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Dessert

Frozen Watermelon

Frozen Watermelon is chilled watermelon cut into squares, frozen with salt and ice, served with optional sugar and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and wine are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 9,581 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Frozen Watermelon

Ingredients

Directions

Prepare the melon

  1. Cut the watermelon into long strips.

  2. Remove the seeds and cut off the green rind.

  3. Cut the pieces of melon into two-inch squares.

Chill and serve

  1. Place the squares in a freezer and pack them in salt and ice.

  2. Let the fruit stand for about an hour, but do not freeze solid.

  3. Serve heaped in a glass dish, optionally sprinkled with sugar and wine.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Watermelon
Provides the fruit that is chilled and served as the main dish.
Salt
Mixed with ice to make the surrounding mixture much colder than ice alone.

The step that matters

Let the fruit stand without freezing it solid. Salt and ice chill the melon quickly, so it can turn fully frozen if left too long. Stopping at a chilled, partly frozen state keeps the texture soft and icy rather than hard and unpleasant to eat.

“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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