Sicilian Watermelon Pudding – Gelo di Mellone

Begin by slicing your watermelon into manageable wedges. Carefully remove the rind, chop the fruit into smaller cubes, and meticulously pick out every seed using a small knife or tweezers. Place the de-seeded flesh into a high-powered blender or food processor, puréeing it until completely smooth and liquefied.

Next, strain the blended mixture through a fine-mesh sieve or cheesecloth into a large bowl to filter out any fibers and residual seeds, pressing firmly with a spoon to extract maximum juice. For those with a juicer, you can streamline this process by extracting the juice directly. Confirm that you have exactly 500 ml (half a liter) of pure, seedless watermelon juice before proceeding.

In a separate cup, combine either wheat starch or cornstarch (according to your preference) with approximately 100 ml of the reserved watermelon juice. Whisk thoroughly until the starch is fully dissolved, ensuring a smooth, lump-free mixture.

Incorporate this starch blend back into the remaining watermelon juice. Sprinkle in the sugar and add a small pinch of ground cinnamon to enhance the aromatic depth. Stir well to fully integrate the ingredients.

Pour the combined mixture into a medium saucepan and set it over low heat. Stir continuously with a wooden spoon or silicone spatula. After a few minutes, you’ll observe the pudding deepening in color—as it gently heats, the mixture will thicken and become glossy.

Allow the pudding to reach a gentle boil, then continue stirring for another 1–2 minutes. At this stage, the pudding should be viscous enough to lightly coat the back of your spoon, indicating it’s ready for molding.

Transfer the hot pudding carefully into four individual molds or a single larger mold (sized for half a liter). Allow it to cool on the counter until it reaches room temperature, then place it in the refrigerator for at least 6 hours to set completely.

When ready to serve, gently unmold the pudding by running a thin knife around the edges. Invert onto a serving plate and garnish with elegant shavings of dark chocolate and a sprinkle of chopped pistachios or almonds. These traditional Sicilian toppings add crunch, richness, and visual appeal—making your Gelo di Mellone as beautiful as it is delicious.