Dried melon

Dried melon – let's save a piece of summer for winter! keep it fresh for the winter or by preservation, pickling, freezing. However, it is not possible to save melon in this way until winter. The only thing to eat melon in winter evenings, you need to dry the pulp of this fruit. Dried melon preserves all the vitamins and nutrients that make such a delicacy especially valuable. In addition, dried melon is even tastier, sweeter and more fragrant than fresh, it will perfectly complement a cup of tea instead of sweets.

Snezhana

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 0 % 0 g

Carbohydrates 88 % 7 g

28 kcal

GI: 0 / 100 / 0

Step-by-step cooking

Cooking time: 1 d 7 h

Step 1:
Melon for drying is better to take one of the varieties: kolkhoznitsa, torpedo, pineapple, gulabi. These melons differ from others in their firm flesh and aroma. And it is necessary to dry exactly such melons, whose flesh is firm. In addition, there should be no damage and rot on the fruits. The melon is thoroughly washed. The crust, subcortex and seeds need to be removed. Cut the pulp into slices no more than 0.5 centimeters thick.
Step 2:
You can cut the melon into strips, slices or pieces. It depends on how the melon will be dried and stored. We dry the pieces of melon on a paper towel so that the juice is absorbed into the paper. You can dry melon in the fresh air. Then the melon needs to be cut into slices to pull a thread through them. But this is a rather long and troublesome process. In modern conditions, it is easier to use electrical appliances, for example, an electric dryer or an oven.
Step 3:
In the electric dryer, the melon cut into pieces is laid out on the grates, leaving a place between them, and dried at a temperature of 75 degrees for about a day. But you need to dry the melon by taking breaks, checking the condition of the melon and periodically turning over the pieces. An electric dryer may not be as popular as an oven, which is most likely in every house, and in which many housewives dry fruits, berries and vegetables for the winter.
Step 4:
Pieces of melon are laid out on a parchment-lined grate, leaving a space between them. Turn on the oven at 60 degrees, if there is a fan, it is better to dry it by turning it on.
Step 5:
Leave the melon in the oven for five hours. Then turn off the oven, open the door slightly, leave the melon inside overnight. In the morning we set the temperature at 75 degrees, dry the melon for about two more hours. Turn it off again, open the door. We leave the melon for a couple of hours. Repeat the procedure three or four more times, look at the appearance of the product.
Step 6:
Slices of dried melon should turn out elastic, soft, sticky, light brown. Pieces of dried melon can be stored in a glass container in a dry place or from strips to weave a pigtail, wrap in plastic wrap and store in the refrigerator. Bon appetit!