Watermelon Pudding Recipe

Big Chuy seedless watermelons Nogales, Arizona

Prep Time: 45 minutes

Cook Time: 15 minutes

Ingredients:

  • 2-1/2 pounds ripe watermelon
  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon orange blossom water
  • Pinch of ground cinnamon
  • 1-1/2 ounces bittersweet chocolate, cut into small pieces
  • 2 tablespoons chopped pistachios plus extra for sprinkling

Preparation:

Cut watermelon into chunks and remove rind and seeds. Put watermelon through a food mill or process in a blender to get about 2 cups juice.

Combine the watermelon juice, sugar and cornstarch in a saucepan, and stir until the cornstarch completely dissolves. Bring the mixture to a boil over high heat, stirring constantly. Let boil for a few minutes until the pudding is bright red. Stir in the orange blossom water and cinnamon.

Pour into 4 or 5 small ice cream goblets. When cool, stir in chocolate pieces and pistachios.

Refrigerate until well chilled. To serve watermelon pudding, sprinkle with chopped pistachios and, if available, garnish with jasmine flowers.

Yield: 4 to 5 servings