Alex removed the skin from the watermelon, sliced it very thinly, and brushed on some fish sauce before dehydrating it. Aki says the resulting slices have a texture similar to prosciutto; they "became chewy and pliable instead of crisp and seemed to melt on the tongue, breaking apart as I chewed and leaving a lingering sweet-savory flavor behind."
Wow! We imagine these slices would be wonderful in salads, or as a simple-yet-surprising appetizer. Take a look at Ideas in Food for even more fun, inspiring photos and recipes, like seaweed sauerkraut and BBQ potato chip gnocchi.
• Check it out: Watermelon Prosciutto
(Image: Ideas in Food)