Sunday

Roasted Watermelon Seeds

It's summer time folks! Enjoy one of the season's best treats for its many health benefits as well as flavor. Try this unique recipe out before you decide to toss out your watermelon seeds!



Roasting watermelon seeds is common in many parts of the Middle East and Asia, in the rest of the world, the seeds are little more than a hindrance in the way of that sweet, juicy fruit.

But pro-seeds folks are on to something — not only are roasted watermelon seeds delicious, they are also loaded with nutrients like iron, magnesium and copper, and are an excellent source of unsaturated fat. So what should you do with the seeds? 



Here are some suggestions:  

  • Add to a salad both fruit and vegetable - Top grilled vegetables with the seeds 
  • Add them to a homemade trail mix 
  • Snack on them on their own You can also roast the seeds of cantaloupe and honeydew melon! 
  • Ingredients: 
  •  1 Cup black watermelon seeds (discard white seeds) Olive Oil 
  • 1 Tablespoon salt
  • Instructions: In a fine mesh sieve or colander, rinse seeds under cool, running water to remove any watermelon gunk. Spread the seeds on a baking sheet in a single, even layer and let fully dry. If you can, dry the seeds outside under direct sunlight. Preheat oven to 325 degrees. Place seeds in a large bowl and lightly toss with oil and salt. Return seeds to the baking sheet, and roast for 15-20 minutes. Let cool before serving.
Recipe Credit: about.com 
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