Homemade Dried Cantaloupe

Cantaloupes are a healthy fruit. However, the growing season and shelf life for fresh cantaloupes are limited. Dried cantaloupe has a long shelf life and retains the beneficial fiber, antioxidants, nutrients, and vitamin C fresh cantaloupe has. When you have fresh cantaloupes that are about to reach the limit of freshness, you can make homemade dried cantaloupe rather than waste this healthy fruit.

Oven-Drying Method

To oven-dry cantaloupe, wash the cantaloupe, cut it in half, and remove the seeds. Cut each half into four slices and remove the rind. After removing the rind, cut the 8 eight slices into slices that are about a half-inch thick. Lay a cheesecloth across the oven rack and place the slices on the cheesecloth. Set your oven at 145 degrees. Leave the door open slightly and leave the slices in the oven until they are the texture you prefer. They can be dried to the crispy stage or removed earlier and remain more pliable.

You can cover a baking sheet with a silicone mat and place the slices on the mat instead of using a cheesecloth.

Dehydrated Cantaloupe

The preparation method is the same as for oven-drying. Once you have reached the stage where the slices are a half-inch thick, place the cantaloupe slices on the food dehydrator tray. Set the temperature to 135 degrees. Let them dry for 16 to 18 hours depending on the texture you prefer.

Storing Dried Melon

Proper storage is essential to achieve the long shelf life a dehydrated cantaloupe can have. The slices should be stored in an airtight container away from direct sunlight. It’s essential to keep the container in a cool, dry location.

Using Dried Melon

Dried cantaloupe has a tropical flavor with a hint of ginger. It is delicious eaten as a solitary snack. If you’re not a fan of fresh cantaloupe, you should give the dehydrated version a try. You may be surprised at the difference in the flavor. Dried slices can be chopped and added to a homemade trail mix, a dried fruit tray, or added to a dried fruit mix.