So what to do with Citron Melons? The solution was to make some preserves. When I started I found out just how tough the rind was and needed a carving knife. Once cut open, the melon has red seeds evenly distributed throughout the fruit. It took some time to remove the seeds and cut the melon into bite size pieces.
There are various recipes available for citron preserves but they usually involve mixing fruit with ginger, lemons and sugar. I tried 3 different recipes with the following results:
Recipe 1 – treated the citrons like pickles. The melon pieces were soaked in brine for a day and drained and rinsed several times. Then they were boiled in a mix of sugar, lemon juice and lemon pulp with ginger root. The end product was a nice yellow colour with chunks of solid fruit.
Recipe 2 – The melon pieces were boiled in a mix of sugar, lemon juices and ginger root and toward the end crushed pineapple was added. This mixture carmelized quite a bit and did not have many chunks of fruit – everything was reduced to a pulpy mass.
Recipe 3 – Again the melon pieces were treated like pickles as above. After this they were boiled in a mix of sugar, cinnamon stick and cloves. This made for quite a different flavour.
Because citron melon has so much pectin in it, all these products are very thick and have a firm set.
Come by on Sunday, May 9th to sample these products at our annual Mother’s Day Tea!