Glyko Karpouzi Kyprou (Γλυκό Καρπούζι Κύπρου)

Ingredients

Equipment Needed

• •large non-reactive bowl, at least 4L
• •wide heavy pot, 28 to 30cm
• •thin skewer
• •2 sterilized 500ml jars
• •candy thermometer, optional

Instructions

1. 1

   Trim the rind

   Choose a watermelon with a thick white rind. Eat the red flesh cold, as Cyprus does, then cut away the dark green skin and any deep pink flesh. Leave the pale rind with only the faintest blush, and cut it into 3cm cubes or short fingers. Weigh 1kg after trimming.

2. 2

   Soak in lime

   Stir the food-grade slaked lime into 2L cold water in a large non-reactive bowl until the water turns milky. Add the rind, weigh it down with a plate, and soak for 3 hours, turning the pieces once. This is the step that makes Glyko Karpouzi Kyprou itself: the lime firms the rind so it stays crisp while the syrup enters.

   Use food-grade slaked lime only. If the packet says building lime, plaster, garden lime, or quicklime, it doesn't go near food.
3. 3

   Rinse it clean

   Drain the rind and rinse it under running water. Cover with fresh cold water for 30 minutes, drain again, then rinse twice more. The pieces should feel firm and clean, with no chalky film. Don't hurry this. The snap is wanted, the lime taste is not.

4. 4

   Blanch the pieces

   Put the rinsed rind in a pot, cover with fresh water, and simmer for 10 to 15 minutes, just until a skewer enters with a little resistance. Drain well. Prick each piece once with the skewer so the syrup has a path in.

5. 5

   Start the syrup

   In a wide heavy pot, combine the sugar and 700ml water. Bring to a boil, stirring only until the sugar dissolves, then boil for 5 minutes until the syrup is clear. Add the drained rind, the lemon peel, and the rose geranium leaves if using.

6. 6

   Candy and rest

   Simmer gently for 25 minutes, shaking the pot now and then instead of stirring hard. The pieces will begin to turn translucent at the edges. Take the pot off the heat, cover it, and let the rind rest in the syrup for 8 to 12 hours. Overnight is easiest.

7. 7

   Finish the syrup

   The next day, bring the pot back to a steady simmer. Add the lemon juice and cook 20 to 30 minutes more, until the pieces are glassy and the syrup falls from a spoon in a thin thread. If you use a thermometer, stop at 105C. Remove the rose geranium leaves.

8. 8

   Jar and cool

   Ladle the hot spoon sweet into hot sterilized jars, making sure every piece is covered by syrup. Cool completely, then refrigerate. Wait 24 hours before serving so the rind and syrup settle into each other. One cube beside bitter Greek coffee is enough. Liga kai kala.

Chef Tips

• •Make this in watermelon season, when the fruit has a thick rind. Thin supermarket rind gives mean little pieces, and no method can make them generous.
• •If you can't find food-grade slaked lime, don't pretend the dish is the same. You can make a softer rind sweet without it, but the Cypriot snap belongs to the lime soak.
• •Rose geranium is enough perfume. If you don't have it, use the lemon peel alone. Don't pour in heavy rosewater and bury the watermelon.
• •This is nistisimo, fit for the fasting table without adjustment. Cyprus already knew how to make a sweet from fruit, sugar, water, and patience.

Advance Preparation

• •Start the afternoon before serving; the rind needs 3 hours in lime water and 8 to 12 hours resting in syrup.
• •Sterilize the jars while the syrup finishes, so the hot sweet goes into hot clean glass.
• •The finished spoon sweet is better after 24 hours and keeps 6 to 8 weeks refrigerated if the pieces stay covered with syrup.

Frequently Asked Questions

Nutrition Information

1 serving (about 40g)