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.