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.
“Juicy, crisp wedges of fresh watermelon are one of my all-time favorite summer treats, but lately I’ve been wondering what to do with the leftover rind. Gently pickling the rind in a mixture of water and Champagne vinegar infuses the fruit with a tart bite, while also preserving its structure and firmness. Candying the pickled rind yields a tender, not-too-sweet candy with irresistible, sour undertones. A spoonful of candied rind is delicious sprinkled on yogurt in the morning, or on top of ice cream as an evening treat. Chopped finely and spread on buttered toast is yet another way to enjoy this summer staple. I also like to think of it as similar to mostarda, the spicy Italian condiment of candied fruit held in a mustardy syrup; try the rind alongside rich, fatty foods like grilled sausages, charcuterie, or creamy cheeses. - Natasha Pickowicz