About the Recipe
Sun-dried spicy watermelon is a flavorful and innovative snack that elevates the natural sweetness of watermelon to a new level. The process commences by slicing fresh, seedless watermelon into uniform cubes or thin strips. These slices are subsequently dehydrated—either under the sun, in a food dehydrator, or in a low-temperature oven—until they undergo a transformation from juicy and crisp to a chewy, jerky-like texture. During dehydration, the water content evaporates while the natural sugars concentrate, thereby enhancing the fruit’s inherent sweetness and creating a satisfying chew.
Upon complete dehydration, the watermelon is lightly coated in olive oil and tossed with a blend of spicy seasonings, such as Tajín, chili powder, or red pepper flakes. This addition of heat provides a delectable contrast to the intensified sweetness of the fruit, resulting in a snack that is both sweet and spicy, with a complex flavor profile. For an additional burst of freshness, a squeeze of lime can be added just before serving.
Ingredients
4 cups cubed or sliced seedless watermelon
1 tablespoon olive oil
1-2 teaspoons Tajín seasoning (or a mix of chili powder, lime zest, and salt)
Pinch of red chili flakes
Preparation
Cut the watermelon flesh into uniform, bite-sized cubes or slices, about ¼ to ½ inch thick.
Place the watermelon pieces on a parchment paper-lined baking sheet and bake at the lowest possible temperature 170 degrees Fahrenheit for several hours, checking periodically, until dry and chewy.
Once the watermelon is fully dried, transfer the pieces to a bowl. Drizzle with olive oil, then sprinkle generously with the Tajín seasoning and optional chili flakes.
Toss gently to combine and coat the dried watermelon pieces evenly. Store in an airtight container.
Notes