Tag Archives: Mimi Thorrisson

For the Last Preserves of the Year: The Humble Citron Melon

I first learned about watermelon’s pale-fleshed, seedy ancestor while studying traditional ways of preserving modern watermelon. Why, I wondered, do people bother to make the watermelon’s narrow inner white rind into pickles and sweet preserves when the red flesh and … Continue reading

Posted in Food history, Fruits, Sweet preserves | Tagged , , , , , , , , , | 7 Comments