Candied Watermelon Rind

Steps

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1. 1
   Thoroughly wash the watermelon. Slice off the outer green rind, exposing the white inner layer about 1 inch thick. Carefully peel away the green skin. Remove any excess red flesh from the rind, keeping only the white portion. Cut into strips approximately 1/4 inch wide and 1 inch long, until you have about 6 cups total.
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2. 2
   Place the prepared watermelon rind strips in a large bowl and cover with 1 tablespoon of baking soda and 4 cups of water. Cover and let soak at room temperature for at least 6 hours or overnight.
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3. 3
   Drain the watermelon rind through a strainer and rinse thoroughly under running water 2–3 times to remove all traces of baking soda.
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4. 4
   In a large pot, add 1 cup of water and bring to medium-high heat. Add 2 cups of white sugar, 1/2 cup of brown sugar, and 1 cinnamon stick (cut into smaller pieces for easier mixing).
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5. 5
   Add the drained watermelon rind to the pot and stir gently to coat with the sugar mixture. Once the sugar dissolves and the mixture comes to a boil, reduce heat to medium.
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6. 6
   Simmer over medium heat for about 40–45 minutes, stirring every 5–10 minutes to prevent scorching on the bottom. Watch as the watermelon rind darkens in color and the syrup thickens. Cook until the syrup is visibly thick and reduced; timing may vary depending on how much liquid the rind releases.
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7. 7
   Add 2 teaspoons of lime juice, which adds brightness and helps preserve the texture of the candy during storage, preventing it from becoming too hard. Cook for another couple of minutes until well combined.
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8. 8
   Pour the finished candied watermelon rind into clean glass jars to cool completely. Once sealed, store in a cool place for up to 3–4 weeks. Serve as a standalone snack or add to milk tea, Thai iced tea, or other beverages.
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