Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Preserved Watermelon or Citron Rind
Ingredients
Directions
Prepare the rind
Remove the green outer peel of the melon and scrape away the soft inner part.
Cut the rind into strips or shapes.
Steam the rind for 3 hours in a covered kettle, lining it with grape leaves if available.
Sprinkle 2 teaspoons of powdered alum over each layer of the rind. Add enough water to just cover the rind.
After steaming, transfer the rind to very cold water. Soak the rind for 4 hours, changing the water 4 times.
Make the syrup and cook the rind
Make a syrup by boiling 1 quart of water with 2.5 pounds of sugar, skimming until the scum ceases to rise.
Drop the rind into the syrup. Simmer until tender enough to pierce with a straw.
Remove the rind with a skimmer. Spread the rind on flat dishes to sun-dry for a couple of hours.
Add sliced lemon and green ginger to the syrup. Boil the syrup for 10 minutes. Set the syrup aside.
Jar and seal
Once the rind is cool, place it in jars.
Bring the syrup to a boil. Pour the syrup over the rind in the jars.
Seal the jars once cool.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Lemon + gingertop 5% of all pairsSmell alikestrongCooked together5,154 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Syrup + sugartop 6% of all pairsSmell alikestrongCooked together5,842 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Syrup + gingertop 16% of all pairsSmell alikelowCooked together950 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Sugar + gingertop 17% of all pairsSmell alikelowCooked together14,054 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
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Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and ginger barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Watermelon or citron rind
- Forms the firm, tender-crisp body of the preserve once cooked in syrup.
- Powdered alum
- Firms the rind's texture so it holds its shape during long cooking.
- Granulated sugar
- Sweetens the preserve and, as a concentrated syrup, preserves the rind.
- Lemon
- Adds acidity that brightens the flavor of the sweet syrup.
The step that matters
Skimming the syrup. Skimming removes the scum that rises as sugar syrup boils, keeping the syrup clear and clean-tasting. Stop once the scum no longer rises, as the syrup is then ready for the rind.
Swap the lemon
How well each one fits the dish's main ingredients (syrup, sugar, ginger):
- Vanillafits better
- Lemonthe original
- Pearfits about as well
- Raisinfits about as well
Fit is the average pairing score against syrup, sugar, ginger. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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