Sicilian Watermelon Pudding, known in Sicily as Gelo di Mellone or Gelo di Anguria, is a refreshing summer dessert traditionally associated with Palermo. Despite its Italian name, it's made with watermelon rather than melon, since mellone or muluni is the Sicilian word commonly used for watermelon.
This colorful dessert is prepared by thickening fresh watermelon juice with sugar and cornstarch. The result is a smooth, delicate pudding with an intense pink-red color and the naturally sweet, refreshing flavor of ripe watermelon.
Gelo di Mellone is traditionally flavored with jasmine and cinnamon, then decorated with chopped pistachios and small pieces or chips of dark chocolate. The chocolate resembles watermelon seeds, while the pistachios add color, texture, and a distinctly Sicilian touch.
Naturally dairy-free, egg-free, vegan, and gluten-free, Sicilian Watermelon Pudding is perfect for ending a summer meal. It can be served in individual glasses or chilled in small molds and unmolded onto dessert plates for a more elegant presentation.
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Ingredients
Prep Time: 20 Min | Cook Time: 10 Min | Chilling Time: 4 to 6 Hours | Servings: 8 small portions
- About 2 kg (4.4 lb) whole watermelon, enough to obtain 1 liter (4 cups) strained watermelon juice
- 100 g (½ cup) granulated sugar or slightly more depending on the sweetness of the watermelon
- 90 g (¾ cup) cornstarch
- 8 to 10 untreated food-grade jasmine flowers or 1 to 2 drops food-grade jasmine essence, optional
- ¼ teaspoon ground cinnamon, plus more for serving
- 40 g (¼ cup) mini dark chocolate chips
- 30 g (¼ cup) finely chopped unsalted pistachios
Kitchen Tools and Equipment
To make Sicilian Watermelon Pudding, you need a few basic kitchen tools.
Blender or food processor: Use it to blend the watermelon flesh until completely smooth.
Fine-mesh strainer: Essential for removing seeds and fibrous pulp, giving the pudding a smooth and delicate texture.
Large measuring jug: Measure the strained watermelon juice carefully. The recipe requires exactly 1 liter (4 cups).
Medium saucepan: Choose a heavy-bottomed saucepan to cook the watermelon mixture evenly and reduce the risk of burning.
Whisk: Use it to combine the cornstarch, sugar, and watermelon juice without forming lumps. Continue whisking while the pudding cooks.
Ladle or heatproof jug: This makes it easier to divide the hot mixture among the molds without spilling it.
Small pudding molds: Use 8 individual molds with a capacity of about 120 to 150 ml each. Dessert glasses or small bowls are also suitable if you prefer not to unmold the pudding.
You will also need a cutting board and a sharp knife for preparing the watermelon.
How to Make Sicilian Watermelon Pudding
Make the Watermelon Juice
BEFORE YOU START: If using fresh jasmine flowers, rinse them gently and place them in a small bowl with about 2 tablespoons of water. Cover and leave to infuse in the refrigerator for at least 2 hours, or preferably overnight. Strain before use. If using jasmine essence, add it later with the watermelon juice.
Step 1) – Remove the rind and seeds from the watermelon and cut the flesh into pieces. Blend until smooth, then pass the pulp through a fine-mesh strainer. Measure exactly 1 liter (4 cups) of strained juice.
Combine the Dry Ingredients
Step 2) – Place the sugar and cornstarch in a large saucepan. Mix them thoroughly with a whisk to break up any lumps. Then add the ground cinnamon and mix.
Add the Watermelon Juice
Step 3) – Pour in a small amount of watermelon juice and whisk until you have a smooth mixture. Gradually add the remaining juice, stirring constantly. Add the jasmine infusion or food-grade essence.
Cook the Pudding
Step 4) – Place the saucepan over medium-low heat. Cook for about 8 to 10 minutes, whisking constantly, until the mixture thickens and begins to bubble. Once it reaches a gentle boil, continue cooking for about 1 minute.
Step 5) – Lightly rinse 8 small pudding molds with cold water without drying them. Divide the hot watermelon mixture among the molds. You can also pour it into dessert glasses if you do not plan to unmold it.
Let the puddings cool to room temperature. Cover and refrigerate for at least 4 hours. For easier unmolding and a firmer texture, chill them for 6 hours or overnight.
Decorate and Serve
Step 6) – Carefully unmold each pudding onto a small plate, or serve it directly in the dessert glass. Decorate with mini dark chocolate chips, chopped pistachios, and a light sprinkling of cinnamon.
Tips for Perfect Gelo di Mellone
Use a ripe watermelon: Choose a sweet, fragrant watermelon with deeply colored flesh. The flavor of the dessert depends almost entirely on the quality of the fruit.
Measure the juice after straining: Blend and strain the watermelon first, then measure exactly 1 liter (4 cups) of juice. This ensures the correct proportion of cornstarch.
Adjust the sugar: Taste the watermelon juice before cooking. Very sweet fruit may need less sugar, while a less flavorful watermelon may require a little more.
Dissolve the cornstarch while cold: Mix the cornstarch with the sugar and cold watermelon juice before placing the saucepan on the heat. This helps prevent lumps.
Whisk constantly: Cook over medium-low heat and stir continuously, especially as the mixture begins to thicken. Remove it from the heat only when it is smooth and visibly creamy.
Chill thoroughly: Let the pudding cool before refrigerating it. Chill for at least 4 hours, or preferably overnight, before unmolding and decorating.
How to Flavor Gelo di Mellone
Jasmine: Fresh jasmine gives Gelo di Mellone its most distinctive traditional aroma. Use only untreated, food-grade flowers. Infuse them in a small amount of water for several hours or overnight, then strain the liquid before adding it to the watermelon juice. Food-grade jasmine essence is a convenient alternative, but use only 1 or 2 drops because its flavor can be very intense.
Cinnamon: Add a small amount of ground cinnamon to the watermelon mixture before cooking. The flavor should remain delicate and should not overpower the freshness of the fruit. You can also sprinkle a little extra cinnamon over the pudding before serving.
Dark chocolate: Mini dark chocolate chips or finely chopped chocolate traditionally resemble watermelon seeds. Add them only after the pudding has chilled, either on top or around the dessert, so they do not melt into the warm mixture.
Pistachios: Finish the pudding with finely chopped unsalted pistachios. They provide a pleasant crunch and a beautiful color contrast with the bright red watermelon pudding.
Jasmine is traditional but not essential. Even without it, watermelon, cinnamon, dark chocolate, and pistachios create a refreshing dessert with unmistakably Sicilian flavors.
How to Serve Sicilian Watermelon Pudding
Serve Sicilian Watermelon Pudding well chilled, directly from the refrigerator. For the best texture, let it rest for at least 4 to 6 hours before serving.
If using molds, gently loosen the edges with a thin knife, then turn each pudding onto a small dessert plate. If necessary, dip the bottom of the mold in lukewarm water for just a few seconds to help release it.
You can also serve Gelo di Mellone directly in dessert glasses or small bowls. Decorate only shortly before serving with chopped pistachios, mini dark chocolate chips, a light sprinkling of cinnamon, and, if available, a few untreated jasmine flowers.
Serve it as a refreshing dessert after a summer lunch or dinner. It is especially delicious when very cold, but it should not be frozen.
Storage and Make-Ahead
Store Gelo di Mellone covered in the refrigerator for up to 3 days. If using individual molds, cover them once the pudding has cooled completely to prevent condensation from forming on the surface.
This dessert is ideal for making ahead. Prepare it the day before serving and let it chill overnight. The longer resting time helps the pudding set firmly and makes it easier to unmold.
Keep the pistachios, chocolate chips, cinnamon, and jasmine flowers separate. Add them shortly before serving so the nuts remain crisp, the chocolate looks neat, and the flowers stay fresh.
Gelo di Mellone should not be frozen. Freezing and thawing can cause the pudding to release water and lose its smooth texture.
Origins of Gelo di Mellone
Gelo di Mellone is a traditional Sicilian dessert particularly associated with Palermo and western Sicily. Its name can be confusing outside the region: in Sicilian, mellone or muluni commonly refers to watermelon rather than the type of melon known in English as cantaloupe.
The exact origins of the dessert are not documented with certainty. They are often connected to Sicily’s Arab period because of the use of ingredients and aromas such as starch, cinnamon, jasmine, and pistachios. However, it is more accurate to describe this as a traditional explanation rather than a proven historical origin.
In Palermo, Gelo di Mellone is traditionally enjoyed during the hottest months of the year. It is closely associated with the Festino di Santa Rosalia, celebrated between July 14 and 15, and is also considered a typical Ferragosto dessert.
Over time, the basic combination of watermelon juice, sugar, and starch has been enriched with characteristic Sicilian decorations and fragrances. Jasmine and cinnamon perfume the pudding, while dark chocolate resembles watermelon seeds and chopped pistachios add color and texture.
More Sicilian Desserts
If you enjoyed this Sicilian Watermelon Pudding, discover more traditional and refreshing Sicilian desserts.
- Watermelon Sorbet: A light and refreshing frozen dessert made with ripe watermelon, perfect for hot summer days.
- Coffee Granita: A classic Sicilian frozen dessert with an intense coffee flavor, especially associated with the city of Messina.
- Sicilian Cannoli: Crispy pastry shells filled with sweet ricotta and decorated with chocolate chips, pistachios, or candied fruit.
- Sicilian Almond Cookies: Soft and chewy almond pastries traditionally decorated with candied cherries or whole almonds.
- Pistachio Gelato: A smooth and creamy Italian gelato with the rich, distinctive flavor of pistachios.
Recipe Card
Sicilian Watermelon Pudding Recipe (Gelo di Mellone)
Ingredients
- 2 kg whole watermelon - 4.4 lb, enough to obtain 1 liter (4 cups) strained watermelon juice
- 100 g granulated sugar - ½ cup or slightly more, depending on the sweetness of the watermelon
- 90 g cornstarch - ¾ cup
- 1 to 2 drops food-grade jasmine essence - or 8 to 10 untreated food-grade jasmine flowers, optional
- ¼ teaspoon ground cinnamon - plus more for serving
- 40 g mini dark chocolate chips - ¼ cup
- 30 g finely chopped unsalted pistachios - ¼ cup
Instructions
- BEFORE YOU START: If using fresh jasmine flowers, rinse them gently and place them in a small bowl with about 2 tablespoons of water. Cover and leave to infuse in the refrigerator for at least 2 hours, or preferably overnight. Strain before use. If using jasmine essence, add it later with the watermelon juice.
Make the Watermelon Juice
- Remove the rind and seeds from the watermelon and cut the flesh into pieces. Blend until smooth, then pass the pulp through a fine-mesh strainer. Measure exactly 1 liter (4 cups) of strained juice.
Combine the Dry Ingredients
- Place the sugar and cornstarch in a large saucepan. Mix them thoroughly with a whisk to break up any lumps. Then add the ground cinnamon and mix.
Add the Watermelon Juice
- Pour in a small amount of watermelon juice and whisk until you have a smooth mixture. Gradually add the remaining juice, stirring constantly. Add the jasmine infusion or food-grade essence.
Cook the Pudding
- Place the saucepan over medium-low heat. Cook for about 8 to 10 minutes, whisking constantly, until the mixture thickens and begins to bubble. Once it reaches a gentle boil, continue cooking for about 1 minute.
- Lightly rinse 8 small pudding molds with cold water without drying them. Divide the hot watermelon mixture among the molds. You can also pour it into dessert glasses if you do not plan to unmold it.
- Let the puddings cool to room temperature. Cover and refrigerate for at least 4 hours. For easier unmolding and a firmer texture, chill them for 6 hours or overnight.
Decorate and Serve
- Carefully unmold each pudding onto a small plate, or serve it directly in the dessert glass. Decorate with mini dark chocolate chips, chopped pistachios, and a light sprinkling of cinnamon.
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