The green outer layer of melon rind, usually discarded after eating the fruit, is soaked in limewater and cooked in a sugar syrup until firm and translucent, with a sweet-tart flavor. This lesser-known cousin of other rind preserves is a practical way to reduce kitchen waste.
Peel off a thin layer of the green outer part of the melon rind and cut it into cubes. Rinse the pieces well.
Soak the rind in limewater (or salt water) for 20 minutes; this helps it stay firm and translucent.
Rinse the rind well, transfer it to a pot, cover with water, and simmer with the cloves for 15 minutes.
Drain the rind, add the sugar and lemon juice, and boil over medium heat for 18 minutes to thicken the syrup. When the rind turns translucent and the syrup reaches a thread-like consistency, remove from the heat and fill jars.
Use a knife to leave only a thin layer of the green part on the rind; thicker pieces will stay tough. If soaking the rinds in salt water instead of limewater, extend the soaking time to 2 hours; otherwise, they will not stay crisp.
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