Never heard of dried cantaloupe? Neither had I. But when slicing this in-season melon one morning I thought, “I’ve made dried mango, and even made my own fruit leather, so what would happen if I dried slices of juicy cantaloupe?” Bliss. That’s what.
Dried cantaloupe is chewy, sweet, and similar to the flavor and texture of dried mango. But it’s much easier to make since one cantaloupe yields so much more flesh, is less slippery to work with, and the peel is much easier to remove.
Aside from being 25 calories per serving (one quarter of the batch), making this treat won’t heat up your house since the oven is kept low, so it’s a perfect snack to make even on a Summer’s day. Check out the simple recipe below.
Half a cantaloupe
- Preheat oven to the warm setting (185º F). Place a Silpat silicone mat on a baking sheet.
- Wash the cantaloupe, and use a spoon to remove the seeds.
- With a large knife, make thin slices, cut off the skin, and place it on the pan.
- Continue until the pan is full, trying not to overlap pieces.
- Put the cantaloupe in the oven, and bake for two to three hours, flipping them over every 45 minutes or until they’re dry. Avoid cooking too long, or you’ll end up with cantaloupe chips!
- Store leftovers (if there are any!) in an airtight container. Since these are preservative-free, enjoy them within a few days.
Source: Calorie Count
- 4 servings
- Cook Time
- 3 hours
- Calories per serving
Source: Pop Sugar