Technology of drying watermelon and melon

[Technology of drying watermelon and melon]

Girls, some of you, asked me to give a recipe for drying watermelon and melon according to the rules of technology - and who, sorry I don’t remember I looked in my posts, and did not find it - but I fulfill the request

Technology of drying watermelon and melon

From the book "Dried fruits and vegetables"

DRIED MELONS

First way.
Semi-ripe fruits of all varieties are suitable. They are washed, dried, cut lengthwise into four parts. The tough outer skin is cut off, the core is selected along with the seeds. Cut along a strip 60-70 X 20x25 mm, put into a container, sprinkle with granulated sugar (380 g per 1 kg), incubate for 24 hours at a temperature of 22 °, drain the juice. Syrup is prepared at the rate of 350 g of sugar and 300 g of water per 1 kg. Put the mass in hot syrup, incubate for 6 minutes at a temperature of 80 °, drain the syrup. The further process is similar to the drying of watermelons (see p. 113).

Second way.
The preparation of the fruits and the whole technological process are the same as in the first drying method, but the fruits are ripe, with a dense and firm pulp, 330 g of granulated sugar per 1 kg is used to separate the juice and kept for 72 hours at a temperature of 3-5 °.
Melon juice is blended with apple, plum, sea buckthorn, barberry, quince, lemon and physalis juices.

DRIED WATERMELS (art. 113)

They take incompletely ripe, ripe (but not overripe) watermelons, wash, dry, cut lengthwise into four parts, cut off the hard outer skin, cut out the pulp, followed by sampling of seeds. Next, strips of 50-60x25x25 mm are cut lengthwise, sprinkled with granulated sugar (380 g per 1 kg), kept for 22 hours at a temperature of 22 °, the juice is drained. The remaining mass is poured with hot syrup prepared at the rate of 300 g of sugar and 350 g of water per 1 kg, and kept for 5 minutes at a temperature of 80 °. Then the syrup is drained, the mass is dried in the oven for 20 minutes at 85 ° and twice for 25 minutes at 65-70 °, kept in a sieve for 5-6 hours at 30 ° and the moisture content of the product is leveled for four to six days. The moisture content of dried watermelon is 22-23%.
Watermelon juice is blended with currant (black, white, red), gooseberry, strawberry, raspberry, cherry and rhubarb juices.

	Candied melon (kliviya)
	Dried melon (Admin)

Admin, thanks !!!!!
Made candied melon fruits according to two recipes (yours and not yours). It turned out - Super !!!!! The child is still trying to prove to me that she hasn’t tasted something there and she still needs to give it a try .... Right now !!! We are waiting for winter))))

[Natasha]

Natasha, to your health! Do not offend the child, she also wants something tasty, sweet
And in winter it will be a great find

Please tell me about technology. Why do you need a sugar aging step and then boiling in syrup? And then I finally got to the melon, I want to try to dry it, but I don't understand the meaning of these operations. I have already tried to make a plum according to a similar recipe from this forum, it turned out badly there - after a minute of cooking in syrup, half of the plum crawled almost into mashed potatoes. Of course, we dried it and used it anyway, but I consider the experiment unsuccessful. I would like to not fly with a melon.

Boiling and soaking in hot syrup are different ways!
When boiled at 100 * C, any fruit will burst at the seams and not only.
When kept in hot syrup 89-90 * C, there is no boiling, fruits are in a calm state. But at the same time they are impregnated with sugar syrup, the raw juice of fruits is replaced with sugar syrup - and this is also a way of preserving fruit in sugar.
Fruits become soft, sweet, including melon and will not spoil after drying.

about "plum boiled" see this method of preserving plums and pears: Sweet fruits "candied fruits (glace fruits)"

As you can see in the photo, the fruit is intact, and even stored without problems for a whole year, and on the balcony

Here I go into detail on this method for the dryer. Cured and dried homemade cherries