This jelled dessert from Palermo, Sicily, is made from watermelon juice and several added flavors. It’s thought the recipe goes back to the 9th century when Sicily was under Arab rule. Using pistachios and jasmine in the recipe (as the original did) is said to be a connection to Arab and Levante cuisines. These days, the pudding turns playful if mini chocolate chips are added as “seeds” (see Variations).

Ingredients:
Serves 4
2½ cups watermelon juice, filtered through a sieve to remove all pulp (it will be used in 2 batches)
⅓ cup cornstarch
¾ cup sugar
½ cinnamon stick
1 teaspoon vanilla extract
Coarsely ground pistachios (may be roasted or unroasted, salted or unsalted, as you choose)
Mini chocolate chips (optional)
Preparation:
Decide if you prefer the watermelon pudding in four small ramekins (or single-person molds) where the contents can be unmolded or in one serving bowl. Have your choice nearby, ready to use.
Place the cornstarch in a medium bowl. Slowly whisk in ½ cup watermelon juice. Whisk until the cornstarch is completely dissolved and there are no lumps. Set aside.
In a medium saucepan, whisk together the remaining 2 cups of watermelon juice and sugar; add the ½ cinnamon stick. Bring the mixture to a boil, then reduce the mixture to low.
Whisk in the watermelon juice and cornstarch mixture that has been set aside. Cook over low heat, stirring constantly, as it thickens for 10 -15 minutes. This will give it time to become very thick, almost custardy, while also giving the cinnamon time to flavor the mixture.
If you are using four ramekins and wish to unmold them, rinse them with water. Do not dry. (This will help with unmolding.)
Pour the thickened watermelon juice into the wet ramekins or the single serving bowl. Cover and refrigerate overnight.
Serve chilled unmolded, in the ramekins, or in the serving bowl. Garnish with pistachios (and mini chocolate chips, if you are using them).
Variations:
- In Sicily, rather than flavoring the mixture with cinnamon, it’s traditional to use a bit of homemade jasmine water.
- Also in Sicily, one of the garnishes is sometimes chopped pieces of zuccata (Sicilian candied pumpkin). Candied watermelon rind could be a good substitute.
- Mini chocolate chips – not large ones – create an additional garnish that reminds diners of watermelon seeds.
- With care, mini chocolate chips can be added to the pudding to make it seem as if it is seeded watermelon. BUT, and this is extremely important, before the mini chips are added, the pudding must be cooled in the refrigerator for a while so as not to melt the chocolate. Otherwise, a messy, muddy pudding is the result. So, test the pudding temperature carefully before stirring in any mini chips.
–Adapted from recipes and information on Manu’s Menu (https://www.manusmenu.com/), Carrots and Tigers (https://carrotsandtigers.com/, and Tara’s Multicultural Table (https://tarasmulticulturaltable.com/)
Recipe tested by Ellen Ficklen; email questions to hello@watermelontimes.com