Wednesday, May 30, 2012

Dehydrating Cantaloupe


The first time I dehydrated a melon, I was not impressed.  
It was crumbly and sticky and just about wouldn’t scrape off the rack!  What I tasted was cloyingly sweet and not really palatable.  But I kept reading so much about dehydrated melon, I decided to try it again.

Save those seeds!

Of course, the first thing to do is scoop out the seeds, but don’t throw them away!

I cut it a bit thicker.

A little over a quarter of an inch. Dehydrated it at about 115 degrees for a day and a half.  By the next morning, I turned the pieces over so they wouldn’t stick to the rack.

12/5/21 melon 4 edited


This batch came out leathery, chewy, and sweet. 


  1. What do you do with the seeds?

    1. I put them in a heavy pan and slowly toast them. Shake the pan to keep them moving around. YOu can also put a little salt, paprika, whatever you like on them. They will begin to pop a bit. We nibble them for snacks. Good nutrients!

  2. I love your site. Thanks! But, isn't that a honeydew melon? Have you tried the more orange colored cantaloupe as well; which do you like better dried? What was different about the first time?

    1. I think the problem with the first time I made it was the slices were too thin. Thicker slices, about 1/4 inch are good.

      In retrospect, it might be honeydew, but I don't know for sure. We get Bountiful Baskets nearly every week and sometimes they send us really exotic things that don't look like what we're used to.

      Still, will all melons, it's the same principle. Even watermelon works. Personally, watermelon becomes too concentrated and sweet for my taste, but many people like it.

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