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Cypriot Watermelon Rind Spoon Sweet is a preserve made from the white part of watermelon rind, simmered in a lemon and cinnamon syrup until it turns soft and amber. In Cyprus and Greece it’s called glyko karpouzi, one of the classic spoon sweets served in small dishes alongside coffee.
The rind itself has almost no flavor on its own, which is what makes this recipe interesting. It soaks up the sugar syrup, lemon, and spice, so the finished piece tastes closer to candied citrus peel than watermelon.
I like this recipe because it uses a part of the watermelon most people throw away. You cut off the green skin, keep the firm white layer, and simmer it low and slow until it turns glossy and holds its shape on a spoon.
The texture stays a little firm, almost like a soft jelly candy, not mushy. A cinnamon stick and a few cloves in the syrup give it a warm background flavor that works well with strong coffee or a spoonful of plain yogurt.
Why You’ll Love This Recipe
- Uses up watermelon rind instead of tossing it out
- Keeps for months in the fridge in its syrup
- Needs only a handful of pantry ingredients
- Tastes like candied citrus peel, not watermelon
Ingredient Notes
- watermelon rind: Use only the firm white layer between the green skin and the pink flesh. That white part is what candies well.
- granulated sugar: Plain white sugar gives the clearest syrup. Brown sugar will work but turns the syrup darker and adds a molasses taste.
- lemon juice: Fresh juice keeps the syrup from crystallizing as it cooks. Bottled juice works in a pinch, but fresh tastes brighter.
- cinnamon stick: Use a whole stick, not ground cinnamon, or the syrup will turn cloudy and gritty.
- whole cloves: Optional, but they add a warm background note. Leave them out if you find clove overpowering.
Cypriot Watermelon Rind Spoon Sweet in Syrup
Ingredients
Method
- Cut the watermelon and scoop out the pink flesh, saving it for eating. Use a vegetable peeler or knife to remove the green skin from the rind, leaving only the firm white layer.
- Cut the white rind into 2.5 cm / 1-inch cubes. You should have about 800 g of rind pieces.
- Put the cubes in a bowl or in your 6-quart / 5.7 L stockpot and cover with cold water. Soak for 8 to 12 hours, or overnight in the fridge, so the pieces stay firm.
- Drain the rind and cover with fresh water in the same pot. Bring to a boil and simmer for 12 to 15 minutes, until a knife slides through easily but the pieces still hold their shape. Drain well.
- In a 3-quart / 2.8 L saucepan, combine the sugar and 400 ml water. Bring to a boil over medium heat, stirring until the sugar fully dissolves.
- Add the drained rind, lemon juice, lemon slices, cinnamon stick, and cloves. Lower the heat to a gentle simmer.
- Simmer for 45 to 55 minutes, stirring occasionally and skimming off any foam, until the rind turns translucent amber and the syrup thickens enough to coat the back of a spoon. The syrup should read about 104C/219F on a candy thermometer if you have one.
- Remove the cinnamon stick and cloves. Let the pot cool for 20 minutes.
- Spoon the rind and syrup into sterilized jars, leaving a little headspace at the top. Seal, cool completely, then refrigerate.
Notes
- Soak rind overnight in cold water for a firmer texture.
- Remove the cinnamon stick and cloves before jarring the sweet.
- Skim foam from the syrup for a clear, glossy finish.
- Use only the white rind layer, never the green skin.
Tips for Success
- Cut the rind into even 2.5 cm pieces so every piece cooks and candies at the same rate.
- Soak the cut rind in cold water overnight to keep the pieces firm instead of mushy.
- Check syrup with a candy thermometer, it’s ready at about 104C/219F, or test on a cold plate.
- Skim any foam off the syrup as it simmers, for a clear, glossy finished preserve.
- Sterilize your jars in boiling water before filling, so the spoon sweet keeps longer in the fridge.
Variations
- Tuck 8 to 10 whole blanched almonds into the rind pieces before jarring, for the traditional almond version.
- Swap half the cinnamon stick for a split vanilla bean, for a softer, sweeter background flavor.
- Use lime juice instead of lemon juice, for a sharper, more floral edge to the syrup.
Storage and Reheating
Store Cypriot watermelon rind spoon sweet in a clean, sealed jar in the fridge for up to 3 months. Keep the rind pieces submerged in their own syrup, this keeps them from drying out or picking up odors from the fridge.
This is a cold preserve, so there’s no reheating step. Serve it straight from the jar at room temperature or chilled, whichever you prefer.
Serving Suggestions
Cypriot watermelon rind spoon sweet is traditionally served on a small plate with a glass of cold water and a cup of Greek or Cypriot coffee. A spoonful between sips of coffee is how most people eat it.
You can also spoon it over thick plain yogurt, vanilla ice cream, or a slice of toasted bread. The syrup on its own is worth saving too, stir a spoonful into hot or iced tea.
FAQ
Why is the rind still firm or crunchy after simmering in syrup?
It usually means the rind wasn’t soaked or blanched long enough before it went into the syrup. Soak the cut rind in cold water overnight, then blanch for 12 to 15 minutes until a knife slides through easily. Sugar syrup won’t soften raw rind on its own, it mainly candies pieces that are already tender.
Can I use lime juice instead of lemon in this spoon sweet?
Yes, lime juice works as a straight swap for lemon juice in this recipe. It gives a sharper, slightly more floral taste and still keeps the sugar syrup from crystallizing as it cooks. Use the same amount, about 3 tablespoons for this batch.
How long does watermelon rind spoon sweet keep in the fridge?
Cypriot watermelon rind spoon sweet keeps for up to 3 months in the fridge when stored in a clean, sealed jar and kept submerged in its own syrup. The sugar syrup acts as a preservative, so the pieces stay firm and don’t spoil quickly. Always use a clean spoon each time you serve it.
What do you eat Cypriot watermelon rind spoon sweet with?
Spoon sweets like this one are traditionally served on a small plate next to a glass of cold water and a cup of Greek or Cypriot coffee. You can also spoon it over plain yogurt, vanilla ice cream, or thick toast. A little syrup drizzled on top is normal.
Is Cypriot watermelon rind spoon sweet gluten free and vegan?
Yes, this spoon sweet is naturally gluten free and vegan since it’s just watermelon rind, sugar, water, lemon, and spices. There’s no dairy, eggs, or flour in the recipe. It’s a good sweet option if you’re cooking for mixed diets.
Why did my syrup turn cloudy or start to crystallize?
Cloudy or crystallized syrup usually happens when sugar sticks to the side of the pot and isn’t stirred back in, or when the syrup boils too hard without enough lemon juice. Keep the heat at a gentle simmer and stir until the sugar fully dissolves. The lemon juice helps keep the syrup clear.