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Karpouzopita (Watermelon Cake) and Watermelon Jelly

Karpouzopita (Watermelon Cake) and Watermelon Jelly

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Karpouzopita, which comes from the words “karpouzi” (watermelon) and “pita” (pie also meaning flat) is a traditional Greek recipe coming from the Cyclades and having its roots in the antiquity.

The pie should be flat in the baking tin, as if it is thicker it may not cook in the middle.

Watermelon has such wonderful properties for your health as it lowers cholesterol and helps maintain a better immune system.

Now that watermelon,  is in season, when you buy some, the only thing that is not edible are the pips.

So let’s see how many things I can make out of this 5 kilo watermelon?

To begin with I removed the rind which I set aside to us later on.

I removed all the seeds and cut the watermelon into small pieces.

After that I put the pieces in a food processor and after pulpifying I put it in a colander and strained all the juice.

I had about 2 litres of watermelon juice, 2 cups of watermelon flesh and lots of peels.

FIRST RECIPE:

Karpouzopita (Watermelon cake), adapted from Elias Mamalakis

 

You can see a video of the original recipe.  Although the video is in Greek you will get the picture on how the cake/pie is made.

 

Ingredients:

  • 2 cups mashed watermelon
  • 1 cup of self raising flour
  • 1/4 cup olive oil
  • ½ cup of brown sugar
  • 4 tablespoons thyme honey
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ cup of sesame seeds

Directions:

  1. Preheat the oven to 180 degrees C.
  2. After pulpifying the watermelon, put it in a colander and strain all the juice.  Reserve juice.
  3. In a large bowl, combine the watermelon, flour, honey, sugar, ground cloves and cinnamon and mix with a spoon.
  4. Next sprinkle half of the sesame seeds over the bottom of a greased 26 cm baking tin and then pour the mixture over top, sprinkling on top the remaining olive oil, sesame seeds and more cinnamon and cloves.
  5. Place in the oven to bake for about forty-five to fifty minutes and then remove to cool.
  6. Once completely cooled cut into rectangles.
  7. A crust will form on top and below and in the middle it will have a pudding type of consistency to it.
  8. I am submitting this recipe to Sia, of Monsoon Spice, who is hosting Weekend Breakfast Blogging – WBB Summer Feast, our challenge to cook anything with summer fruit or vegetables.

SECOND RECIPE

I still had the two litres of water melon juice.

One easy way to use it is to make ice cubes and use it in soft drinks or cocktails, which will add freshness, aroma and taste.

You remember how I have been trying lots of recipes with gelatin this past month? Well here I am again what else? Jelly.

To make the Jelly you will need 12 sheets gelatine and 1 litre juice.  Depending on how sweet the watermelon juice is, you must adjust the honey added.  You can also use leftover spoon sweet syrup or other fruit or compote juice.

Watermelon Jelly, recipe by Ivy

Ingredients:

  • 12 gelatin sheets
  • 3 1/2 cups of watermelon juice
  • 1/2 cup water
  • 2 – 4 teaspoons of honey (depending on how sweet the juice is)
  • 1/2 tsp vanilla essence

Whipping cream For garnishing

  • 1 heavy cream (35%)
  • 3 tsp of icing sugar
  • 1/2 teaspoon vanilla essence

Directions:

Whip the cream, add sugar and vanilla and when it is ready, refrigerate.

Place gelatin sheets in a bowl with cold water until soft, for about 5 minutes.

Bring the water to boil and add the gelatin.  Mix until it dissolves.

In a bowl add the honey and pour the gelatine water and dissolve the honey.  Add watermelon juice and vanilla and mix.

Place in a mold and refrigerate for a few hours until it sets. Unmold and serve with whipping cream.

Watermelon Lemon Popsicles

How about some popsicles?  So easy to make.  Watermelon, honey and fresh lemon juice.  Put everything in a blender, taste and adjust if you want it sweeter.   Freeze for a couple of hours and there’s nothing better than a cool, refreshing (and healthy) dessert in the summertime.

 

 

You can also use the peels, which make an amazingly delicious fruit preserve called Karpouzi Glyko (fruit preserve)

Kopiaste and Kali Orexi,

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