This quick and refreshing summer dessert from Sicily is a total winner
I can’t believe we are already in the middle of August. While large parts of Europe are still sweltering in the heat, it’s not long now and summer will be gone.
While temperatures are still high, and melons are still plentiful, I had to share one of my favourite summer desserts.
Whenever I am craving something either refreshing, outright delicious, quick and easy to prepare, or particularly unique (or all the above combined), I know I will never get disappointed looking to the Mediterranean cuisine for inspiration. Italy’s cuisine is particularly perfect when it comes to unique desserts – beyond ice cream, panna cotta, and tiramisu. Not that there would be anything wrong with either of these.
Some years ago, during a last-minute trip to Sicily just a few days ahead of Ferragosto, Italy’s main summer holiday celebrated on the 15th of August, I discovered Gelo di Mellone (and yes, it’s written with two ‘l’). While I love the specific Sicilian cuisine, with certain dishes resembling other classic Italian recipes but also very much rooted in the islands historic past when Sicily was occupied by the Phoenician, Greeks, Arabs, Normans, Spanish, and yes also Romans, I am no huge fan of Sicilian desserts. For my taste, they are usually to much on the sweet side. But not so the Gelo di Mellone! Fruity and refreshing, this one immediately went up on my favourite summer dessert list to at least the Top 5.
When it’s hot outside, I will invariably turn to this delicious, refreshing summertime dessert. It’s a total winner, and one of the easiest desserts to prepare. And the bright red colour makes it a real showstopper on the table, don’t you agree?
Gelo di Mellone, which takes its name from the Sicilian dialect for watermelon, muluna or muluni, comes from Palermo in Sicily where it is traditionally prepared for Feast of Saint Rosalia which takes place annually in mid-July, while it’s also a very popular dessert for the Ferragosto holiday.
Like many of the traditional Sicilian dishes, the recipe for watermelon pudding goes actually back to time when Sicily was under Arab rule during the 9th century. It’s said that watermelons were originally brought to Sicily from the Nile River while the typical garnishing including pistachios and jasmine definitely highlight a connection to the Arab and Levante cuisines.
Recipe: Gelo di Mellone (Sicilian Watermelon Pudding)
Serves 4-6
1 small to medium watermelon, peeled, seeded, and cut in large chunks
90 g cornstarch
100 g sugar
chocolate shavings, chopped pistachios, and jasmine flowers for garnishing
Puree the watermelon in a blender then strain the puree through a fine sieve. Measure out 1 litre of watermelon juice.
Pour the watermelon juice into a medium saucepan. Add the sugar, then slowly stir in the cornstarch and continue stirring until fully blended. Bring to a boil over medium heat. Stir frequently to avoid lumps. Cook until the mixture starts to thicken to an almost custard like consistency.
Pour into 4 to 6 small bowls and set aside to let cool, then refrigerate for a couple of hours or better overnight.
Garnish with chocolate shavings, chopped pistachios, and if available jasmine flowers.
Carrots and Tigers 