2-1/2 lbs ripe watermelon
1/4 C sugar
1/4 C cornstarch
1 t orange blossom water
Pinch cinnamon
1-1/2 oz bittersweet chocolate, diced
4 T chopped pistachios

Cut watermelon into chunks and remove rind and seeds. Put watermelon through a food mill or process in a blender to get about 2 cups juice. Combine the watermelon juice, sugar and cornstarch in a saucepan, and stir until the cornstarch completely dissolves.

Bring the mixture to a boil over high heat, stirring constantly. Let boil for a few minutes until the pudding is bright red. Stir in the orange blossom water and cinnamon.

Pour into 4 or 5 small bowls. When cool, stir in chocolate pieces and 2T pistachios.

Refrigerate until chilled. Serve sprinkled with the rest of the chopped pistachios.