Toasted Melon Seeds

 

 

 

 

 

 

 

After peeling your cantaloupe melon and extracting the juicy flesh, what do you do with the seeds? Most of us throw the seeds away. These seeds can however be roasted and used as a topper for salads, ice cream or yogurt or simply crunched as a tasty and healthy snack. Follow the steps below to turn waste into a crunchy condiment.

 

 

 

 

 

 

 

Note: These steps also apply to pumpkin seeds.

 

 

 

 

 

 

INGREDIENTS:

(1) Melon Seeds

(2) Olive Oil

(3) Salt

 

 

 

 

 

 

 

PROCEDURE:

(1) Place melon seeds in a sieve and wash to remove leftover melon pulp.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TIP: In removing the pulp, it helps to brush the seeds against the sieve while it is submerged in a bowl of water.

(2) Suspend sieve to get rid of excess water. You can also use a kitchen towel to dry seeds.

(3) Preheat oven to 400 degrees.

(4) Place seeds in oven safe dish. It is good practice to cover with dish with foil paper as the seeds stick easily to surfaces. I am using a cast iron skillet here.

 

 

 

 

 

 

 

(5) Drizzle some olive oil over the melon seeds and sprinkle some seasoning salt. Mix to coat seeds with oil and salt.

(6) Bake in preheated oven for 20 – 30 minutes, depending on how crunchy or toasted you want them to be.

 

 

 

 

 

 

 

Now you can crunch and snack away guilt free.