Sakara introduced us to the wonders of watermelon jerky, and as much as we lurrrrve it, $13 for a package isn’t always in our budget (unhappy face). If you’ve never had watermelon jerky before, think of it more like dried mango in terms of flavor and texture. To make it yourself, thinly slice watermelon, spritz it with a little lemon or lime juice to prevent oxidation, and dehydrate it slowly until it turns into fruit leather. If you want to take things up a notch, dip it in homemade vanilla bean whipped cream. Take a look at the easy method of dehydrating watermelon below:

Watermelon jerky with vanilla bean whipped cream

(Serves 4-5)


  • 1 small seedless watermelon
  • 1-2 lemons, preferably Meyer
  • 1 pint heavy whipping cream
  • vanilla beans from 1 pod
  • 1 tablespoon finely ground sugar or sweetener of your choice


  1. Cut off each end of watermelon and remove all green skin. Slice watermelon into 1/4-inch slabs. Then, cut into 1-inch wide strips.
  2. Spritz both sides of watermelon strips with lemon juice.
  3. Spread out watermelon on dehydrator racks (we used a Presto Dehydrator), set on 165°F and cook for roughly 18 hours, or until watermelon strips have a similar texture to dried mango.
  4. Cool completely before noshing. Store in an airtight container for up to a month.
  5. For the whipped cream, beat whipping cream with a whisk or electric mixer until soft peaks form. Just before soft peaks form, whisk in vanilla beans and sugar.
  6. Serve watermelon with whipped cream.

Show us your dehydrating skills by tagging @britandco on Instagram!

(Recipe via Anna Monette Roberts, Brit + Co)