Rinse and finely slice the mint.

Add the juice and zest of one Lime to a bowl and mix through the mint.

Remove the rind and any seeds from the watermelon and slice it into strips roughly 1cm thick. If the strips are too thin they will break apart and be hard to remove from the tray. Too thick and it will take a loooooong time to dehydrate, so I have found around 1cm is a happy medium.

Lay your watermelon strips in a large shallow dish and pour over the lime and mint marinate. Gently turn over to coat. I like to do a mix of some marinated and some plain. Cover your dish and refrigerate for 1-2 hours to allow the flavours to combine.

Place your watermelon onto your dehydrator trays, ensuring you have a drip tray at the bottom to catch excess juices. I have found it is best to use fruit leather trays or parchment paper otherwise the jerky gets stuck to the metal grids. Dehydrate at 60 degrees Celsius until dry (This will take anywhere from 18-24 hours). To speed up the process, turn your watermelon strips over a few times during the process.

They should not be sticky to touch. The thicker parts that aren't quite dry will be a darker red colour. You may need to remove the dried watermelon and let the thicker slices dehydrate a bit longer. This will take anywhere from 18-24 hours.

Allow to cool and add to a clean, dry, airtight container.

Enjoy! 🍉