Watermelon Pudding Gelo di Melone Recipe

Summer in a Bowl

Have you ever wanted to drink a slice of watermelon? This pudding is just that. It is summer, sweet and cool, in a little dish. My Nonna made it on the hottest days. I still smile thinking of her pink-stained apron.

It turns juicy melon into something you can eat with a spoon. The magic is cornstarch. It thickens the juice into a soft, wobbly pudding. It matters because it uses the whole fruit. Nothing is wasted. That feels good, doesn’t it?

A Whiff of Jasmine

Now, about that jasmine water. It sounds fancy, but it’s simple. It is just water steeped with jasmine flowers. You can find it in some stores. Or use a tiny drop of jasmine extract in water.

When you add it to the warm pudding, the kitchen smells amazing. Like a garden at night. This small step matters. It turns a simple treat into something special. It reminds us food can be an adventure for our noses, too.

The Stirring Part

Here is the only tricky bit. You must stir, stir, stir over the heat. Do not walk away! The mixture needs your full attention. It will start to thicken and bubble.

Let it bubble for two minutes. That makes sure the cornstarch is cooked. Then, take it off the heat. Stir in that lovely jasmine water. Pour it into your prettiest little cups. I like to use my old teacups. What dishes would you use for yours?

Patience is a Virtue

The hardest part is next. You must wait. Pop the puddings in the fridge. Let them chill for at least an hour. I know, waiting is tough! But it is worth it.

While you wait, crush some pistachios. The green sprinkle on top is so pretty. A little cinnamon adds a warm hug of flavor. Fun fact: This recipe is from Sicily. They call it “Gelo di Melone.” It is a traditional treat there!

Your Turn to Share

Finally, it is time to eat. The pudding is cool, smooth, and floral. It tastes like a celebration of summer. It is not too sweet, just perfect.

I love hearing how recipes turn out for others. Did your family like it? What is your favorite summer fruit? Tell me, do you have a food memory with your grandma? I would love to hear your stories.

Ingredients:

Ingredient	Amount	Notes
Watermelon, fresh and cut up, seeds removed	3 pounds
Granulated sugar	2 tablespoons	Optional, adjust based on sweetness of watermelon
Cornstarch	⅔ cup
Jasmine water	3 Tablespoons	Or jasmine extract to make jasmine water
Pistachios, ground/crushed	¼ cup	Optional, for topping
Ground cinnamon	to taste	Optional, for topping

Watermelon Pudding: A Sweet Summer Memory

Hello, my dear. Come sit with me. Let’s talk about summer. I remember hot afternoons with my Nonna. We would make this cool, pink pudding. It tastes like a sweet, juicy watermelon. But it magically holds its shape on a spoon. Isn’t that fun? We call it Gelo di Melone. It is a simple, old recipe. It turns fruit into a silky treat. I still smile thinking of her kitchen. Doesn’t that smell amazing? Let me show you how we make it.

Step 1

First, we need our watermelon. Cut it into small chunks. Be sure to pick out all the black seeds. Put the pink flesh into a food processor. Whir it until it is completely smooth. It will look like a big glass of juice. (A hard-learned tip: If your melon is very sweet, you can skip the sugar!).

Step 2

Now, pour that juice into a bowl. Add the sugar if you are using it. Then, scoop in your cornstarch. Whisk it all together very well. You want no white lumps. This step is important for a smooth pudding. Can you guess what the cornstarch does? Share below!

Step 3

Pour your pink mixture into a pot. Turn the heat to medium. You must stir it constantly. Use a wooden spoon. I like to think of it as stirring in good thoughts. Soon, it will start to bubble and thicken. Let it boil gently for two minutes. It will become glossy and thick.

Step 4

Take the pot off the heat. Now, add the jasmine water. This makes it smell like a summer garden. Stir it in gently. Then, quickly pour the pudding into your serving dishes. I use little bowls or cups. They look so pretty. Now, patience. The fridge needs them for at least an hour.

Step 5

The final touch is my favorite. Sprinkle the top with crushed pistachios. They add a nice little crunch. A tiny pinch of cinnamon is lovely too. Then, just serve it cold. It is a perfect, wobbly dessert for a warm day. I still laugh at how my brother always licked his bowl clean.

Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Dessert, Pudding

Three Sweet Twists to Try

This recipe is like a blank canvas. You can paint it with different flavors. Here are three ideas from my kitchen. They are all simple and fun. I love trying new things. It keeps cooking exciting, don’t you think?

• Berry Swirl: Swirl a spoonful of raspberry jam into each cup before chilling.
• Citrus Zing: Use orange flower water instead of jasmine. Top with a little lemon zest.
• Tropical Dream: Mix in some tiny diced mango. Top with toasted coconut flakes.

Which one would you try first? Comment below!

Serving Your Sunshine Pudding

Presentation is part of the joy. For a party, use clear glasses. You can see all the lovely pink. A small, crisp biscuit on the side is nice. Or a simple shortbread cookie. It adds a buttery crunch. For a fancy touch, add a tiny mint leaf on top. It looks so fresh.

What to drink with it? For a grown-up, a glass of chilled Prosecco is lovely. The bubbles are festive. For everyone, I love a fizzy lemonade. Its tartness balances the sweet pudding perfectly. Which would you choose tonight?

Keeping Your Watermelon Pudding Perfect

This pudding is best kept in the fridge. Cover the dishes with plastic wrap. It will stay fresh for about three days. You can also freeze it for one month. Thaw it overnight in your refrigerator.

I do not recommend reheating it. It is meant to be served cold and creamy. My first time, I made a double batch. I was so happy to have dessert ready for days. Batch cooking saves time for busy weeks.

This matters because good food should make life easier. Having a sweet treat ready is a simple joy. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pudding Problems

Is your pudding too lumpy? Whisk the cornstarch and sugar very well first. Add them to the watermelon juice slowly. I once had lumpy pudding. A good whisk fixed it right up.

Is the mixture not thickening? Your heat might be too low. Keep stirring over medium heat until it boils. Let it bubble for two full minutes. This step is key for the perfect texture.

Does it taste bland? Your watermelon might not be sweet enough. Taste the blended juice before you cook it. You can add a little more sugar then. This matters because flavor starts with your fruit. Which of these problems have you run into before?

Fun fact: This recipe is from Sicily. They call it “Gelo di Melone.”

Your Watermelon Pudding Questions, Answered

Q: Is this gluten-free? A: Yes, cornstarch is gluten-free. Just check your other labels.

Q: Can I make it ahead? A: Absolutely! Make it the day before. The fridge time makes it better.

Q: What if I don’t have jasmine water? A: Use a drop of vanilla or rose water. Or just leave it out.

Q: Can I double the recipe? A: You can. Use a bigger pot. Stir even more carefully.

Q: Are the toppings needed? A: No, but they are nice. The pistachios add a lovely crunch. Which tip will you try first?

Share Your Kitchen Creations

I hope you love this cool, pink pudding. It always reminds me of summer afternoons. I would love to see your version. Your kitchen stories make my day.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I can’t wait to see your beautiful dishes.

Happy cooking!
—Anna Whitmore.