Karpuzenia

The story of Karpuzenia begins in the hot, sun-drenched summers of the Cyclades, especially on islands such as Milos, Kimolos, and Folegandros. Watermelons grown there were exceptionally sweet, thanks to the dry climate and traditional farming methods that used very little water. At the height of summer, families could find themselves with more ripe watermelon than they could eat. And in island households, where wasting what the land provided was avoided whenever possible, people found a simple way to make use of the fruit before it spoiled. The watermelon flesh was crushed and combined with everyday ingredients found in the Greek pantry: flour, olive oil, cinnamon, honey, and sesame seeds. The mixture was spread thinly in a baking tray and baked until the watermelon lost much of its moisture and its natural sugars concentrated. The result was something completely different from fresh watermelon: slightly crisp and caramelized on the outside, yet soft, sweet, and almost jam-like inside. What began as a practical way of using an abundant summer harvest became one of Milos' characteristic traditional sweets.