Eating watermelon on a hot summer’s day is sort of like sticking your head in the fridge to cool off. Am I right?? That ‘ahhhh’ feeling you get from that first juicy, refreshing bite.
Our fourth heat wave of the summer is now in progress and I have taken to buying loads of farm-raised melons at the local market, tossing them in my blender and whipping them up into frothy heat-wave-worthy concoctions.
But wait, first I must detour for a second – a moment of gratitude to my cherished Vitamix blender is in order. Oh, dear Vitamix, when I first saw your hefty price tag, I shuddered and laughed you off – even though you are called THE.KING.OF.ALL.BLENDERS. How could a mere blender be worth that amount? It whirls things for goodness sake. But then, forced to use up some loyalty points on a cancelled credit card, you shone like a beacon in my life. BUY ME! you screamed from the webpage. (Cue the soppy music.) So I did and I have never looked back – you have become MY. MOST. CHERISHED. KITCHEN. POSSESSION. EVER. You crush ice. You demolish tomato skins. You make me frothy watermelon juice in 5 seconds. Sniff, sniff.
Sorry, back to the watermelon! I first had this refreshing treat on a trip while sitting on a pier near the water in bustling Palermo – a much needed break from a day of exploring the flea markets near the sea – and it was love at first bite. The blend of the chocolate or pistachios (or both) with the watermelon pudding is exquisite. Try whipping up some fresh cream to dollop on top. Use little mini chocolate chips and toss them in to resemble seeds if your heart desires. This simple summer recipe is an excellent way to end a meal on a hot summer’s day.
And should you have any of that watermelon juice left over, just add in some vodka and toss over ice. See – no need at all to stick your head in the fridge.
You are welcome.
Happy Summer! xoxo
Gelo d’Anguria (Watermelon Pudding)
- About 4 cups of watermelon juice (I used a 5 pound watermelon)
- ½ cup cornstarch
- ½ cup sugar (or more to taste)
- Dark chocolate, roughly chopped
- Pistachios, roughly chopped
Chop up the watermelon, remove any seeds and toss it into a blender or food processor. Blend until smooth.
Place the cornstarch in a medium pot. Add in some of the watermelon juice (about 1 cup) and stir until smooth and the cornstarch has dissolved completely. Add in the rest of the juice and stir. Bring to a slow simmer over medium low heat. Add in the sugar. Taste. (I like my desserts less sweet. Add more sugar if you desire.)
Cook for about 10 minutes, allowing the mixture to thicken. Continue to stir. When the mixture coats the back of the spoon, remove from heat. Pour into bowls, glasses, ramekins. Place in the refrigerator and chill until set, approximately 4 hours.
Sprinkle with the dark chocolate and pistachios. Serve with freshly whipped cream if you desire. Enjoy!
Michele, I made this today served with chocolate and pistachios ….FANTASTIC!!! Thanks for sharing.
Yeah!! Sorry took so long to respond…in italia!! Hope you are well!!
We were supposed to visit Italy in September 2020, but had to cancel due to the COVID pandemic. I decided to do an authentic Italian meal for each night with should have been there instead. We had this as dessert for our first night. What a wonderful and interesting recipe. So delicious!!! I did with both pistachio and chocolate bits along with a small amount of fresh whipped cream. Thank you for sharing!
Glad you enjoyed it, John! What a great idea to cook authentic each eve! This is one of my all-time favorite desserts – especially when in Sicily. Grazie, Michele