All candied fruits are made with one aim: to extend their shelf life. In the case of candied watermelon, this changes slightly, as few people know that what is candied is the rind.
To make candied watermelon, the first thing we do is remove the inside, the red part, as what is actually candied is the rind. The porosity of the red flesh of the watermelon makes it break, making candying impossible. We try to leave just a little red, so it has a bit of colour.
A controlled cooking process is carried out with sugar and water until all the watermelons are candied.
Finally, all the strips of candied watermelon are left to dry and are glazed in a controlled-humidity chamber.
The ingredients of candied watermelon are: natural watermelon rind, sugar, glucose-fructose syrup, preservative (E-202), acidity regulator (E-330).
Energy 1276 kJ 300 kcal
Fat 0.2 g
of which saturates 0.0 g
Carbohydrates 73 g
of which sugars 67 g
Protein 0.5 g
Salt 0.01 g
May contain sulphites. Store in a cool, dry place.
