The flavor of watermelon jerky (aka watermelon leather) is really intense -- it's like watermelon on steroids. It's a great snack on its own, but you can add sea salt or spices to perk it up if you like. It's generally dried to a leather-like texture, but if the thought of watermelon chips sounds like it's right up your alley, then you can dry the melon until it's crisp.
Cantaloupes and honeydews can be dehydrated too, by the way.
Dehydrating melon is easy. First, rinse the melon and scrub really well with a vegetable brush. You are washing your melons before cutting into them, right? If not, do so. Melons have been associated with cases of foodborne illness. Cutting into the melon can introduce pathogens into the flesh. So yes, wash your melons (and all fruits and vegetables).
Cut the melon, remove the rinds, and place on drying trays. Dry at 135F for 18-24 hours. Yeah, I know. It takes forever.
Watermelon jerky is done when it's dry and leathery, but still a bit flexible. You shouldn't see any visible signs of moisture. Store it in air-tight containers or freezer bags. For long-term storage, store in the freezer.
Eat it plain, or snip it into little pieces to top yogurt, oatmeal, or ice cream (maybe don't do that if you've put cayenne pepper on it). Or try pieces on top of cream cheese for an unusual appetizer. However you enjoy it, savor the taste of summer just a little bit longer.
