You should dehydrate watermelon at 135°F (57°C) for approximately 18-22 hours.
Dehydrating watermelon transforms it into a chewy, sweet snack. The length of time required depends on several factors, including the thickness of your watermelon slices and the efficiency of your dehydrator. Here's a more detailed breakdown:
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Temperature: Maintain a consistent temperature of 135°F (57°C) throughout the dehydration process. This temperature is low enough to preserve the enzymes and nutrients in the watermelon while still effectively removing moisture.
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Time: Expect the dehydration process to take between 18 and 22 hours. However, this can vary.
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Thickness of Slices: Thinner slices will dehydrate faster than thicker slices. Aim for slices that are about 1/4 inch (6mm) thick.
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Dehydrator Model: Different dehydrators have different drying capabilities. Refer to your dehydrator's manual for specific recommendations.
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Checking for Doneness: The watermelon is done when it is leathery and no longer sticky to the touch. It should be pliable but not wet.
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Storage: Once dehydrated, store the watermelon in an airtight container in a cool, dark place. This will help to prevent it from reabsorbing moisture.
Tips for Dehydrating Watermelon:
- Choose a ripe but firm watermelon.
- Remove any seeds.
- Cut the watermelon into uniform slices, about 1/4 inch thick.
- Arrange the slices in a single layer on the dehydrator trays, ensuring they don't overlap.
- Rotate the trays periodically for even drying.
- Allow the dehydrated watermelon to cool completely before storing.
