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Gelo Di Mellone

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Desserts Fruits/nuts Italian


  • 1/4 Ripe watermelon
  • 2/3 c Sugar
  • 1/2 c Cornstarch
  • 1 ts Vanilla extract
  • 2 tb Chopped, blanched pistachios
  • 1/2 oz Semisweet chocolate coarsely grated
  • 3 tb Candied citron rinsed and chopped
  • Cinnamon; for finishing


Popular in Palermo, this dessert carries the humble watermelon to new heights of sophistication. SPOON THE FLESH AWAY from the rind of the melon into a large bowl. Remove seeds and liquefy in food processor or blender. Combine sugar and cornstarch in a 3-quart non-reactive saucepan and add watermelon juice gradually, whisking it in. Place over low heat and bring to a boil, stirring constantly with a flat-edged wooden spatula. At the boil, continue cooking about 5 minutes, stirring constantly, over lowest heat. Remove from heat, stir in vanilla extract and pour into a mixing bowl. Cool to room temperature, stirring occasionally to prevent a skin from forming on the surface. After the gelo has cooled, stir in the remaining ingredients, except the cinnamon. Pour into a glass serving bowl and chill. To serve the gelo, spoon into dessert bowls and sprinkle with cinnamon at the table.
From Gemini's MASSIVE MealMaster collection at