Step 1

Line two baking sheets with silicone baking sheets. Preheat oven to 170F°.

Step 2

Puree watermelon, draining through cheese cloth, set over a mesh strainer. Drain almost all of the liquid, reserving for another use.

Step 3

Combine watermelon solids with sugar, discarding any seeds. Blend again if needed to ensure a smooth mixture.

Step 4

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.

Step 5

Transfer fruit leather to a cutting board, cut into desired sizes. Store on parchment paper in an airtight container.