Watermelon rind preserves are made across the world, from south America’s sweet watermelon rind jam to Serbia’s slatko od lubenice preserve. In Ukraine, especially in the Kherson region, which is renowned for its carbon-rich soil and prized fruit and veg, it is typical to use the whole watermelon, with the rind often turned into a tasty preserve by cubing and soaking it in lime or vinegar, then boiling it up with sugar syrup and aromatics. My version is a fusion of these very different recipes, adding lime for acidity and ginger for depth of flavour. It’s delicious on toast, pancakes or yoghurt for breakfast, and also works well as a condiment for spiced vegetables, chicken, pork and oily fish. In most watermelon rind jam recipes, the tiger-striped green exterior is peeled off and discarded, but I enjoy the extra texture you get from the skin, which reduces waste and preparation time while adding bulk. As with most fruit, including citrus, where the exterior is not conventionally eaten, it is advisable to use organic produce to reduce exposure to pesticides.
