Sicilian Watermelon Pudding

Much like lemons and eggplant, watermelon was first introduced to Sicily during Arab rule in the 9th century. Grown in abundance on the island today, the luscious melon has become a staple in Sicilian summertime cuisine. The sweet, hydrating fruit is readily available in markets throughout the summer, and is enthusiastically enjoyed in frozen granitas. Turning watermelon into a more elevated dessert, gelo di melone is, however, one of the most popular ways to enjoy the pink treat. Carefully cooked down, strained, and cooled into a beautiful pudding and garnished with bitter-sweet chocolate to imitate seeds, this watermelon pudding is a great way to try something new with the beloved summer fruit. 


Sicilian Watermelon Pudding



Serves 4


For the pudding

▢ 4 cups fresh watermelon
▢ 3 tbsp cornstarch
▢ 1/3 cup granulated sugar
▢ 1 cinnamon stick 

For the garnishes 

▢ 1/4 cup roughly chopped bittersweet chocolate
▢ 1/4 cup roughly chopped Pistachios
▢ 1 tbsp Bee Pollen

▢ 1 cup heavy whipping cream
▢ Pinch of sea salt
▢ 1 tbsp granulated sugar



  1. Puree the watermelon in a blender. 
  2. Place 1 cup of the blended watermelon into a bowl with the cornstarch. Whisk to combine until there are no lumps. 
  3. Place the remaining watermelon juice, sugar and cinnamon stick into a saucepan and bring to a boil. Reduce the heat and use a spatula to stir constantly. Add the watermelon/cornstarch mixture to the saucepan and cook, stirring constantly until the mixture has thickened. Roughly 10 minutes.  
  4. Strain through a fine mesh strainer and allow to cool slightly. Pour into your desired serving dishes (ramekins, coup glasses, etc.) and place in the refrigerator to cool completely for at least 4 hours. 
  5. When you’re ready to serve, make a whipped cream by adding heavy cream, salt and sugar to a bowl. Whisk until it reaches your desired consistency. One good indication that the cream is ready is that it will hold a ribbon-like texture when you whisk. You don’t want to over whisk as this will turn the cream into the clumpy startings of butter. 
  6. Serve the watermelon pudding with a dollop of whipped cream, and sprinkle with chopped chocolate, pistachio and bee pollen. 
  7. Mangiamo.


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