Line two baking sheets with silicone baking sheets. Preheat oven to 170F°.
Puree watermelon, draining through cheese cloth, set over a mesh strainer. Drain almost all of the liquid, reserving for another use.
Combine watermelon solids with sugar, discarding any seeds. Blend again if needed to ensure a smooth mixture.
Divide watermelon mixture between pans, spreading into an even layer, roughly 1/8-inch thick. Bake for 3 hours or until no longer wet, but still slightly tacky. Rotate pans 180° and swap levels each hour until they are done.
Transfer fruit leather to a cutting board, cut into desired sizes. Store on parchment paper in an airtight container.
Notes
*2 small seedless watermelons will produce 9C liquid and 2C solids. Some seeds may still be present, remove any found.**Cook time will vary depending on the thickness of your mixture and oven temperature.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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