The method of drying melons is simple, chemical-free, and pollution-free, and is suitable for widespread development in Xinjiang and northwest melon-producing areas. The method of processing dried melons is to select fully mature melons (preferably white-fleshed varieties) that are free from pests and diseases. Hami melons with high sugar content, thick melon flesh, and fine texture are best for drying. Rinse the dirt and debris on the peel surface repeatedly with water until it is completely clean. After manual or mechanical peeling, cut open and scoop out the seeds. Cut the peeled and pulped melon into strips and hang them on wires to dry. Fresh melons are dehydrated through natural sunlight and can generally be dried in more than ten days. At present, advanced equipment is generally used to process it into crispy chips (puffed dried melon).