Our Red-seeded Citron watermelons that we harvested last year aren't getting any younger. So, I decided to cut the two largest ones up, season them like I do for citron watermelon crisp, and dehydrate them! :)
Yes, seeding those watermelons took a nice duration to do.
I figure they can probably take a pretty high temperature, since they taste good fully cooked with those seasonings (brown sugar, citric acid, nutmeg, and cinnamon). So, I'll probably keep them on at least 145° F. as I dehydrate them (it's on 166 right now). The seasonings (probably the brown sugar) caused them to release juices (so, that should help the dehydration process).
I'm dehydrating a few grocery store Roma-type tomatoes, in thick slices, since there was some room left over after I cut up the watermelons. I filled about six 13" x 15" trays. The dehydrator can take six more trays, but the slices can be thicker with only six (and I only have six trays).
The tomatoes are on the top tray so that they don't get the watermelon seasonings dripping on them.