For this dehydrating melons page, I
have chosen two: the Honeydew and the good old drool-down-your-chin watermelon! I mean, who can resist a huge slice of
chilled watermelon, sitting by the pool with your feet dangling in the
water? But watch out for those sticky drips down your chin!
To check if your watermelon is ripe, look for a white patch on it, that means it's been sitting in the field long enough to have created that patch where the sun didn't get to, therefore it wasn't plucked too soon - and then tap it. It should make a sound like a hollow thud.
For honeydew ripeness testing, clean the oil off your thumb and rub it across the honeydew's surface and when it squeaks, you're good! Also, if the skin is a little pale white, the melon probably could do to be a little more on the yellow side before eating.
Honeydew and watermelons are very easy to dehydrate – see the instructions below – and don't forget to roast the seeds (instructions at the bottom of the page also).
There's a high vitamin A content and Folate, followed by vitamin C, and vitamin K in Honeydews. In the mineral department, honeydews are loaded with Potassium, followed by Phosphorous and Magnesium.
Honeydew melon is a good source of Omega-3 and Omega-6 fatty acids.
Watermelons also have a great vitamin A level, followed by vitamin C, Folate, and Choline.
There's plenty of minerals to be found in watermelons: Phosphorous, Magnesium, Calcium, Potassium, and Fluoride!
Watermelon is a good source of carbohydrates too, and Omega-6 fatty acids.
NOTE: Don't toss the seeds. If you are inclined, you can roast the seeds. Let them dry thoroughly after giving them a cleaning in your sieve under the kitchen faucet.
Toss them on a cookie sheet for 15 to 20 minutes at 325°F. Spray the seeds first with plain cooking spray and a dash of salt.
Best eaten when fully cooled.
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