam.

Recipe:

• Remove the green part from watermelon rinds and eat the pulp
• Cut this light green part into cubes and sprinkle with sugar. Leave overnight in the refrigerator. For 1 kg of crusts you need 1.5 kg of sugar
• In the morning, cut the lemon with peels into small cubes. Add to watermelon rinds and boil for 15 minutes. Leave for 4 hours
• Boil again for 15 minutes. Repeat the cycle until the peels are translucent

Smoothies are delicious and healthy drink, which is prepared from the pulp of fruits and vegetables.

Recipe:

• Clean the watermelon from peels and seeds. Cut the pulp into cubes and put the plate in the freezer for 2 hours
• Load the frozen watermelon pieces into a blender and grind
• Add a teaspoon of honey. Can be added to smoothies with banana

Unusual alcoholic drink Pink colour. Surprise with your taste

Recipe:

• You need to take 600 ml watermelon juice. To do this, peel the fruit from peels and grind seeds in a blender. Throw the pulp on cheesecloth and squeeze out the juice
• Pour juice and 150 g of sugar into the pan, add a little vanilla and cook the syrup for 15 minutes
• Pour 400 ml of vodka into a saucepan and pour the contents into a bottle. Leave in a cold place for 7-10 days

This great addition to tea or coffee.

Recipe:

• For 0.5 kg of pulp, 0.5 kg of sugar is needed. Pour pitted pulp with 50 ml of water and boil for 5 minutes. Cool completely
• Grind the lemon along with the peels on a grater, add sugar. Mix this mass with watermelon brew and leave for 2 hours
• Boil for another 5-10 minutes. Pour into jars and roll up

This is a great treat that can be made using the leftovers of an uneaten watermelon.

Recipe:

• For 1 kg of pulp, 1 kg of apples, 1000 g of sugar and 1 lemon are needed.
• Cut the pulp of the watermelon into cubes, peel the apples and seeds and chop them too
• Boil apples and watermelons together for 30 minutes. Add sugar and cook for another 5 minutes
• Transfer the contents of the pot to a blender and puree everything. Add the lemon along with the skin (grate it) and cook until thickened

Excellent and healthy treat. Except bright taste watermelon marmalade is very healthy.

Recipe:

• Peel off the green skins and cut into small pieces. Dissolve 15 g in 1 liter of water baking soda and fill the crusts with liquid. It is necessary that all this stand for 5 hours
• Remove crusts from solution and rinse in cold water. Add some water and add 0.5 kg of sugar. Boil 20 minutes and let cool for 5 hours
• Boil like this 3 times, for the fourth time add cardamom and 50 ml of lemon juice. Boil another 20 minutes
• Drain and dry the pieces, roll them in sugar and refrigerate.

An excellent delicacy for children who are not very fond of fruits and berries.

Recipe:

• Freeze three cups of cubes from watermelon pulp
• Put watermelon, a glass of milk and 100 g of ice cream into a blender. Add sugar
• Turn on the blender and puree for 2 minutes
• Pour into glasses and garnish with mint leaves

How to make candied fruits from watermelon?

A great alternative to cookies and sweets for tea. Can be added to baked goods.

Recipe:

• Remove the green part from the crusts and remove the pulp. Cut into small cubes
• Prepare a syrup from 1000 ml of water and 700 g of sugar. Pour 2 kg of watermelon cubes with this solution
• Cook until the slices become translucent
• Lay the pieces out on a cloth and dry. Sprinkle with sugar and place in a storage container

candied watermelon

Great option in summer heat to treat guests.

Recipe:

• Get a pitted watermelon with ripe flesh. Cut off the stem and reverse side. Carefully peel off the rinds to make a large piece of watermelon
• Cut it into 8 pieces and blot the pieces paper towel
• Spread chilled whipped cream and sprinkle with almond crumbs
• Decorate the top with your favorite fruit. Prepare before serving

A nice dessert for a hot summer. Prepared from watermelon and fruit.

Recipe:

• Remove skin from watermelon. Take the seedless fruit
• Cut into layers, 8 cm high. Cut out layers of different sizes according to the diameter
• Lay the layers one by one. Put it on top seasonal fruit and berries

Fried watermelon in batter

Unusual dish. A hearty and healthy dessert.

Recipe:

• Remove skins and seeds from watermelon. Cut into small pieces
• In a separate bowl, beat 2 egg whites with flour. Roll each piece in sugar and dip in batter
• Fry on both sides until golden brown
• Powder powdered sugar

Delicious and hearty lunch from veal with watermelon.

Recipe:

• Remove skins and seeds from watermelon. Cut into small pieces
• Peel the veal from the films and cut into small steaks. Beat off with a chopper
• Salt and pepper the meat, fry in hot oil, adding garlic and spices
• Add watermelon slices and simmer for 30 minutes

Watermelon - unique berry, from which you can prepare desserts and main dishes.

VIDEO: Watermelon Recipes

Apple-watermelon jam

Ingredients for Apple Watermelon Jam:
Watermelon (only red pulp) - 1 kg
Apple (peeled and seeds) - 1 kg
Sugar - 1 kg
Lemon - 1 pc.

Cut the pulp of watermelon into cubes, peel and core apples, cut. Place in a saucepan and heat until softened.
When the watermelon and apples become soft, turn them into a homogeneous mass with a blender. Return to heat, adding sugar. Cook until medium thick, about 1 min. thirty.
10 minutes before the end of cooking, add chopped lemon with peel.
Pour into sterilized jars, roll up.

watermelon delicacies

The use of watermelon in cooking does not end with simple operations, such as: brought, washed, cut and eaten. Fries are made from giant berries, used to make lungs summer salads and desserts, salted and even fried. Try watermelon delicacies too.

Watermelon salad with tomatoes

The pulp of the watermelon, from which the seeds have been removed, cut the cucumbers and tomatoes into cubes, mix, pour over with vegetable oil, add a little cognac, lemon juice, season with salt and black ground pepper. Put in the refrigerator for 30 minutes. Before serving, carefully place in a salad bowl and garnish with dill.

Watermelon salad with avocado and feta cheese

Peel the avocado, cut it in half, remove the pit, and cut into slices. Watermelon pulp, from which the seeds are removed, cut into small wedges. Put the watermelon and avocado in a salad bowl, top with crumbled feta, drizzle with a dressing of olive oil, lemon juice and black pepper. Garnish the salad with arugula leaves and sprinkle with sesame seeds. Serve chilled.

Salad of watermelon and ham

200-300 g of watermelon pulp, 100 g of cheese and one medium-sized unsweetened apple cut into cubes (watermelon cubes should be larger), 150-200 g of ham cut into strips and add red sweet onion or 1-2 coarsely torn green lettuce leaves. For dressing, mix vegetable oil with lemon juice, black pepper and salt.

"Soup" of watermelon and strawberries

Grind strawberries and watermelon pulp in a blender (a third of it should be set aside). Deferred watermelon pulp cut into small cubes and mix with watermelon-strawberry puree. Add candied watermelon peels to the "soup" and mix. Pour the watermelon "soup" into bowls, put a scoop of ice cream or a spoonful of whipped cream on top of each bowl. This delicacy, of course, is best eaten for dessert. You can use raspberries instead of strawberries.

Watermelon "soup" in a glass

Cut 500 g of watermelon pulp into cubes, chop another 500 g of watermelon pulp in a blender and strain. 1-2 stalks of celery and 1 apple cut into thin strips. Pour strained watermelon juice into martini glasses, add watermelon cubes, celery, apple, season with 1 tbsp. a spoonful of olive oil, a pinch of black pepper and a drop balsamic vinegar.

fried watermelon

To prepare this unusual delicious dessert cut the watermelon into cubes about 2 cm thick, roll in flour, then in beaten egg white, repeating the operation twice, and fry in boiling refined vegetable oil until a light brown crust is formed. Put the pieces of fried watermelon on a plate, sprinkle with powdered sugar, and serve immediately.

watermelon cocktail

Cut the watermelon pulp into pieces and put in a blender. Beat for 30 seconds until a homogeneous mass is obtained. Add dry champagne. Put ice, stir. Pour the cocktail into glasses and garnish with mint sprigs and a piece of watermelon.

Kryushon

So ripe watermelon Cut off the top and scoop out the pulp with a spoon. After removing all the seeds from the pulp, add 0.5 cups of cognac, 2 cups of dry wine or champagne, orange slices, peach slices, mango or grapes to it. Put the resulting mixture into a watermelon and cover with the “lid” cut off earlier. Put the watermelon in the refrigerator, after 2 hours you can treat yourself to a crucible.

watermelon sorbet

To prepare this refreshing hot weather dessert from the pulp of watermelon, remove the seeds, cut it into pieces big chunks, chop in a blender, add lemon juice and put the sorbet in the freezer. After 3 hours, remove from the refrigerator and beat again in a blender. Serve the finished sorbet in bowls.

Watermelon honey

Watermelon honey (nardek, bekmes) is obtained by evaporating watermelon juice to the density of honey. It contains up to 20% sucrose and 40% inverted (that is, split sugar). To prepare this wonderful delicacy, washed watermelons are divided over the basin into 4 parts, the pulp is separated with a spoon, then squeezed out under a load through a napkin. The resulting juice should be brought to a boil, stirring constantly and removing the foam, and strain through cheesecloth, folded in 3-4 layers. After that, boil again until thick brown honey is obtained. Honey is ready when a drop of it does not spread on a cold plate. Watermelon honey is very fragrant, tasty and sweet. Store honey in cool place, better in jars rolled up with tin lids.

Watermelon honey is contraindicated in patients with diabetes and obesity.

Pastila from watermelons

Simultaneously with cooking watermelon honey can be done delicious marshmallow. Put 2 parts of squeezed pulp of watermelon on 1 part of honey and cook over low heat until thick, then add 4-5 drops of any fruit essence per 1 kilogram of mass, 4 egg whites and stir quickly. Transfer the hot mixture to a cutting board to cool. Cut the cooled marshmallow into pieces and sprinkle with powdered sugar. Store marshmallows in glass jars or cardboard boxes.

Watermelon rind jam

Wash a few thick-skinned watermelons and cut into pieces. Peel the peel from the pulp and cut off the green layer from the peel with a thin layer. Cut these peels into small cubes, rinse and lower for 25-30 minutes in salt water(2-3 teaspoons per 1 liter of water) This is done so that the crusts do not boil. Then hold the peels in water heated to a boil (but not boiling!), After 10 minutes, transfer them to a basin with cold sugar syrup. Boil the jam in 3-4 doses, 10-15 minutes from the beginning of the boil, with breaks for 2-3 hours. The jam should be cooked over low heat, stirring constantly so that it does not burn.

For 1 kg of watermelon peels, 1.2 kg of sugar and 1.5-2 glasses of water will be required. The “correct” jam is transparent, golden, like amber, and the crusts crunch pleasantly, like candied fruits. Spread in jars you need a cooled jam. It should be stored in a cool place.

This tasty, but high-calorie jam is strictly contraindicated in case of diabetes and obesity, it should not be included in the diet of people with chronic gastrointestinal diseases and with a tendency to intestinal disorders. In limited quantities, it can be given to children from 10 years of age.

Candied watermelon rinds

Watermelon with a thick rind weighing 3–4 kg, wash and cut off the upper green layer of the skin no more than 2 mm thick. Cut the watermelon into pieces, remove the pulp with a spoon to a white layer. Cut the remaining crusts into small cubes and 3-4 minutes. blanch in boiling water with the addition of 2 tbsp. spoons of lemon juice. Throw in a colander, pour over cold water and dry.

Boil syrup from 750 g of sugar and 0.5 l of water until the sugar is completely dissolved and pour it over watermelon rinds. Cook on low heat for 10-12 minutes, let it brew for 8-10 hours.

Repeat this procedure twice more. The third time when cooking, add another 2 tbsp. l. lemon juice. Throw the resulting mixture into a colander and let the liquid drain for 1 hour.

Put the crusts on a sieve and put to dry in a barely heated (up to 40ºС) oven for 1 hour. Dried candied fruits roll in fine sugar, mix, shaking to remove excess sugar and leave at room temperature for 2-3 days. Store in a cardboard box or dry glass jar with a lid.

Candied fruit syrup can be poured over cottage cheese, sweet casserole, oatmeal, ice cream, you can add it to pastries or use it to make jam.

Salted watermelons

Watermelons can be prepared for the future. Salted watermelons - real delicacy! Exist various ways salted watermelons.

Watermelons in a tub

It is better to salt small mature watermelons late varieties, possibly the same size. Wash the watermelons, let the water drain and, to speed up fermentation, pierce each in several places with a sharp wooden hairpin or a pointed splinter. Place tightly in a well-washed tub scalded with boiling water, pour in brine (2 cups of salt per 1 bucket of water), cover with a cloth, a wooden circle and put a load. Refrigerate after 2-3 days. Fermentation at a temperature of +3 degrees lasts 25-30 days.

Watermelons in plastic bags

Weighed and washed watermelon put in a bag of thick polyethylene film and pour brine in such a way that for every kilogram of watermelon there is 400 g of liquid. In the brine put on 1 liter of water 1.5 tbsp. spoons of salt. The edges of the package are melted: they are clamped with two metal strips and held over them with a candle flame. Packages can be stored in a cold place (eg cellar) for 10 months. For salting, it is better to use watermelons with a thin crust, unripe, or at least not overripe.

Watermelons in a jar

Cut the watermelon with the rind into small triangular slices, put in a clean heated oven for 30 minutes three-liter jar and fill with brine (for 1 liter of water - 1 tablespoon of salt and 1 tablespoon of honey), pre-boiled and slightly cooled. Close the jar immediately with a plastic lid. The jar should stand at room temperature for two to three days, then put it in the refrigerator. Salted watermelon kept until spring. This is an excellent source of magnesium, which is necessary for the heart muscle.

You can also peel the skin from the green thin layer and cook it like a zucchini. With onions and carrots.

Fragrant and very tender jam from the pulp of watermelon - unusual blank for the winter! Try best recipes from our selection.

Sweet and tasty watermelon jam for the winter is very easy to prepare. This is a juicy berry, which in itself contains a large number of liquids. This means that there will be no problems with a lack of juice release under the influence of sugar.

• watermelon pulp - 2 kg;
• sugar −2 kg;
• lemon - 0.5 fruit.

Instead of lemon, you can use 0.5 teaspoon of citric acid. Also in the composition of watermelon jam, prepared according to this recipe, you can include cinnamon. To give him pleasant aroma, it is recommended to use vanillin.

Ripe watermelon, preferably pitted, cut into small slices. Peel and remove pits, if any. Cut watermelon pulp into small pieces.

Transfer the watermelon pulp to a saucepan or bowl. Sprinkle it with half the sugar. Leave all the ingredients for 3 hours so that the watermelon pulp releases juice.

After the specified time, drain the juice released from the watermelon pulp, add the remaining sugar to it. Put a container of watermelon juice on the fire and start cooking. Remember to keep stirring the syrup.

When the syrup boils down and becomes noticeably thicker, pour the watermelon pulp over it, the juice merged with the bark. Put the dishes with all the ingredients of the future jam on the fire and start cooking. It is enough to boil the contents of the pan for 20 minutes over medium heat. Do not forget to periodically remove the foam that forms on the surface of the jam.

Leave the watermelon jam to cool for a few hours. To protect it from midges, it is better to cover the pan with gauze. But not with a lid, as condensation may collect, which in this case undesirable. When the watermelon jam has completely cooled, put it back on slow fire, add lemon juice (you can rub a little zest) or citric acid, cinnamon if desired and bring to readiness. This usually takes about an hour.

hotter watermelon jam Divide into sterilized jars and seal with lids.

Turn jars of watermelon jam upside down and let cool.

Recipe 2: Watermelon Jam with Rosemary for the Winter

• 1.5 kg watermelon pulp
• 3 teaspoons rosemary (optional)
• Tablespoon grated lemon zest
• 3 sachets of pectin (or 15 grams of gelatin)
• 1.5 kg of sugar.

This recipe is great if you bought unripe watermelon. Jam from it will come out incredibly tasty, be sure to try it. From the indicated amount of ingredients, 2.5 liters of jam will be obtained. Peel the watermelon from the crusts, from which, by the way, can also be boiled from the seeds and weighed. You should get one and a half kilograms of pulp.

Puree the watermelon pulp with a blender.

If you add dried rosemary, make a bag of gauze so that it does not get enough sleep in the jam. If fresh rosemary, leave it on the twigs, then get it. Instead of rosemary, you can add lemon balm, mint or ginger. Pour the watermelon puree into a saucepan. Please note that a saucepan for making jam from 1.5 kilograms of watermelon must be at least 4 liters in volume.

The jam will boil, and even one and a half kilograms of sugar will need to be added. Rinse the lemon well, remove the zest from it with a grater and add a tablespoon to the watermelon puree. You can also add lemon zest along with orange peel. Just don't overdo the spices. They are essential in watermelon jam, but in moderation.

Bring watermelon puree to a boil over low heat and add pectin or gelatin to it. Mix well and, stirring, cook until the watermelon jam boils. After boiling, add sugar gradually. Pour out about a third, wait for complete dissolution with constant stirring, then pour out the rest in two passes.

Each time you need to wait for the complete dissolution of granulated sugar. To speed up this process, you can turn granulated sugar into powder. Then it will dissolve quickly.

Cook after complete dissolution of the last portion of sugar for 10 minutes. Take out a gauze bag with rosemary, ginger or mint that you added there, these additives should not be in the finished jam.

Sterilize and dry jars with lids, pour into jars hot and close immediately. Watermelon jam is stored for 12 months.

Recipe 3, simple: watermelon jam with lemon juice

I want to talk about a very unusual jam. From the pulp of watermelon. This is one of unusual flavors. Light, tender, a kind of jam.

• watermelon pulp - 1 kg;
• sand - 700 grams;
• lemon - 1 pc.;
• preservative dr. oetker - 1 pc.

We cut the pulp from the watermelon, remove the stones, cut into small pieces. Subsequently, we will grind them with a blender.

We fall asleep with sugar, mix, leave for an hour so that the sugar dissolves in the watermelon juice.

We put the mixture on the stove, gradually bring to a boil and boil over low heat for half an hour. We leave to cool.

Squeeze lemon juice from one lemon and add it to sugar with watermelon.

When the mixture has cooled, grind everything with a blender until smooth.

Then the jam is boiled again for half an hour until cooked. At the end, I added another preservative.

The proportions are on the package. For this preservative, something like this.

In principle, you can not put a preservative.

The jam is poured into sterilized glass jars. It turns out an interesting color, with an unusual light taste. It usually doesn't take me long. I cook a little and eat quickly. The watermelon flavor is very pronounced. This gives originality to the jam.

Recipe 4: simple watermelon pulp jam (with photo)

• watermelon pulp - 400 grams,
• sugar - 400 grams,
• lemon - 1 piece.

Wash the lemon. Grate the lemon zest and set it aside.

Squeeze the juice from the remaining lemon.

We prepare the syrup: mix 200 grams of sugar with a glass of water and add lemon juice there.

Prepare the watermelon for cooking. We cut off the skin from it and clean it from all the seeds. Pure pulp should be 400 grams.

Cut the finished pulp into small cubes,

put the pot to boil

adding water in the amount of 0.25 liters. Cook under the lid until the pieces become soft. This will take 30 minutes.

Once this has happened, add 200 grams of sugar, lemon zest and syrup, stirring with a spoon.

Cook the resulting mass over low heat until thickened. This will take 30-40 minutes.

When you notice that the consistency has become thick and viscous, then it's time to roll it into sterile jars.

Recipe 5: Watermelon Pulp and Peel Jam (Step by Step)

The watermelon should be ripe, but not overripe, when the pulp inside is already more like jelly - it is better to take a slightly unripe watermelon.

Try to take varieties with fewer seeds inside, if you're lucky - buy a watermelon without seeds at all for making jam or enlist the help of loved ones who will help you clean and prepare this berry. A simple recipe will help you make a unique homemade, which can be used for filling and decorating homemade desserts.

• Watermelon peels - 1 kg;
• Watermelon pulp - 1 kg;
• Sugar - 2.5 kg;
• Water - 1 glass;
• Lemon - 1 piece.

Watermelon must be washed well on all sides, since we will also use the crusts for making jam. Carefully cut into small pieces- Separate the crusts from the pulp and put them in separate bowls.

Leave the watermelon peels in a separate bowl.

Be sure to select all the bones from the pieces of pulp, fill it necessary quantity water and put on a slow fire.

Wash the lemon well and grate the zest with a grater.

When the pulp of the watermelon softens, the water will need to be drained. Add sugar and zest to it. We take one kilogram of sugar per kilogram of pulp. The rest of the sugar will be needed for crusts. Cook the syrup - bring to a boil and simmer for another 10 minutes.

Pour the prepared pulp with syrup and cook until tender - watermelon jam should thicken well and resemble honey.

It is advisable to cook watermelon jam from peels after you have already finished cooking watermelon compote and watermelon pulp jam - as you will have enough crust after peeling the berry. For a kilogram of watermelon peels, we take one and a half kilograms of sugar. Pieces watermelon peels carefully clean from the upper part - green, leaving only the tender part.

Pour the crusts prepared in this way with sugar and put them in the refrigerator for 10-12 hours.

During the time that the crusts were in the refrigerator, all the sugar should have melted and turned into a thick sugar syrup. We put the crusts on the fire and cook for about 20 minutes.

We cut the lemon that we have left from making pulp jam small pieces. After that, you can add lemon and do not forget to remove the seeds, otherwise the jam will be bitter.

Cook for about five minutes, after which the jam will need to be removed from the heat and left to cool gradually for four hours. During this time, the jam should brew well, after which we again put on medium fire and cook for 15 minutes - we count the time after boiling.

The readiness of the jam is checked by appearance crusts - they should be transparent, have slightly golden color. We lay out the jam in jars and close with parchment paper or lids.

Jam from the pulp and from the peels of watermelon is perfectly stored at room temperature.

In its consistency, it resembles marmalade, so it is well suited for filling. home baking and other desserts. Bon appetit!

Recipe 6, step by step: watermelon jam with gelatin

• 700 grams of watermelon;
• 600 grams of granulated sugar;
• 80 grams of water
• 15 grams of gelatin;
• A couple of pinches of citric acid;

Cut the watermelon pulp into cubes, and be sure to remove the bones.

Sprinkle watermelon cubes with sugar. Despite the fact that watermelon is sweet in itself, but to make jam out of it, you need to add granulated sugar to it.

Then, when the sugar dissolves after a few hours, we interrupt the watermelon with a blender.

We start to warm up, and then cook over low heat for 20 minutes. When the jam is boiled, add citric acid, stir and turn off the heat.

When the jam has cooled, pour gelatin into it, and then a little cold water.

Stir and let the gelatin swell - it will take about 30 minutes. Then stir with a spoon from the bottom and put on fire to warm up. When the jam warms up and just starts to gurgle, turn off ready jam and put everything in jars. Now we twist the jars with watermelon jam with lids and cover with a “fur coat” and wait for it to cool completely.

When the jam cools, it will thicken and turn into jelly.

Recipe 7: how to make watermelon jam in a slow cooker

• watermelon pulp - 1 kg;
• sugar - 1 kg.

Wash the watermelon, cut into slices first. Then cut off the crust, remove the seeds, and chop the pulp into pieces.

Sprinkle the pulp of watermelon with sugar and leave for 2 hours. During this time, the berry will release juice.

Place the watermelon pulp with sugar and juice in a slow cooker, set the "Extinguishing" mode and the time to 60 minutes.

Pour hot watermelon jam into sterilized jars and roll up.

Perfectly thirst-quenching natural dessert - a delicacy that the whole family likes. The zealous hostess, probably, thought more than once how to cook a watermelon delicacy in order to be able to enjoy it. unique taste long winter evenings. So, what can be prepared from watermelon?

From watermelon you can cook a lot of things for the winter

Despite the presence of liquid, the product is used in the preparation of desserts, jams, jams, marmalade.

The striped berry is also successfully used in urinating, salting, pickling.

On horseback culinary arts, perhaps, you can call watermelon Home wine. And tender green jam is made from watermelon peels.

In addition, watermelon peels can still be fried, or candied fruits can be made from them. Remember to remove the bitter green crust before cooking.

Pickled watermelons for the winter (video)

How to freeze watermelon for the winter

It is not worth freezing the whole product. Availability a large number liquid will result in the slimy content of the watermelon during the thawing process. delicious berry, How original addition V new year cocktails or sorbets, it is better to freeze using one of the suggested methods.

It is not worth freezing the whole product

Product freezing options:

1. Cocktail cubes. Separate the watermelon pulp from the peel, remove the seeds, cut into cubes. Lay out on a plastic cutting board. Place in freezer. To avoid subsequent sticking, let the watermelon pieces freeze slightly. Then wrap the pulp in a low temperature resistant plastic bag. Place in a quick freezer.
2. Pulp in syrup. Cut into slices. Prepare syrup from 40 g of water and 60 g of sugar. Roll each slice in cold sugar syrup. Put on a board, freeze in freezer. Then fold into plastic bags and place in the food chamber of the freezer. Quick freezing of the semi-finished product will ideally preserve it taste qualities and nutritional value.
3. Smoothies. Separate the cooked pulp from the peel and seeds. Beat with a blender. The resulting mixture can be frozen in ice molds. Excellent New Year's treat for a children's sweet table.
4. Fruit icecream. Place the pulp whipped with a blender into an ice cream mold. Freeze the mass quick freezing holding for 2 hours. Take out, insert a stick into each well, return it back until the product is completely frozen.
5. Juice. Cooking like a smoothie. Before freezing, squeeze the mass through several layers of gauze. Freeze the liquid in ice cube molds. For a richer sweet taste, add some sugar.

In no case do not throw away the used pulp after squeezing the juice and cut green peels. We use the pulp in jam, and we will make candied fruits from the peels.

Watermelon juice for the winter: a step by step recipe

Required Ingredients:

• Ripe watermelon - 5 kg;
• Sugar - 100 g;
• Citric acid - 5 g.

Watermelon juice is easy to make

Cooking method:

1. Peel the watermelons from the peel to the red pulp, remove the seeds. If there are overripe places of pulp, cut off.
2. cut the product into portioned pieces, grind into a homogeneous mass with a blender. It is possible through a meat grinder.
3. Separate the liquid from the pulp by straining through gauze in several layers.
4. Boil the juice over low heat. Gradually add sugar and citric acid. For a more characteristic acid, replace the acid with 1 tsp. blended fresh cranberries. Such a drink will be more useful for the body in the cold winter season.
5. Keep on fire for no more than 10 minutes.
6. Pour into sterilized jars, roll up. The seaming should stand upside down until it cools.
7. Store in a well ventilated area.

Use leftover watermelon rinds and overripe pulp to make a light green smoothie. Grind the products to a state of gruel, add to the drink cucumber juice, a drop of lemon juice and a teaspoon of honey. It turns out a refreshing fortified dessert.

How to make watermelon in your own juice

Sweet and sour dessert will be an unusual addition to fruit salads.

Required products:

• Medium-sized watermelon - 3 kg;
• Sugar - to taste;
• Lemon juice - 2 tbsp. l;
• Watermelon juice - 1 l.

Sweet and sour dessert will be an unusual addition to fruit salads

What to do:

1. For workpiece choose solid product no visible signs of damage. Wash the watermelon thoroughly. Cut into portions 2 cm thick.
2. In a steamed sterilized dish, carefully but tightly place the ingredient in rows. Add lemon juice to it as well. Cover with lids and a clean towel.
3. Watermelon juice with sugar in a separate bowl, slowly bring to a boil.
4. Pour jars with contents with boiling drink, roll up. Flip lids down. Keep it that way until cool.

Store in a ventilated area.

How to make evaporated watermelon juice

In the process of evaporation, the watermelon loses up to ¾ of the mass of the pulp. From a kilogram of watermelon, the output is 300 ml. evaporated liquid.

Ingredients for 10 kg of pulp:

• Sugar sand - 1st;
• Citric acid - 1 tsp;

How to do:

1. The pulp is thoroughly whipped with a blender. When using a meat grinder, skip the ingredient several times.
2. Strain the liquid through cheesecloth. The squeezed pulp can be sprinkled with sugar and left until the juice is released. Pour pure juice squeezed through gauze into a separate pan.
3. Add sugar. Simmer the mass over very low heat for 4 hours, stirring constantly. Make sure that the mass does not burn.
4. To reduce the sweetness of the finished product, add a little boiled water.
5. After compaction of the mass, add citric acid. Boil for another 3 minutes and roll into sterilized jars.

After cooling, store out of the reach of light.

How to make condensed watermelon juice

Condensed watermelon juice (jam) at home is prepared in two ways. Standard Recipe involves the process of boiling the product to the desired density, followed by the addition of lemon juice (or acid). In preparation fast way gelatin is used.

Required Ingredients:

• pulp of watermelon;
• Sugar - to taste;
• Lemon juice - to taste;

Cooking methods:

Standard way

1. Twist the prepared pulp several times into a meat grinder, or beat with a blender.
2. Put the resulting mass on a slow fire. Add sugar to taste. Stirring frequently, bring the boiling process to readiness. We check the density with a drop of juice in cold water. It should not spread over the surface.
3. At the end of cooking, add lemon juice, hold for another 2 minutes. Roll into a sterilized dish.
4. Place in a ventilated area after cooling.

Fast way

Product blanks closed in this way for the winter have a short shelf life. Maximum 3-4 months with proper preparation process.

Required Ingredients:

• A liter of watermelon juice;
• Sugar, lemon acid- taste;
• Food gelatin - 30 g.

Juice is very tasty.

How to cook:

1. Boil liquid with sugar and citric acid.
2. Pour a little drink into a separate bowl, cool, add gelatin there, stir until the grains are completely dissolved.
3. Pour back into the saucepan with the contents.
4. After adding gelatin, do not bring to a boil. Wait for the first bubbles to appear, and set aside finished product cool down.
5. Cool the juice. You can put it in the refrigerator to quickly give it a jelly-like state.

Preparing watermelon syrup for the winter

The optimal syrup recipe is thick watermelon juice.

Ingredients:

• pulp of watermelon;
• Granulated sugar;
• Lemon.

Cooking:

1. Beat the watermelon pulp with a blender. Add a little boiled water and sugar to the mass.
2. Put on a slow fire. Simmer the mixture during the boiling process, periodically adding granulated sugar, until thick consistency. Add lemon juice at the end of cooking.
3. Check readiness by dropping a drop of liquid on cold water. If it does not spread and is easily wrinkled by hands, the syrup is ready. Pour into a sterilized bowl.

Store the finished product in the refrigerator under a nylon lid.

Rolling watermelons for the winter (video)

How have you eaten watermelon in your life? Most, for sure, - only in raw form or in a cocktail. But with a little magic, you can do amazing things with watermelon: ice cream, necks, fried and even salty dishes.

(Total 10 photos)

1. Appetizer salad with fried watermelon, mint and feta cheese

Fried watermelon sounds intimidating, but it's actually juicy and crunchy on the inside, smoky and sweet on the outside. Throw to him salted cheese Feta, spice up with lime and a dash of mint freshness. And here you are ready lovely salad for a picnic!

For the appetizer salad you will need:

• 8 pitted watermelon slices (about the size of a deck of cards)
• 2 tablespoons of olive oil;
• 5 teaspoons of lime juice;
• 5 slices of Feta cheese (a little over 100 grams);
• a handful of fresh leaves mint;
• 3 cups greens (arugula, lettuce, watercress)
• salt, pepper - to taste;
• fried pumpkin seeds.

Fire up the grill. Pat the watermelon pieces dry with paper towels and place them on the grill. Fry on one side, without turning, for 2 minutes.
Toss the greens with 2 tablespoons lime juice, olive oil and a pinch of salt. Lay the greens on big dish top with grilled watermelon slices, toasted side up. Add Feta and some watermelon pieces. Pour the remaining lime juice over them and sprinkle lightly with salt (pepper to taste). It remains only to decorate everything with mint and pumpkin seeds.

2. Appetizing watermelon slices with mint and lime

For delicious slices you will need:

• 1 chilled pitted watermelon;
• 1/2 bunch fresh mint;
• 4 limes (from 2 - zest, from 2 - juice);
• 3/4 cup sugar.

Cut the watermelon into 4 pieces, and then into slices about 5 cm thick (see as in the picture). Chop the mint leaves and mix in a bowl with 2 tablespoons of lime zest. Add sugar and mix well. Place the watermelon slices on a large flat dish and pour lime juice over them. Then sprinkle the pieces with the made mint-lime sugar.

3. Watermelon mint sherbet

A classic watermelon in a new twist: frozen pulp + mint + lime = juicy and refreshing ice cream (or in other words, sherbet). Sorbet contains virtually no sugar and can be topped with a few tablespoons of rum for even more enjoyment.

For sherbet you will need:

• watermelon (about 2 kg, de-seeded and broken into pieces);
• 1 tablespoon + 1 teaspoon sugar;
• 3 limes (juice from them);
• 3 tablespoons of white rum;
• a pinch of salt;
• 1 tablespoon + 1 teaspoon chopped mint leaves.

Pieces of watermelon, sugar, lime juice and rum - everything is loaded into a blender. And bring to the state of puree. Add mint and mix everything until it turns into small particles and is not visible. After the mixture is packed in an airtight container and frozen for several hours.

The presence of an ice cream maker greatly facilitates the process. If it is not there, then every hour we take the mixture out of the freezer and mix it thoroughly with a spoon or mixer, as long as possible. This is to prevent ice crystals from forming in the ice cream. For complete freezing, sherbet is kept in the freezer for 6-8 hours.

4. Watermelon-tomato salad with Feta

You will be surprised how well watermelon and feta cheese go together. With each bite, salty, sweet and at the same time invigorating notes begin to play brighter. This salad is simple, but not without a dose of ingenuity, as you can add other ingredients to it. summer vegetables(except tomato). The dish is best served with fried fish or steak.

For the salad you will need:

• 4 tablespoons of red wine vinegar;
• 1 teaspoon of salt;
• 1/4 teaspoon freshly ground black pepper;
• 1/2 cup olive oil;
• 1 small cucumber, peeled;
• 1/2 small red onion;
• 3 tomatoes, cut into pieces;
• 3 1/2 cups pitted watermelon, cut into small pieces
• 1 red bell pepper, cut into pieces;
• 200 grams of feta cheese, cut into 1-1.5 cm cubes;
• 1 cup finely chopped fresh mint leaves.

We start by preparing the dressing. To do this, mix vinegar, salt and pepper in a medium bowl. Then add olive oil and beat well. Set aside for a while.

Cut the cucumber in half lengthwise, remove the seeds with a spoon if necessary. Then we cut it thin slices in the form of a crescent. Cut the onion into thin half rings. Finally, put the cucumber, onion, tomatoes, watermelon chunks, peppers, cheese and mint into a large bowl. Adding a consignment. It is desirable to serve immediately.

5. Milk and watermelon shake

Try this incredible shake juicy watermelon mixed with ice and milk. It's incredible! Foamy, sweet, the most delicate pinkish color ... Milk-watermelon shake is not cloying and not heavy. The consistency is more like juice with the addition of something similar to cream.

Watermelon must be frozen first. To do this, cut it into pieces, put them on a sheet parchment paper in one layer and put in the freezer. This will keep the watermelon pieces from sticking together, and you can take as many of them as you need. Once frozen, you can transfer them to airtight bags and store up to 3 months.

For the neck you will need:

• 3 cups frozen watermelon chunks
• 1 glass of milk;
• 2 tablespoons of sugar.

Mix all ingredients in a blender and bring to a consistency milkshake. Sugar can be added to taste. Actually, it's ready!

6. Refreshing watermelon water

In the summer, out of habit, do you quench your thirst with soda? We strongly urge you to stop this business and use only natural home-made drinks. Since today watermelon is our key figure, we offer you wonderful recipe cold watermelon water. It has virtually no sugar, and it refreshes superbly.

For watermelon water you will need:

• half big watermelon(without peel, cut into large pieces);
• 4 glasses of water;
• 8 fresh mint leaves (optional)
• juice of half a lime (about 1-1.5 tablespoons);
• 3 tablespoons of sugar or honey.

Place half of the watermelon pulp and half of the water in a blender and turn into a smooth puree. Then we taste the resulting mass - is it sweet enough. If we feel that it is not very sweet, remember to add sugar to next game. Strain the liquid through a sieve into a pitcher or large bowl. Repeat the procedure with the remaining pieces of watermelon and water, add mint leaves and sugar. We mix everything until a homogeneous mass. We pass through again. Add lime juice. Refrigerate before serving.

7. Watermelon Popsicle

Eskimo is, in a way, a synonym for childhood. And here in front of us lies a large or not very large, but undoubtedly very desirable, watermelon - can it really be turned into everyone's favorite dessert? This is exactly what we suggest you do!

For watermelon popsicle you will need:

• about 700 grams of watermelon pulp, without peel and seeds;
• 2 tablespoons of sugar;
• 4 tablespoons chopped fresh mint leaves;
• 2 teaspoons grated lemon zest;
• a pinch of salt.

Grind watermelon pulp with sugar in a blender. A little later, add mint, lemon peel, salt.

The resulting mixture is poured into popsicle forms that are available on the farm. Then we send the future watermelon ice cream to the refrigerator. After an hour and a half, sticks can be inserted into the molds. We leave the watermelon popsicle in the freezer for at least 3 hours so that it freezes well.

8. Watermelon jelly

Watermelon is delicious on its own. But why not treat yourself to a wonderful dessert? Watermelon jelly is not a standard dish. It has delicious taste, delicate color and texture. This dessert will definitely appeal to both adults and children.

For jelly you will need:

• watermelon (about 3 kg with peel);
• gelatin (bag, about 20 grams);
• 1/2 cup sugar;
• 1/4 cup lemon juice;
• vegetable oil.

Cut the watermelon into large pieces, peel. Put the pulp in a blender and turn into a puree. Strain the pureed watermelon through a sieve. You should end up with about 3 cups of juice.

In a small bowl, mix gelatin with 1 cup of watermelon juice. Let it brew for 3 minutes.

In a small saucepan over medium heat, heat the rest of the watermelon juice, adding sugar to it. Keep on fire until the sugar is completely dissolved. Then add pre-prepared gelatin and lemon juice to this mixture. We take it off the fire.

Pour the prepared mixture into molds, previously smeared with oil. Cover and put in the refrigerator overnight. Before serving, cut the jelly into cubes and distribute among bowls.

9. Watermelon-orange smoothie

This cocktail is delicious and very refreshing. Watermelon, however, like Orange juice, is an excellent source of antioxidants and vitamin C. What do peppers do in its composition, you ask? It very subtly emphasizes the taste of watermelon. You should not be afraid to add it to your smoothie.

For smoothies you will need:

• 2.5 cups chopped pitted watermelon
• 1 cup of ice;
• 1/2 cup orange juice;
• 1/4 teaspoon black pepper.

Cut the watermelon into pieces, if possible, remove the seeds. We load watermelon slices, orange juice, pepper and ice into a blender. We mix everything. You can add some honey to make the drink sweeter. It's so quick and easy, and the smoothie is ready. Enjoy!

10. Super refreshing strawberry-watermelon drink

Excellent refreshing soft drink with a wonderful aroma and rich shade. The main thing in it is to comply correct proportion strawberries: if there is too much of it, then it will already turn out to be sweets, if it is too little, then the drink will not have enough sweetness. So try and experiment!

For a drink you will need:

• 4 cups diced watermelon;
• 1 cup peeled strawberries;
• juice of half a lime;
• 6 mint leaves (+ for garnish)

If there is a juicer, then in accordance with the instructions we get juice from watermelon, strawberries, limes. The pulp is not used.

If using a blender, then mix watermelon, strawberries, lime until smooth. Strain through a sieve, using a spatula.

We take glasses and put 3 mint leaves in each of them. Put ice on top. A mixture of juices (watermelon, strawberry and lime) is poured into glasses and served.

As you can see, everything is simple and accessible. Recipes with watermelon as the main ingredient are so good you want to make them right now!

And what original recipes you know about watermelon?