Summer is coming to a close, and, with it, all those fresh, sweet and juicy melons. How sad! All is not lost, though, there’s still a little bit of time left to enjoy the seasonal bounty. Make the most of melon season by trying one of these great recipes for cantaloupe, honeydew and watermelon. Have a favorite melon recipe that we didn’t cover? Tell us about it in the comments!
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13. Roasted Watermelon Seeds
Though 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!
- 1 Cup black watermelon seeds (discard white seeds)
- Olive Oil
- 1 Tablespoon salt
1. 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.
2. 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