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Watermelon Pudding {Gelo di melone}

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We’re on Letter W and W definitely works with Watermelon which I’ve been craving due to the beautifully warm weather. We settled on Watermelon Pudding because it had been on our “to make” list for a looooong time.

watermelon pudding

When I first heard of Watermelon pudding it was a few years ago at a dinner party with my extended family. A woman was raving about something called Gelo di melon she had at a local fine dining restaurant. I remember wondering at the time if that was some kind of exclusive thing. It’s not. I googled it. It’s a Sicilian pudding and it’s quite popular, actually. And delicious, but I am getting ahead of myself.

I looked around for years at dozens of recipes, and the one thing I kept seeing people mention, is that it was traditionally made with the addition of jasmine water but being as jasmine water is fairly difficult to find sold anywhere, and I don’t have jasmine flowers (or the time and patience) to steep my own, I waited to try the recipe the traditional way instead of using vanilla extract or rose extract (other things people used to substitute.)

Well I finally located a place to get jasmine extract, and I created my own jasmine water from the extract and used it to make this very delicious dessert. The kids enjoyed it a lot!

Watermelon Pudding {Gelo di melone}

Watermelon Pudding {Gelo di melone}

Yield: 8 Servings


  • 3-4 lb. of the flesh of the watermelon
  • ⅓ - ½ c. sugar, depends on how sweet the watermelon is
  • ⅔ c. cornstarch
  • 3 Tbs. jasmine water
  • ¼ c. ground pistachios
  • ground cinnamon, if desired


  1. Cut your watermelon into small pieces, removing all seeds. Place the flesh of the watermelon into your food processor and process until smooth.
  2. Place into a bowl. Add the sugar and the cornstarch together and whisk well.
  3. Pour into a pot on the stove over medium heat.
  4. Bring the mixture to a boil, stirring constantly.
  5. Allow to boil for about 2 minutes or so.
  6. Remove from the heat and add the jasmine water.
  7. Divide the pudding equally among 8 serving dishes.
  8. Refrigerate for at least an hour.
  9. Serve chilled and sprinkled with ground pistachios and some cinnamon.

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watermelon pudding

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Calogero Mira

Monday 10th of December 2012

Yes, watermelon pudding - gelo di melone - is eaten every summer here in Sicily!


Friday 27th of April 2012

Okay you have my attention! I love the idea of making a pudding with watermelon, that does sound refreshing:-) Hugs, Terra

leaf (the indolent cook)

Thursday 26th of April 2012

This is something new to me. Looks so pretty and refreshing!

Jen @ Juanita's Cocina

Thursday 26th of April 2012

This looks SO refreshing!

And not at all like "pudding".

Good for you for hunting down what you need! I call that a resourceful foodie!

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