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Silky Sicilian Watermelon Pudding (Gelo di Melone) – Refreshing Summer Delight
Dolce Flav
Rated 5.0 stars by 1 users
Category
Watermelon Flavor
Author:
Dolce Flav
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
This Sicilian Watermelon Pudding, or Gelo di Melone, is a beautifully simple yet elegant no-bake dessert that captures the pure, refreshing taste of watermelon. The process starts by blending and straining ripe watermelon to extract its juice, which is then gently simmered with sugar and thickened with cornstarch until it forms a smooth, custard-like pudding. Flavored traditionally with subtle notes of cinnamon or jasmine and vanilla, this pudding sets wonderfully in ramekins or molds. Just before serving, adorn with crunchy crushed pistachios and playful mini chocolate chips for a fun “seed” effect, making it perfect for summer gatherings or a light, fruity treat
Ingredients
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3 cups pureed and strained watermelon (about 710 ml)
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⅓ cup (40 g) cornstarch
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¾ cup (150 g) granulated sugar
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½ cinnamon stick
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1 teaspoon vanilla extract
Directions
In a saucepan, stir together the strained watermelon juice, sugar, and cinnamon until the sugar fully dissolves and the mixture gently simmers.
Meanwhile, whisk the cornstarch into a small amount of watermelon juice to form a smooth slurry.
Slowly add this slurry to the simmering juice, stirring continuously until the pudding thickens to a creamy, custard-like consistency, about 10–15 minutes.
Remove from heat, discard the cinnamon stick, and stir in vanilla extract if using.
Pour the warm pudding into ramekins or molds rinsed with a little water, then refrigerate until fully chilled and set—ideally for several hours or overnight.
Just before serving, garnish with vibrant pistachios and dotted chocolate chips for a visually appealing and flavor-packed presentation.
Recipe Note
10 Frequently Asked Questions
Can I make Gelo di Melone vegan?
Yes—substitute cornstarch with arrowroot or tapioca starch and use plant-based sugar or sweeteners.
How do I ensure a silky texture without lumps?
Always mix cornstarch with a small amount of juice before adding to hot mixture and whisk constantly.
Can I use frozen watermelon?
Yes—just thaw and strain thoroughly to remove excess water for best results.
Can this be made in large mold instead of individual ramekins?
Absolutely—pour into a single mold, chill, unmold, and slice for a stunning presentation.
How far ahead can I make it?
You can prepare it a day ahead; store covered in the fridge for up to 2–3 days
Can I skip the cinnamon or jasmine?
Yes—the dessert is lovely on its own. Add fresh mint or citrus zest for a different flavor profile.
What are good garnish alternatives?
Toasted coconut flakes or chopped fresh fruits like berries also complement the sweet watermelon base.
Is it okay to use honey instead of sugar?
Yes, but reduce the amount slightly since honey is sweeter and adds moisture.
Can this be frozen?
Not recommended—the texture changes once thawed. Best served chilled, not frozen.
Can I serve it with something else?
Serve it with light whipped cream, berry compote, or as a sweet filling in a crostata pie