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!” Watermelon bacon!?! We almost forgot about watermelon bacon! But it is indeed that season again. Time to strip down your watermelon and make it into a tangy, leather-y, bacon-like snack.
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’s super tangy-spicy.
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. In other words, they’re the perfect summer food.