(I've heard you can make watermelon-rind preserves, but I don't know if it's
worthwhile.)

So anyway, I stumbled on what looked like a pretty good deal for cut and
cubed watermelon - it came to $1.60 a pound. I assume it came from a nice,
big melon, maybe an oval one - not a miniature.

Does anyone know how much the red part from, say, a 15-pound melon tends to
weigh once the rind has been removed? If this sale happens again, I'd like
to know if I saved money or not. Thanks.


Lenona.

wrote in rec.food.cooking:

> (I've heard you can make watermelon-rind preserves, but I don't know
> if it's worthwhile.)
>
> So anyway, I stumbled on what looked like a pretty good deal for cut
> and cubed watermelon - it came to $1.60 a pound. I assume it came
> from a nice, big melon, maybe an oval one - not a miniature.
>
> Does anyone know how much the red part from, say, a 15-pound melon
> tends to weigh once the rind has been removed? If this sale happens
> again, I'd like to know if I saved money or not. Thanks.
>
>
> Lenona.

Hi Lenora,

That item is both seasonal and locality priced. For here, you paid
double easily because we can get a 15lb whole one for 3.50 each. THat
doesnt mean you didnt save money. We are really close to the areas
where they grow them.

The rind and skin don't weigh more than the inside red part if that
helps. By volume, they are about 6% of the total that if you have no
use for (as in watermelon rind pickles) that is wasted.

To figure your savings, you have to compare your local price for whole,
against cut.


--

Sqwertz wrote in rec.food.cooking:

> On Sat, 30 May 2015 13:45:14 -0700 (PDT), wrote:
>
> > (I've heard you can make watermelon-rind preserves, but I don't
> > know if it's worthwhile.)
> >
> > So anyway, I stumbled on what looked like a pretty good deal for
> > cut and cubed watermelon - it came to $1.60 a pound. I assume it
> > came from a nice, big melon, maybe an oval one - not a miniature.
>
> Wow.
>
> > Does anyone know how much the red part from, say, a 15-pound melon
> > tends to weigh once the rind has been removed? If this sale happens
> > again, I'd like to know if I saved money or not. Thanks.
>
> You'd use the red AND green parts to make preserves. The "red part"
> should be 60% of the total weight of a 8-10 pound watermelon.
>
> -sw

I've not had that type. Do you have a recipe for it perchance? The
only ones i know of are all green/white parts. Doesnt mean yours is
wrong, just unfamiliar to me.

Carol

--

On Sun, 31 May 2015 13:18:00 -0500, "cshenk" > wrote:

>Sqwertz wrote in rec.food.cooking:
>
>> On Sat, 30 May 2015 13:45:14 -0700 (PDT), wrote:
>>
>> > (I've heard you can make watermelon-rind preserves, but I don't
>> > know if it's worthwhile.)
>> >
>> > So anyway, I stumbled on what looked like a pretty good deal for
>> > cut and cubed watermelon - it came to $1.60 a pound. I assume it
>> > came from a nice, big melon, maybe an oval one - not a miniature.
>>
>> Wow.
>>
>> > Does anyone know how much the red part from, say, a 15-pound melon
>> > tends to weigh once the rind has been removed? If this sale happens
>> > again, I'd like to know if I saved money or not. Thanks.
>>
>> You'd use the red AND green parts to make preserves. The "red part"
>> should be 60% of the total weight of a 8-10 pound watermelon.
>>
>> -sw
>
>I've not had that type. Do you have a recipe for it perchance? The
>only ones i know of are all green/white parts. Doesnt mean yours is
>wrong, just unfamiliar to me.
>
> Carol

that's what I am familiar with -- pickles make from the white inner
portion.
Janet US

Thanks for all the advice.


> So anyway, I stumbled on what looked like a pretty good deal for cut and
> cubed watermelon - it came to $1.60 a pound. I assume it came from a nice,
> big melon, maybe an oval one - not a miniature.


And I checked again and they are selling three containers for $10. That's
a total of 7.5 pounds. (One can also buy a container of mixed melon types
and pineapple - that is, the 40-oz. container has watermelon, cantaloupe,
honeydew, and pineapple. Not bad.)


Lenona.

Sqwertz wrote in rec.food.cooking:

> On Sun, 31 May 2015 14:34:01 -0600, Janet B wrote:
>
> > On Sun, 31 May 2015 13:18:00 -0500, "cshenk" >
> > wrote:
> >
> > > Sqwertz wrote in rec.food.cooking:
> > >
> >>> On Sat, 30 May 2015 13:45:14 -0700 (PDT),
> wrote: >>>
> >>> > (I've heard you can make watermelon-rind preserves, but I don't
> >>> > know if it's worthwhile.)
> >>> >
> >>> > So anyway, I stumbled on what looked like a pretty good deal for
> >>> > cut and cubed watermelon - it came to $1.60 a pound. I assume it
> >>> > came from a nice, big melon, maybe an oval one - not a
> miniature. >>>
> >>> Wow.
> >>>
> >>> > Does anyone know how much the red part from, say, a 15-pound
> melon >>> > tends to weigh once the rind has been removed? If this
> sale happens >>> > again, I'd like to know if I saved money or not.
> Thanks. >>>
> >>> You'd use the red AND green parts to make preserves. The "red
> part" >>> should be 60% of the total weight of a 8-10 pound
> watermelon.
> > >
> > > I've not had that type. Do you have a recipe for it perchance?
> > > The only ones i know of are all green/white parts. Doesnt mean
> > > yours is wrong, just unfamiliar to me.
> > >
> >> Carol
> >
> > that's what I am familiar with -- pickles make from the white inner
> > portion.
>
> Pickled watermelon, yes - just the rinds. But the PRESERVES I've seen
> use both the pulp (or at least the juice) and the rind.
>
> -sw

Ah ok. I've not seen them but then I've not seen everything! No
reason to not make them to preserves though they'd need reducing i
should think to make them work. Humm. Interesting idea!

Carol

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