CITRON MELON RECIPE

                  

Peel and seed enough Citron Melon to make 2 quarts of 1/2 inch cubes.  In a 6 quart non-aluminum pot (I use one with a strainer insert.), bring 1 1/2 cups of sugar and 3 cups of water to boil.  Then add the 2 quarts of melon cubes and cook for 20 minutes.  Remove from heat.  Cover and let stand overnight.  Drain and reserve 1 cup of liquid.  Pour the 1 cup of liquid back into the same pot and add 1 1/2 cups sugar and the juice of 1 citrus fruit of your choosing (lemon, orange, or lime) plus some of the grated rind of the fruit you chose.  (Do not use too much rind or it will be bitter.)  Bring this mixture to a boil and then add the cooked melon pieces back into the boiling mixture.  Cook until most of the liquid is absorbed stirring frequently to keep the mixture from sticking to the bottom of the pot.  Drain off the remaining liquid in a strainer.  Roll the pieces of cooked citron melon in granulated sugar.  Lay the pieces out on waxed paper lined cookie sheet and allow to air dry.  The drying process can take several days.  Turning the pieces occasionally will help them to dry quicker and more evenly.  When pieces are dry store in air-tight container in the refrigerator.  May be used in fruit cookies, fruit cake, sweet breads, muffins, etc. 

 

CITRON MELON

 

Really a watermelon, but used differently.  The plants are vigorous growers and will try to produce a crop in most any circumstance. A few plants will usually produce 50 to 100 melons. You never need to plant many seeds to get more than what you can use.  They thrive in poorer soil. The flesh is pale yellow-white and is used to make a product used in fruit cake, etc.   Packets contain 15 to 25 seeds.UPDATED FOR 2024