• BrightRx: Natasha Pickowicz's Sweet and Sour Watermelon Rind

BrightRx: Natasha Pickowicz's Sweet and Sour Watermelon Rind

Recipe by: Natasha Pickowicz

We have a special edition of BrightRx this month to celebrate our new fruit-forward vinegars. Natasha Pickowicz has shared a Sweet and Sour Watermelon Rind recipe with us using PARASOL.



  • 1 Remove the tough outer green skin of the watermelon with a vegetable peeler. (The outer layer of the watermelon will stay tough even after blanching, so remove for best results).
  • 2 Cut the watermelon into quarters by cutting in half, and then in half again, using a large kitchen knife.
  • 3 Using a small serrated knife or spoon, scoop out or slice most of the red fruit, leaving a thin layer of red attached to the rind. (Save the fruit for snacking or juicing!)
  • 4 Carefully slice the remaining rind into long strips about 1cm” wide.
  • 5 In a medium-sized saucepot, bring 400mL water and 200mL PARASOL champagne vinegar up to a simmer. In batches, add the watermelon rind and cook on very low heat until just tender, about 30-40 minutes. The peel will be fully blanched when the rind looks semi-translucent and is tender, but not mushy.
  • 6 When all the peel is cooked, remove from the pot with a slotted spoon or tongs, but keep the remaining brine. Add 400g white sugar to the brine and bring back up to a simmer. Add a big pinch of kosher salt.
  • 7 While the syrup is heating up, process the cooked rind into the shape of your choice. For long, slivered crescents, cut the rind into 2” long batons and then slice thinly. For small candied “confetti” shapes, dice into small cubes. The smaller shapes will guarantee more even candying once introduced back into the syrup.
  • 8 Add the chopped peel back into the simmer and cook on low heat until the syrup is reduced and thick and the rind is candied, glossy and firm. The process should take between 45 minutes to 1 hour. Stir occasionally and taste as you go to monitor the texture.
  • 9 Remove from heat and let cool fully. Hold candy in its syrup and store in the refrigerator tightly sealed. Add more PARASOL champagne vinegar if you would like to make the syrup more tart. Sprinkle on top of your favorite sweet or savory treat and enjoy!