How to Make Watermelon Jerky
Watermelon jerky is the easiest jerky you’ll ever make – easiest fruit leather too.
The texture of watermelon jerky is similar to beef jerky in some ways, but it tastes more like candy. Even a bland watermelon, once you dehydrate out all the water and concentrate the sugars in it, is sweeter than honey.
Why make watermelon jerky?
There’s a number of reasons, actually. The biggest one for me is that sometimes when you grow watermelon, you end up with more than you and your neighbors can eat before they start getting overripe. Dehydrating watermelon is a great way to preserve the excess for delicious snacks later.
Some friends who like to hike a lot told me they love it because they can take a whole watermelon to the top of a mountain with them – and it only weighs a few ounces in their backpacks. I love that idea!
I also think it would make a great roadtrip snack. Why not chew on some watermelon instead of sour patch kids while you drive?
Ingredients for watermelon jerky
All you need is watermelon, I kid you not. I usually end up using small seedless watermelon, which tend to be more prolific than big watermelons in our garden.
If there are other flavoring you like with your watermelon, you can sprinkle those on. Some popular ones are Tajin, salt, lime zest, or a little basil.
But the only ingredient necessary is watermelon.
You will need a knife and cutting board or cookie sheet (I like to use a rimmed jelly roll pan to contain the juice), and a way to dry your watermelon.
How to make watermelon jerky
- Slice watermelon into strips that are about 1/4 inch thick. You can go slightly thicker (which will take longer to dry), but going thinner will result in paper thin jerky – it loses a lot of volume as it dries.
- To slice your watermelon, what I like to do is cut the watermelon in half around the “equator”, and then in quarters. From there I can slide my knife around the rind to release the flesh, and then cut the slices.
- Arrange watermelon slices on dehydrator trays. I have the Nesco Snackmaster dehydrator and it works great! My mother in law has the Excalibur, and it works really well too. In some ways, it’s easier to use, because the trays slid in and out of the dehydrator, rather than stack with a center airflow.
- If desired, sprinkle melon with desired flavorings such as lime juice or zest
- In any case, it’s best for the watermelon slices not to touch in order for air to flow around all sides. Airflow is key to dehydrating anything. This is how your moisture is carries away. Without it, your food stays wet, and bacteria gains a foothold.
- Once watermelon is in the dehydrator, dry for 10-12 hours at about 145 degrees f, until jerky is completely dry.
To make watermelon jerky in the oven, arrange watermelon on metal cooling grids over cookies sheets (to catch drips). If you don’t have cooling grids, places them on pans lined with parchment paper, and plan to flip each slice over every couple of hours.
Turn oven on to its lowest setting, and prop the door open to allow moisture to escape. Place jerky oven, and let dry. This method will take longer than a dehydrator that has a fan, so plan for it to take at least 15 hours.
When jerky is completely dry, let cool, then store in an airtight container. If you’re going to store it for any length of time consider vacuum sealing with an oxygen absorber, or freezing it.
More recipes for you
How to Make Watermelon Jerky
easy recipe for making dried watermelon jerky for a sweet snack!
Ingredients
- Watermelon
Optional ingredients:
- Any seasoning you like to sprinkle on your watermelon such as tajin, lime zest, etc.
Instructions
- Slice watermelon into 1/4 inch thick pieces about an inch wide, and 4-6 inches long
- If using a seeded watermelon, be sure to remove the seeds
- Sprinkle with seasoning if desired
- Arrange on dehydrator trays, and dehydrate at 145º for 10-12 hours, or until completely dried through
- Store in an airtight container
- For long term storage, consider freezing, or vacuum sealing with an oxygen absorber
- Note: For any sort of room temperature storage, you must be sure the watermelon is 100% dry
To dry in the oven, arrange slices on a rack such as a cooling grid, placed on a cookie sheet to catch drips, and place in the oven with the door propped open. Turn oven on to its lowest heat setting, and allow to dry. This could take as much as 24 hours due to the reduced air flow in an oven.
