{"id":45290,"date":"2026-07-31T12:41:03","date_gmt":"2026-07-31T10:41:03","guid":{"rendered":"https:\/\/prizrenpost.com\/en\/gliko-watermelon-traditional-summer-recipe\/"},"modified":"2026-07-31T12:41:04","modified_gmt":"2026-07-31T10:41:04","slug":"gliko-watermelon-traditional-summer-recipe","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/en\/gliko-watermelon-traditional-summer-recipe\/","title":{"rendered":"Gliko watermelon, traditional summer recipe"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/prizrenpost.com\/en\/wp-content\/uploads\/2026\/07\/800-0-candied-watermelon-gliko-shalqini-1200x800-6a6c699f431e5.jpg\" style=\"width:100%;height:auto;margin-bottom:20px\"><\/p>\n<p>Watermelon glycoside is prepared with the white part of the watermelon rind and is a traditional dessert, ideal to be served with a glass of cold water or coffee.<\/p>\n<p>1 kg white part of the watermelon rind<\/p>\n<p>Wash the watermelon well and remove the green part of the rind. Use only the white part and cut into small pieces or shapes as desired.<\/p>\n<p>Place the pieces in a pot of water and boil for about 10\u201315 minutes, until slightly softened but not falling apart. Drain well.<\/p>\n<p>Put the sugar and 250 ml of water in a wide pot. Place over medium heat and simmer until a light sorbet forms.<\/p>\n<p>Toss the watermelon chunks into the sorbet and simmer over low heat for about 30\u201340 minutes. During cooking, don&#8217;t stir it too much with a spoon, so that the pieces don&#8217;t break.<\/p>\n<p>When the glyco has started to thicken, add the lemon juice, vanilla and, if you want, cloves. Leave it on the fire for another 5\u201310 minutes.<\/p>\n<hr style=\"margin:30px 0\">\n<p style=\"font-size:13px;color:#666\">Source: <strong>prizrenpost<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Watermelon glycoside is prepared with the white part of the watermelon rind and is a traditional dessert, ideal to be served with a glass of cold water or coffee. 1 kg white part of the watermelon rind Wash the watermelon well and remove the green part of the rind. Use only the white part and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":45291,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-45290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine"],"_links":{"self":[{"href":"https:\/\/prizrenpost.com\/en\/wp-json\/wp\/v2\/posts\/45290","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prizrenpost.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prizrenpost.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/en\/wp-json\/wp\/v2\/comments?post=45290"}],"version-history":[{"count":1,"href":"https:\/\/prizrenpost.com\/en\/wp-json\/wp\/v2\/posts\/45290\/revisions"}],"predecessor-version":[{"id":45292,"href":"https:\/\/prizrenpost.com\/en\/wp-json\/wp\/v2\/posts\/45290\/revisions\/45292"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/en\/wp-json\/wp\/v2\/media\/45291"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/en\/wp-json\/wp\/v2\/media?parent=45290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/en\/wp-json\/wp\/v2\/categories?post=45290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/en\/wp-json\/wp\/v2\/tags?post=45290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}