Gelo di melone

The gelo di melone ("gelu di muluni" in Sicilian, also known as gelo d'anguria) is a typical Sicilian dessert, traditionally prepared in Ferragosto.[1] A jellied watermelon pudding, it is also popular for the Saint Rosalia celebrations in Palermo.[2]

Gelo di melone

It is commonly considered an inheritance of Arab influence, and a dessert derived from the Persian fālūdhaj.[3][4] Basic ingredients are watermelon pulp, sugar (or honey) and starch, while pistachios, candied fruit, cinnamon and rose water are often added.[3][5]

See also

References
  1. Annalisa Barbagli. La cucina di casa del Gambero Rosso. GRH, 2002. ISBN 8854146129.
  2. Carol Helstosky. Food Culture in the Mediterranean. Greenwood Publishing Group, 2009. ISBN 0313346267.
  3. Habeeb Salloum; Muna Salloum; Leila Salloum Elias. Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets. I.B.Tauris, 2013. ISBN 1780764642.
  4. Mary Taylor Simeti. Pomp and sustenance: twenty-five centuries of Sicilian food. Knopf, 1989. ISBN 0880016108.
  5. Luigi Cremona. L'Italia dei dolci. Touring Editore, 2004. ISBN 8836529313.


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