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
[edit]
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.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction