We recently ran into a friend we hadn’t seen in a while, and she said, “I’ve been thinking of you – I just made your watermelon bacon again!” Hey – we haven’t made that in a while! But it is indeed that season again. Time to strip down that watermelon and make it into a tangy, leather-y, bacon-like snack.
If you’ve ever made this recipe before, you know that the key is patience. Yes, it will take a while to dehydrate. But you will be rewarded with a delicious, tangy treat once it is finally done.
A tangy, chewy, dried watermelon snack that could easily pass for bacon.
- 10-12 strips fresh watermelon cut to 1/4 inch thick
- 1 lime, juiced
- Salt to taste
- Pepper to taste
- Paprika to taste
Peel the rind from a large chunk of watermelon and slice the watermelon into strips that are about 1/4 inch thick. Lay out the strips on a parchment paper covered baking sheet. Drizzle with lime juice and a light dusting of salt, pepper, and paprika. Bake at 175 degrees for 8 hours, or until dehydrated and crispy/chewy. Store in an airtight container.
We’ve made this watermelon almost every summer. One year we used it as “bacon” in a watermelon corn salad.
This year, we mixed up the spices a little and made it with Tajin, so it has a tasty kick.
These strips are great in sandwiches and wraps. Or just stick them in a bag and bring them with you on your next hike, road trip, or visit to the beach. Just make sure to store them in a cool, dry place so they don’t get soggy.
Also, to answer a question that we got recently: Can you make “bacon” with other fruits too? Yes! Try mangoes, apples, or even peaches. Just give them the lime juice and spice treatment, and make sure they’re thinly sliced. The taste will be similar to a spicy fruit leather.
Of course, watermelon will probably give you the most bacon-like outward appearance, if that’s what you’re hoping for. Let us know if you try it – and/or if you fool anyone!