We have paired and compared tomatoes and watermelons for years. We have played with the concentration of watermelons and tomatoes to mimic meats and focus flavors. Somehow in our tinkering I did not see the similarity of sun dried tomatoes and sun dried watermelon, until I did. I cut the watermelon into planks and placed them onto parchment lined sheet pans. I put the pans in a 200°F oven for about 6 hours, flipping the watermelon occasionally to allow for a more even drying. I pulled the watermelon out when it was roughly 1/2 its original size.
I seasoned the pieces with salt and coated them with olive oil on pans. The watermelon cooled to room temperature on the pans then I put them and the oil into a container in the refrigerator. The dried watermelon first has an almost pumpkin-like flavor, earthy and tender, followed by intense sweetness. It's startling and polarizing, getting mixed reviews at our table. The trick will be how to bring all the flavors together and make dried watermelon lovers out of us all.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
