Dish

Gelo di melone

Watermelon pudding

Gelo di melone is made by blending fresh watermelon juice with sugar and cornstarch, and then cooking the mixture over low heat until it thickens and becomes jelly-like. The mixture is then poured into a mold and allowed to cool before being cut into cubes or shapes. Gelo di melone is a popular dessert in Sicily and is often served during the summer months.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert› Pudding

Origins and history

Gelo di melone is believed to have originated in Sicily during the Arab rule of the island in the 9th century. The dessert has since become a staple in Sicilian cuisine and is often served during special occasions like weddings and religious festivals.

Dietary considerations

Gelo di melone is gluten-free and vegan, making it suitable for those with dietary restrictions. It is also low in fat and sugar, making it a healthier dessert option.

Variations

There are many variations of Gelo di melone, including recipes that use different types of fruit juice like orange or lemon. Some recipes also call for the addition of spices like cinnamon or cardamom.

Presentation and garnishing

To ensure that your Gelo di melone is smooth and flavorful, be sure to use fresh watermelon juice and high-quality cornstarch. You can also experiment with different types of fruit juice and flavorings to create your own unique version of this classic dessert. When serving, garnish with a sprig of fresh mint or a dusting of powdered sugar.

Tips & Tricks

If you want to add a bit of texture to your Gelo di melone, try adding some diced fruit or nuts to the mixture before pouring it into the mold. You can also experiment with different shapes and sizes of molds to create a more visually interesting dessert.

Side-dishes

Gelo di melone is often served with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served with fresh fruit or a drizzle of honey.