Yes, this is about making clever use of waste, as we're trying to do more and more these days. But it's also about seeing a new side of a fruit that provides a pretty straightforward experience most of the time. And not only does it have more depth and personality than you ever thought watermelon could, it's also the backbone to a better and lighter marmalade than most. Note: The limes will make this more fragrant, acidic, and bitter, but you can leave them out if you're looking for something more straightforward and sweet. Slightly adapted from Mamushka (Mitchell Beazley, 2015). —Genius Recipes
two 450-milliliter (3/4-pint) jars
(1 pound) watermelon skin, tough thin green rind peeled and discarded, white skin finely chopped
(10 ounces) golden caster sugar (or substitute superfine sugar or demerara or turbinado, ground fine in the food processor)
limes, halved and thinly sliced (optional, see note in Author Notes above)
Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.