Watermelon & Citrus Konfyt
This is a South African classic. At Wickedfood Earth we grow one of the old heritage watermelon varieties, Makataan (Citrullus lanatus), an edible wild melon that is indigenous to the Southern African region. They have been cultivated in Southern Africa since pre-colonial times by the Khoe in their search for water-containing foods. We turn the melon into a sweet preserve which has chunks of crunchy, fragrant, melon in a citrus syrup, the hint of sour cutting through the spicy sweetness.
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The Wickedfood Earth Farm food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines, free of insecticides, fertilizers or any other poisons. We hand make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces and bottled fruit. This ensures that, by not over-processing, the result is concentrated, natural flavours.
I enjoyed the savoury taste of this interesting preserve. Both the watermelon and the citrus have distinctive tart flavours. I found it went very well with a mature Brie cheese. Recommended for those who like me prefer marmalade to jam and savoury to sweet,