📝 About This Recipe
Transform the quintessential fruit of summer into a sophisticated, chewy delicacy that defies expectations. By slowly dehydrating ripe watermelon, the natural sugars concentrate into a candy-like texture while a savory-spicy marinade adds a complex depth of flavor. This vibrant snack is a plant-based revelation, offering a sweet, smoky, and tangy profile that is as addictive as it is healthy.
🥗 Ingredients
The Star Fruit
- 10-12 pounds Seedless Watermelon (one large melon, chilled for easier slicing)
The Signature Marinade
- 1/4 cup Lime Juice (freshly squeezed)
- 1 tablespoon Lime Zest (finely grated)
- 2 tablespoons Tajín Clásico Seasoning (chili-lime salt blend)
- 1 teaspoon Smoked Paprika (for a subtle earthy depth)
- 1 tablespoon Maple Syrup (to enhance caramelization)
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
- 1/2 teaspoon Sea Salt (fine grain)
Finishing Touches
- 1 teaspoon Flaky Sea Salt (Maldon or similar for crunch)
- 5-6 leaves Fresh Mint (finely chiffonade for garnish)
👨🍳 Instructions
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1
Prepare your workspace and ensure your dehydrator trays are clean. If using an oven, set it to its lowest possible setting, ideally between 135°F and 150°F (57°C-65°C).
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2
Slice the ends off the watermelon so it stands flat. Using a sharp chef's knife, remove the green rind and the white pith entirely, leaving only the vibrant red flesh.
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3
Cut the watermelon into uniform planks or 'steaks' approximately 1/2-inch thick. Do not go thinner, as the fruit shrinks significantly during dehydration.
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4
Slice these planks into strips roughly 1 inch wide and 3-4 inches long, resembling traditional jerky strips.
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5
In a large, shallow bowl, whisk together the lime juice, lime zest, Tajín, smoked paprika, maple syrup, cayenne, and fine sea salt until well combined.
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6
Gently toss the watermelon strips in the marinade. Let them sit for about 10-15 minutes; the salt will draw out some initial moisture, which is perfect for flavor infusion.
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7
Arrange the strips on the dehydrator trays (or parchment-lined baking sheets). Ensure they are not touching to allow for maximum airflow.
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8
Place the trays in the dehydrator and set to 135°F (57°C). If using an oven, prop the door open slightly with a wooden spoon to allow moisture to escape.
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9
After 4 hours, check the progress. The strips should be starting to look shriveled and darker in color.
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10
Flip each strip carefully to ensure even drying on both sides. This is a great time to rotate your trays if your dehydrator or oven has hot spots.
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11
Continue dehydrating for another 4-8 hours. The total time depends heavily on the water content of your specific melon and the humidity in your kitchen.
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12
Test for doneness: The jerky is ready when it is flexible and leathery, but not sticky to the touch. It should bend without snapping but feel dry.
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13
Remove from the heat and let the jerky cool completely on the trays at room temperature. It will firm up slightly as it cools.
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14
Once cooled, sprinkle with a touch of flaky sea salt and fresh mint if serving immediately.
💡 Chef's Tips
Choose a seedless watermelon that feels heavy for its size, indicating high sugar content. Avoid slicing the strips too thin; they will become brittle like chips rather than chewy like jerky. If using an oven, use a convection setting if available to speed up the process and ensure even drying. Store the finished jerky in an airtight container or glass jar; it stays fresh for about 2 weeks at room temperature or longer in the fridge. If the jerky becomes too hard, place a small piece of orange peel in the container for a few hours to soften it up.
🍽️ Serving Suggestions
Pair with a sharp, salty Feta cheese for a sophisticated appetizer tray. Serve alongside a chilled glass of Rosé or a spicy Mezcal Margarita. Chop into smaller bits and use as a unique topper for a summer arugula salad. Enjoy as a high-energy, lightweight snack for hiking or road trips. Dip into a side of Greek yogurt sweetened with a drizzle of honey.