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Pickled Watermelon Rind Fool

  • Writer: Melanie
    Melanie
  • 20 hours ago
  • 1 min read

Serves 2

In celebration of International Pickle Day, I'm taking two of my favorite loves and combining them. Pickled watermelon rind is something I grew up eating with my grandgrandparents and sometimes, we ate it for dessert. This is my modern take on that memory: a light, tangy, barely-sweet fool that's as unexpected as it is unforgettable. If you haven't had it before, it's exactly what it sounds like: the white part of the watermelon (which we all throw away ), preserved in a sweet spiced brine. It's a Southern tradition that's been around for generations. You can find it at farmers markets and specialty grocery stores, or order it online.


Ingredients

3/4 cup cold heavy cream

1/4 cup mascarpone

2 tablespoons pickled watermelon rind brine, divided

1 tablespoon granulated sugar

1 teaspoon vanilla extract

¼ cup minced pickled watermelon rind

6 slivers pickled watermelon rind, for garnish


Instructions

  1. Place the heavy cream, mascarpone,  1 tablespoon of brine, sugar, and vanilla into a medium mixing bowl. Whip together until soft peaks form.

  2. Gently fold in the minced rind with a rubber spatula.

  3. Spoon into two serving glasses or small bowls. Top with rind slivers, drizzle with the remaining tablespoon of brine.

    Refrigerate until ready to serve.


 
 
 

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