Watermelon Jelly

(“Gelatina di Anguria” –“Gelo ri Muluni”)


                       gelo mellone


In Italy, the Gelatin of Watermelon is found on the shelves of gourmet grocery stores, but never equals the “Gelo di Muluna” homemade in a Sicilian kitchen. In season all good gelaterie,- ice cream parlors-, make a similar delicacy called Granita di Mellone, a granulated frozen mixture of watermelon juice, sugar, a hint of cinnamon and a dash of lemon juice. 
Because watermelon contains 92% of water, it is a great remedy to quench the tropical thirst typical of the season and the light and sweet taste makes it a very popular fruit.
In choosing a watermelon, hold it in your hands and prefer the one that is heavier for its size, it will be denser and juicer. Some skin may have discoloration where it laid on as it ripened. 
The dietary qualities of the watermelons are well known by the nutritionists and they are valued not only for the reason that they are low in calories and very nourishing, but because watermelons are high in lycopene, a potent antioxidant, which is useful in the prevention of cardiovascular diseases and some forms of cancer.
The content of lycopene in watermelon is higher than any other fruit or vegetable and it reaches the uppermost point when it is mature. 
This fruit contains dietary fiber, potassium and other minerals that are valuable aids in the control of blood pressure; also it contains beta-carotene which makes the watermelon an important instrument in the fight against all diseases. 
But let’s go back to the tasty part of this dialogue!


Makes approximately 2 quarts of Watermelon Jelly



  • 2 ½ lbs. Watermelon (Approximately, without the skin)
  • ½ lb. Sugar
  • ½ cup of chocolate shavings or chips
  • ½ cup toasted and crushed non salted pistachios or almonds
  • 1/3 cup cornstarch
  • A pinch of cinnamon


Strain the watermelon into a medium size pot. Add cinnamon.
Because cornstarch tends to form lumps, mix together the cornstarch and the sugar then sift into the pot. Stir and blend ingredients well.
Simmer over a low flame until bubbles break the surface, then lower the flame and continue cooking for 3 minutes.
Before you pour it into a large dish or in ramekins (small serving dishes), mix in the pistachios or almonds.
Cool it a few minutes, garnish with chocolate and refrigerate. Serve cold.



The proportion is to 5 parts of juice, add 1 part of sugar.
Strain the watermelon and place in a shallow container, with a pinch of cinnamon.
In a small pot, melt sugar with a few spoons of water. Bring to a boil, and cool it.
Combine sugar and the juice of 1 lemon with the strained watermelon, mix well and place in freezer. Stir frequently during the freezing process in order to produce a final grainy texture.
Serve before it freezes completely, and if frozen, scrape it to serve.
Watermelon can be substituted with berries or any other puréed fruits.