If you've never thought of turning watermelon into dessert, this centuries-old Sicilian recipe is a delicious place to start. Watermelon pudding (Gelo di Melone) is one of Sicily's most beloved summer desserts.
Despite its name, which translates to "melon jelly," it's actually made with watermelon juice that's thickened into a silky pudding-like dessert. Traditionally served during Ferragosto celebrations in August, it's often flavored with cinnamon or jasmine and studded with chocolate chips or pistachios.
Watermelon... pudding?
This simple dessert transforms a few humble ingredients (watermelon, cornstarch, sugar) into something surprisingly elegant. We blend up and strain watermelon into a ruby-red juice, which is cooked on low heat with some sugar and a cornstarch slurry. Once the cornstarch begins to thicken the pudding, we remove it from the heat, let it cool, then stir in some chocolate chips which stand in as watermelon seeds.
If you're extra (like us), then you'll want to whip up a little honeydew pudding to pour on top of the watermelon pudding like a rind. Topped with pistachios, this gelo di melone is a irresistable conversation starter.
If that sounds like too much work for you, then check out an easier summer dessert with a similar texture like these Mango Possets or Key Lime Pie Possets.
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Key Ingredients Needed for this Watermelon Pudding
How to make this Watermelon Pudding
- To make your watermelon juice, use a spoon to scoop out the flesh from ½ of a seedless watermelon and blend until no chunks of watermelon remain. Strain through a fine mesh sieve to remove the pulp.
- Divide the watermelon juice into 1 cup and 3 cup portions. Place the 3 cup portion in a saucepan over low heat and add in the sugar. Whisk to combine.
- In a small mixing bowl, combine the 1 cup portion of watermelon juice and the cornstarch and whisk until no lumps remain.
- Heat the watermelon juice and sugar until you can see the juice steaming, then add in the cornstarch slurry and whisk to combine.
- Continue cooking on low/medium low heat until the mixture thickens up and starts to simmer. Once it begins to simmer, continue simmering for about 3-5 minutes. When done, the mixture should coat the back of a spoon and will form a triangle when falling off of a spatula.
- Optional - If you want to make your pudding with a "rind", repeat this same process with a smaller quantity of honeydew juice (see the recipe card).
- Strain the mixture through a fine mesh sieve set atop a mixing bowl to remove any clumps of cornstarch and set aside to cool.
- Once the pudding has cooled to about 85˚F, stir in the chocolate chips, then pour into serving dishes, top with pistachios, and refrigerate.
- Let the pudding chill for a few hours, or overnight, until it's set up into a pudding-like consistency.
Top Tips from the CK Test Kitchen!
- Use a seedless watermelon for making the watermelon juice. The watermelon seeds will blend up and change the color and taste of your juice. If you can't find a seedless watermelon, remove as many seeds as you can before blending.
- Be sure to strain your watermelon juice. The pulp can really negatively affect the ability for this pudding to set up correctly.
- Do not add the cornstarch directly to the entire portion of juice - it makes it much harder to ensure that there won't be any clumping. Instead, reserve 1 cup of the watermelon juice, and whisk in the cornstarch to form a slurry, then add the slurry back into the larger portion of juice.
- There are several recipes for this pudding online, but deciding when the pudding is thickened up is not super clear on a lot of them. Here's what to look for:
- I heated mine to a temperature of 180-185˚F, and it set well every time.
- You should be able to dip a spoon in the mixture, run a finger along the back, and be left with a defined streak down the back of the spoon.
- If you put a spatula into the pudding, turn it sideways, and let the pudding slough off of it, it should form a triangle from the bottom of the spatula as it falls off.
- Be sure to give the pudding at least 4 hours in the fridge to set up, but it may need up to 8 hours or overnight.
- Storage: These are definitely enjoyed fresh once the pudding has set, as water will leech out of the pudding the longer it's stored in the fridge. We would recommend enjoying within 24-48 hours of setting.
More Summer Dessert Recipes You'll Love
We can't wait for you to make this watermelon pudding in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!
Recipe
Watermelon Pudding (Gelo di Melone)
If you've never thought of turning watermelon into dessert, this centuries-old Sicilian recipe is a delicious place to start. Watermelon pudding (Gelo di Melone) is one of Sicily's most beloved summer desserts. This recipe is naturally dairy free/vegan!
Ingredients
Method
- To make your watermelon juice, use a spoon to scoop out the flesh from ½ of a seedless watermelon and blend until no chunks of watermelon remain. Strain through a fine mesh sieve and discard the pulp.
- Divide the watermelon juice into 1 cup and 3 cup portions. Place the 3 cup portion in a saucepan over low heat and add in the sugar. Whisk to combine.
- In a small mixing bowl, combine the 1 cup portion of watermelon juice and the cornstarch and whisk until no lumps remain.
- Heat the watermelon juice and sugar until you can see the juice steaming, then add in the cornstarch slurry and whisk to combine.
- Continue cooking on low/medium low heat until the mixture thickens up and starts to simmer. Once it begins to simmer, continue simmering for about 3-5 minutes. When done, the mixture should coat the back of a spoon and will form a triangle when falling off of a spatula.
- Optional - If you want to make your pudding with a green "rind", repeat this same process with a smaller quantity of honeydew juice (see the recipe card).
- Strain the watermelon mixture through a fine mesh sieve set atop a mixing bowl to remove any clumps of cornstarch and set aside to cool.
- Once the pudding has cooled to about 85˚F, stir in the chocolate chips very gently (if you stir too much, they may start to melt), then pour into small serving dishes (glass jar or ramekin), top with chopped pistachios, and refrigerate.
- Let the pudding chill for a few hours, or overnight, until it's set up into a pudding-like consistency.
Notes
Use a seedless watermelon for making the watermelon juice. The watermelon seeds will blend up and change the color and taste of your juice. If you can't find a seedless watermelon, remove as many seeds as you can before blending.
Be sure to strain your watermelon juice. The pulp can really negatively affect the ability for this pudding to set up correctly.
Do not add the cornstarch directly to the entire portion of juice - it makes it much harder to ensure that there won't be any clumping. Instead, reserve 1 cup of the watermelon juice, and whisk in the cornstarch to form a slurry, then add the slurry back into the larger portion of juice.
There are several recipes for this pudding online, but deciding when the pudding is thickened up is not super clear on a lot of them. Here's what to look for:
I heated mine to a temperature of 180-185˚F, and it set well every time.
You should be able to dip a spoon in the mixture, run a finger along the back, and be left with a defined streak down the back of the spoon.
If you put a spatula into the pudding, turn it sideways, and let the pudding slough off of it, it should form a triangle from the bottom of the spatula as it falls off.
Be sure to give the pudding at least 4 hours in the fridge to set up, but it may need up to 8 hours or overnight.
Storage: These are definitely enjoyed fresh once the pudding has set, as water will leech out of the pudding the longer it's stored in the fridge. We would recommend enjoying within 24-48 hours of setting.
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