Recipe for Candied Watermelon Rinds

Remove the green part of the rind with a peeler and cut off both ends of the watermelon.

Cut the white flesh, place the peels in a bowl with 1 liter of salted water and baking soda. Leave in the fridge overnight.

Rinse the peels and boil them in 1L of water until they are tender. Drain and set aside.

In a saucepan, make a syrup with 400g of sugar and 1L of water. Once boiling, add the cooked peels. Let cook until they are tender and translucent. You can repeat this step several times for them to be even more tender.

Remove the peels from the syrup and let them drain on a rack. Allow them to cool to room temperature. Let the peels dry until a sugar crust forms.

To finish, slice and store in an airtight jar away from light.