Sicilian Watermelon Pudding: A Taste of Italian Summer

Vibrant, refreshing, and deeply aromatic, "gelo di melone" is one of those traditional Sicilian desserts that tells a story through scent, color, and texture alone. With its velvety consistency, sunset-red hue, and the unmistakable fragrance of jasmine, this summertime favorite is perfect as a light dessert or a cooling treat on a hot afternoon.

But let’s clear up one common point of confusion: outside of Sicily, this dessert is often referred to as “watermelon pudding” or even “gelo di anguria”. In reality, Sicilians use the word mellone to mean watermelon—not cantaloupe or honeydew as the Italian word melone might suggest elsewhere. So yes, it’s a watermelon-based dessert—just with a name that’s uniquely Sicilian.

Today, we’re sharing a cherished version of gelo di melone from Cesarina Francesca, a passionate home cook in Palermo who has been welcoming curious travelers into her kitchen for years. Her recipe is a true celebration of Sicilian aromas: not only ripe, juicy watermelon, but also delicate jasmine flowers and warm cinnamon—a fragrant blend that instantly evokes a Palermo summer.

Making gelo di melone is simple and totally doable—even if you're not a pastry chef. But like many traditional recipes, there are two key “ingredients” that truly make the difference. The first is quality: you’ll need a ripe, sweet, and fragrant watermelon to bring out the full flavor of the dessert. The second is patience. To get a smooth, silky juice, you’ll have to take the time to remove all seeds and fibrous bits from the fruit. And once the mixture is cooked, it needs several hours in the fridge to set into that perfectly smooth, summery texture.

Gelo di melone can be stored in the fridge for a couple of days—just be sure to cover the surface with plastic wrap to keep the aroma and texture intact. For a beautiful and delicious presentation, serve it in individual cups and top with chopped pistachios or dark chocolate shavings.