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][2] A jellied watermelon pudding, it is also popular for the Saint Rosalia celebrations in Palermo.[3]
It is commonly considered an inheritance of Arab influence, and a dessert derived from the Persian fālūdhaj.[4][5] Basic ingredients are watermelon pulp, sugar (or honey) and starch, while pistachios, candied fruit, cinnamon and jasmine water are often added.[4][6]
See also
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References
edit- ^ Annalisa Barbagli. La cucina di casa del Gambero Rosso. GRH, 2002. ISBN 8854146129.
- ^ "Dolci siciliani, su Assessorato regionale del turismo dello sport e dello spettacolo. URL consultato il November 7, 2016". Archived from the original on November 7, 2016. Retrieved June 13, 2022.
- ^ Carol Helstosky. Food Culture in the Mediterranean. Greenwood Publishing Group, 2009. ISBN 0313346267.
- ^ a b 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.
- ^ Mary Taylor Simeti. Pomp and sustenance: twenty-five centuries of Sicilian food. Knopf, 1989. ISBN 0880016108.
- ^ Luigi Cremona. L'Italia dei dolci. Touring Editore, 2004. ISBN 8836529313.
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