Year-round Watermelon

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Because of watermelon's high moisture content, it's extremely difficult to sun-dry. Ovens and commercial dehydrators, on the other hand, can do a superb job of drying melons.

Whatever the drying method, carve the melon into ½-inch thick slices (crossways, not stem to stern). Cut the pieces in half and remove the rind, then fit them snugly (with no overlapping) on a drying rack and place in your dryer or oven.

When using an oven, set it on the lowest heat and leave the door slightly cracked. Place a small fan (the smaller the better) near the oven door so that air will circulate around the slices. Check every hour or two, and when the pieces start to become leathery, turn them and allow the other side to dry. Leave the slices in the oven as long as they are sticky-moist. When the melon is no longer tacky to the touch, take out the slices, allow them to cool at room temperature, and then store in an airtight container.

In a dehydrator, put the slices on the lowest rack, or the one nearest the coil. If you're drying a full run of melon, leave the racks in place for three or four hours, then put the bottom rack on the top and move each rack one step downward. Keep rotating the trays every few hours until all the melon pieces are uniformly dry to the touch. Don't take the melon out while it's still gummy; if you do, it'll cling to your teeth. Instead, wait until it snaps when you bend it, like bacon that's been fried to a crispy state. [Editor's note: Be warned that dehydrating watermelon can be a time- and energy-intensive process. Our recipe tester found that it took 18 to 20 hours in an electric dehydrator set at 135 degrees to thoroughly dry ½-inch slices.] 

To use the dehydrated watermelon, simply unwrap it and eat it as you would dried apples or fruit leather — but don't eat a huge amount of the dried melon, since it will reconstitute itself while being digested and can make you feel overfull.

WATERMELON WINE

For another out-of-season watermelon treat, cut out the meat and crush it in your hands. Place this juicy, pulpy mass in a wide-mouthed container, and add about 5 pounds of sugar for every 8 pounds of watermelon pulp. Sprinkle a tiny amount of brewer's yeast over the mixture, or use ¼ teaspoon of yeast that's been dissolved in a small amount of warm water until it's started to work. (If it's available, wine yeast also works well.) Stir the yeast into the pulp and sugar, then add enough water to make 2½ gallons. Next, attach a fermentation lock — either a store bought one or a homemade device consisting of a tube with one end inserted through a lid or cork and the other end submerged in a bottle of water, so that gas from the fermenting mixture can escape, but air can't enter.

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