Making Sicilian Watermelon Pudding

Did you know that if you spell the word 'Stressed' backwards that it spells 'Desserts'?

Sicily is the perfect place to destress especially as the island is known throughout the world as one of the best destinations for delicious desserts. There are absolutely loads of them.

The Arabs introduced sugar to Sicily and established sugar mills making it possible to make desserts such as cassata, cannoli, cubbaita and torrone, just to name a few, sweets made with almonds and also the art of making gelato and granita.

At this time of year Summer in Sicily always makes me think of watermelons, they have a super refreshing taste in the infernal summer heat. In high summer watermelons are in abundance throughout the island and they boast a strong and naturally sweet flavour.

One of my favourite things to do in the summer months is to stop at the roadside where local men with their three wheeled Ape vehicles have their tempting watermelons piled up high in the back with a barrel next to it with huge slices of watermelon chilling on ice. They put out plastic chairs and tables nearby for you to sit, relax and indulge in the juicy taste and cool down. Cue a dribbling chin and very sticky hands.

Watermelon in Italian is Anguria.

Watermelons are the perfect fruit to eat in the summer as they contain 92% water which means they can keep you hydrated in the heat.

They also have many health benefits with a unique mix of nutrients, vitamins, minerals and organic compounds including vitamin c, calcium, magnesium, fiber, protein and potassium. Watermelons are good for cardiovascular and bone health, reduce body fat and they are also an aphrodisiac!!!!

Watermelons with their sexy pink colour are great to boost your libido. They contain an amino acid called 'citrulline'. Citrulline relaxes blood vessels giving it a natural effect similar to Viagra. Simply put a whole watermelon into a blender including the rind with a whole lemon and then blitz into a super juice then off you go.

See and you thought that I only just gave you food and travel tips 😜

This week in Sicily everyone celebrated Ferragosto which is one of the biggest holidays in Italy celebrated on the 15th August.

Everyone takes the day off and heads to the beach. Traditionally Ferragosto marks the start of Italy's summer holidays. Northern Italian cities are deserted as everyone heads south to Sicily leaving signs on their businesses saying "Goodbye until 1st September".

At this time of year due to the abundance of watermelons many Sicilians will be busy making 'Gelo di Anguria", a delicious Sicilian watermelon pudding traditionally infused with jasmine and decorated with pistachios from the Sicilian town of Brontë, famous for its pistachio produce, or shaved chocolate from Modica, a south eastern baroque town famous for its unique chocolate production.

Sicilian watermelon pudding, also known as watermelon custard, is a delicate and light dessert and it dates back to the days when the island was under Arab rule. Due to its light texture it is perfect for summer months but it can be enjoyed at any time of the year. This dessert originated in Palermo where it is eaten in honour of Saint Rosalia the cities patron saint whose saints day is 15th July, but this dessert is also popular for Ferragosto.

The colours make a striking addition to your menu with the contrast of bright red watermelon and bright green pistachios on top, making the desserts look likes jewels from Arabic/Norman times. As well as a dessert the pudding can make a lovely palate cleanser useful to remove any delicious lingering Sicilian flavours from your mouth so that the next course can be enjoyed with a fresh perspective.

Last weekend I put a post on social media of some watermelons that I photographed that were piled up on the side of the road waiting to be bought. Thereafter I received a few messages from my followers asking for the recipe and how to make Sicilian Watermelon Pudding, so by popular demand here is my trusty recipe:

Ingredients

Approximately half a watermelon to make 500ml of juice
25g Caster Sugar
30g Cornflour
Chopped Sicilian Pistachios or Modican Chocolate Shavings to Top
(Makes 4 Small Puddings)

Cut the watermelon into pieces and cut off the rind, place into a blender and blitz to make 500ml of juice. Pass the juice through a strainer to remove any seeds. Mix a little bit of the juice with the cornflour in a bowl. Add this mixture with the remaining juice and the sugar in a saucepan. Heat to a rolling low boil stirring continuously then cook on a low heat stirring occasionally until thickened. This can take some time but it will be worth the wait. Pour the liquid into serving glasses and then pop them into the fridge to set for a few hours. When they are set serve topped with chopped Sicilian pistachios or shaved Modican chocolate, or if you have them, jasmine flowers for a decorative touch.

I love making this dessert as it is so quick and simple to create and it tastes absolutely unique.

Please feel to contact me for my recommendations for cooking classes in Sicily.

Buon Appetito and Happy Summer 🍉