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'''{{lang|it|Gelo di melone}}''' ({{langx|scn|gelu di muluni}}), also known as '''{{lang|it|gelo d'anguria}}''', is a [[Sicilian cuisine|Sicilian]] [[gelatin dessert|jelly dessert]] consisting of a [[watermelon]] [[pudding]] served throughout summer.[{{Cite book |last=Segan |first=Francine |title=Dolci: Italy's sweets |publisher=Stewart, Tabori & Chang |year=2011 |isbn=978-1-58479-898-9 |location=New York |pages=[https://archive.org/details/dolciitalyssweet0000sega/page/122/ 123]}}] Traditionally prepared on {{lang|it|[[Ferragosto]]}},[{{cite book|first=Annalisa|last=Barbagli|title=La cucina di casa del Gambero Rosso|language=it|publisher=GRH|year=2002|ISBN=8854146129}}][{{Cite web |title=Dolci siciliani |work=Assessorato regionale del turismo dello sport e dello spettacolo |publisher=[[Regione Siciliana]] |language=it |url=http://pti.regione.sicilia.it/portal/page/portal/SIT_PORTALE/SIT_DIR_AREE_TEMATICHE/SIT_GASTRONOMIA/Ricette%20siciliane/Dolci%20siciliani |access-date=June 13, 2022 |archive-date=November 7, 2016 |archive-url=https://web.archive.org/web/20161107223318/http://pti.regione.sicilia.it/portal/page/portal/SIT_PORTALE/SIT_DIR_AREE_TEMATICHE/SIT_GASTRONOMIA/Ricette%20siciliane/Dolci%20siciliani |url-status=dead }}] it is also popular for the [[Saint Rosalia]] celebrations in the citt of [[Palermo]].[{{cite book|first=Carol|last=Helstosky|title=Food Culture in the Mediterranean|publisher=[[Greenwood Publishing Group]]|year=2009|isbn=0313346267}}] |
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'''{{lang|it|Gelo di melone}}''' ({{langx|scn|gelu di muluni}}), also known as '''{{lang|it|gelo d'anguria}}''', is a [[Sicilian cuisine|Sicilian]] [[gelatin dessert|jelly dessert]] consisting of a [[watermelon]] [[pudding]] served throughout summer.[{{Cite book |last=Segan |first=Francine |title=Dolci: Italy's sweets |publisher=Stewart, Tabori & Chang |year=2011 |isbn=978-1-58479-898-9 |location=New York |pages=[https://archive.org/details/dolciitalyssweet0000sega/page/122/ 123]}}] Traditionally prepared on {{lang|it|[[Ferragosto]]}},[{{cite book|first=Annalisa|last=Barbagli|title=La cucina di casa del Gambero Rosso|language=it|publisher=GRH|year=2002|ISBN=8854146129}}][{{Cite web |title=Dolci siciliani |work=Assessorato regionale del turismo dello sport e dello spettacolo |publisher=[[Regione Siciliana]] |language=it |url=http://pti.regione.sicilia.it/portal/page/portal/SIT_PORTALE/SIT_DIR_AREE_TEMATICHE/SIT_GASTRONOMIA/Ricette%20siciliane/Dolci%20siciliani |access-date=June 13, 2022 |archive-date=November 7, 2016 |archive-url=https://web.archive.org/web/20161107223318/http://pti.regione.sicilia.it/portal/page/portal/SIT_PORTALE/SIT_DIR_AREE_TEMATICHE/SIT_GASTRONOMIA/Ricette%20siciliane/Dolci%20siciliani |url-status=dead }}] it is also popular for the [[Saint Rosalia]] celebrations in the city of [[Palermo]].[{{cite book|first=Carol|last=Helstosky|title=Food Culture in the Mediterranean|publisher=[[Greenwood Publishing Group]]|year=2009|isbn=0313346267}}] |
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Its basic ingredients are watermelon pulp, [[sugar]] (or [[honey]]) and [[starch]], while [[pistachio]]s, [[candied fruit]], [[cinnamon]] and [[jasmine]] water are often added. Jasmine is often added, in the pudding as jasmine water,[{{cite book |last=Cremona |first=Luigi |title=L'Italia dei dolci |publisher=[[Touring Club Italiano|Touring Editore]] |year=2004 |isbn=8836529313 |language=it}}] and as a garnish with jasmine flowers. Small pieces of chocolate may be added to invoke watermelon seeds.[{{cite book|first1=Habeeb|last1=Salloum |first2=Muna|last2=Salloum |first3=Leila|last3=Salloum Elias |title=Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets|publisher=[[I.B. Tauris]]|year=2013|isbn=1780764642}}][{{cite book|first=Mary|last=Taylor Simeti|title=Pomp and sustenance: twenty-five centuries of Sicilian food|publisher=Knopf|year=1989|isbn=0880016108}}] |
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Its basic ingredients are watermelon pulp, [[sugar]] (or [[honey]]), and [[starch]], while [[pistachio]]s, [[candied fruit]], [[cinnamon]], and [[jasmine]] water are often added. Jasmine is often added, in the pudding as jasmine water,[{{cite book |last=Cremona |first=Luigi |title=L'Italia dei dolci |publisher=[[Touring Club Italiano|Touring Editore]] |year=2004 |isbn=8836529313 |language=it}}] and as a garnish with jasmine flowers. Small pieces of chocolate may be added to invoke watermelon seeds.[{{cite book|first1=Habeeb|last1=Salloum |first2=Muna|last2=Salloum |first3=Leila|last3=Salloum Elias |title=Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets|publisher=[[I.B. Tauris]]|year=2013|isbn=1780764642}}][{{cite book|first=Mary|last=Taylor Simeti|title=Pomp and sustenance: twenty-five centuries of Sicilian food|publisher=Knopf|year=1989|isbn=0880016108}}] |
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