Seedless watermelons were on sale at the grocery store, so guess what I did? That’s right, I fired up the dehydrator!
Eating dehydrated watermelon in the middle of winter is like having a blast of summer in your mouth. The flavor is concentrated and sweet. It’s not that nasty, fake “watermelon” flavor they use in candies either, it’s the real deal.
I only dehydrate watermelon when I have no other plans for my dehydrator as it can take a day or so to finish. My other requirement is to get the watermelon on sale. While you can use a less expensive seeded watermelon, removing the seeds is verrryyy tedious. So, if I can afford to get seedless, I get seedless.
Because of these limitations – price and the amount of time in the dehydrator – I don’t dehydrate watermelon every year so it really is a treat when I do.
When I made it before I learned that it works best to thinly slice the watermelon rather than cut it in chunks. The chunks take a longer time to dry and are very chewy and sticky. The slices are like putting a paper-thin wafer in your mouth that just melts. With slices though, you will want to turn them after a few hours and then again a few hours later so they don’t stick to the trays. Trying to remove fully dry watermelon slices from a dehydrator tray results in watermelon crumbles resembling the bottom of a potato chip bag. They’re still tasty but not as fun to eat.
Store the finished product in an airtight container.