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What you’ll need:
Instructions:
Carefully save the white rind and peel it. Cut it into rather long thick pieces, about the size and thickness of a small cucumber pickle. Take the juice and rind of two large lemons and cook with a piece of white ginger until tender. Take the weight of the melon fruit in sugar and enough water to dissolve it. When the syrup has cooked until it ropes; add the lemon juice, rind and fruit. Then cool all together until clear.
Recipe adapted from Opie, Fred. 2015. Zora Neale Hurston on Florida Food: Recipes, Remedies & Simple Pleasures. The History Press.
Santa Fe College Partnered with Multiple Organizations in a Collaborative Effort to Bring Awareness of the Heritage Plants In Florida.
Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.
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