Gelo di Melone (Sicilian Watermelon Pudding)
Updated September 1, 2025
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 25 minutes, plus chilling time
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes, plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
6 packed cups seedless watermelon cubes (precut is fine)
½ cup/100 grams sugar, more to taste
2 tablespoons lemon juice (from 1 lemon)
½ cup/75 grams cornstarch
¼ cup/32 grams chopped pistachios
Mint leaves and jasmine or other fragrant blossoms, for garnish (optional)
Nutritional analysis per serving (6 to 8 servings)
31 grams carbs; 144 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 1 gram fiber; 4 milligrams sodium; 2 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend the watermelon in a blender or food processor and strain through a fine-mesh sieve. You should have about 4 cups juice.
- Step 2
Put juices in a saucepan, and add sugar, lemon and cornstarch. Whisk well to incorporate. Set pan over medium-high heat and bring to a simmer, whisking constantly. Cook for 2 to 3 minutes as mixture thickens to a pudding-like consistency.
- Step 3
Transfer cooked mixture to individual dessert glasses or bowls, or pour into a low serving bowl or glass pie pan. Refrigerate, covered, for 4 hours. Before serving, garnish with chopped pistachios and mint or blossoms, if using.
Private Notes
Comments
@Marti sugar professional pastry chef here: the sugar is, indeed, necessary, to counteract the acid in the necessary lemon juice, to help with thickening and gelling, and yes, even a watermelon will need sweetening, especially after “juicing.” Anyone who cuts the sugar in a recipe because they think there’s “too much” or it’s unnecessary risks adversely affecting the quality, texture, moistness, tenderness, and other chemical reactions in the formula.
Sugar doesn’t just provide sweetness to most desserts, it also provide tenderness, especially when something is thickened (like this recipe), baked (like a cake) or frozen (like ice cream).
@Ricardo 1¼ kilo or 1,250 grams or 2.75 pounds approx.
This recipe was surprisingly easy to make and made for a fun summer dessert. I would recommend tasting as you go and adding a pinch of salt if needed to balance the sweetness—it will depend on how sweet your watermelon is and your sugar-to-fruit ratio. In my foodie family, the adults were skeptical at first and ultimately decided it wasn’t for them, but the 20-somethings absolutely loved it. I served the pudding in 4-ounce quilted mason jars and garnished each with plenty of fresh mint and a twist of lemon. The lemon and mint brightened the flavors beautifully, making each bite especially refreshing on a hot New Jersey summer day.
Yuck!! I followed directions to a t, whisking the mixture for over 20 minutes, it never thickened. Thought it might in the fridge, it didn’t and tasted like cornmeal. Wasted a watermelon!!!
Loved the flavor, texture was bothersome. Would add a lot more pistachios and make small individual servings if I make it again.