See how to dehydrate melons ~ namely the honeydew and the watermelon.
Have you tried dehydrating melons? No? Well, here you'll see I have chosen two different melons to show you: the honeydew and the good old drool-down-your-chin watermelon!
I mean, who can resist an enormous 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!
There are a few ways to tell if your melon is ripe and ready to eat. First, you'll want to make sure the fruit is firm to the touch. Also, take a sniff near the stem end of the melon - it should smell sweet and fragrant. Lastly, give the melon a gentle thump - if it sounds hollow, it's ready to eat!
Also: Check if your watermelon is ripe, look for a white patch on it.
The white patch 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.
Scroll down to learn what to do with your melon seeds...
don't toss 'em, roast 'em!
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.
Are you ready to get started dehydrating melons? Here's how to do it:
NOTE: Don't toss the seeds.
If you are so inclined, you can roast the seeds.
Let them dry thoroughly after giving them a
good cleaning/rinse 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.
We hope you had fun dehydrating melons!
Melons are a versatile fruit that can be used in sweet and savory dishes alike. If you're looking to add this tasty fruit to your garden, you'll want to make sure you have the right conditions for growing melons.
According to The Old Farmer's Almanac, melons need full sun and well-drained, fertile soil with a pH between 6.0 and 7.0.
When it comes to planting, you'll want to start your melon seeds indoors about three weeks before the last spring frost. Once it's time to transplant the seedlings outdoors, make sure to space them 48 inches apart in rows that are 8 feet apart.
There are many different types of melons, including watermelons, cantaloupes, and honeydews. Each type has its own distinct flavor and texture, so you'll want to choose the right one for your taste.
I hope you learned a lot today about how to dehydrate melons and how to grow them!
Susan Gast began Easy Food Dehydrating in December 2010. Read Susan's story of what sparked her interest in all things related to "food dehydrating."
Susan is featured on Mother Earth News blog, and on Solo Build It (SBI) who host this site along with her sister site, Finally-Keto. Read her first SBI interview, and her second SBI interview. Susan also runs an additional SBI website: SusanGast.com - Non-Fiction Author - and showcases many of the books she's created and marketed over the years.
Since 1980, Susan's involvement in publishing - in one form or another - led her to create a "review site" of products related to the publishing industry. Visit ePubTechReviews today.
Do you want to send Susan a quick message? Visit her contact page here. She'd love to hear from you!