I can’t believe I’ve spent my whole life thinking watermelon seeds are inedible! My grandma’s to blame, because she told me to spit them out otherwise a watermelon might grow in my tummy. Well, it turns out they’re not only edible, but they are super-nutritious, and rich in vitamins and minerals, including magnesium, iron, zinc, essential fatty acids and protein. They are an especially popular snack in China, where they’re enjoyed like sunflower seeds and eaten by the fistful.
Raw, watermelon seeds taste rather bitter, but once toasted they become nutty and moreish. They still have their hard outer shell, a bit like those sunflower seed snacks you find in Spain, so either just crunch your way right through it or crack and peel it off before eating. The toasted seeds can also be used like sunflower and pumpkin seeds, for sprinkling over yoghurt or salads, or baking into bread or muffins.
Toasted watermelon seeds with optional grilled watermelon salad
Watermelon seeds are fine to eat raw along with the rest of the slice of watermelon, but they taste a whole lot nicer once they’ve been toasted with a little salt, especially when sprinkled on top of a summery salad. Grilling is an excellent way to turn a slightly tired chunk of watermelon into an exotic salad, not least because it brings out the fruit’s inherent savouriness and adds depth of flavour and complexity. If you want to add a touch of sweetness, too, a drizzle of pomegranate syrup or honey should do the trick.
Serves 2-4
For the toasted watermelon seeds
Watermelon seeds
Sea salt
For the grilled watermelon salad
1 tbsp olive oil
400g watermelon, cut into slices
Finely grated zest and juice of ¼ lime or lemon (optional)
1 tbsp toasted watermelon seeds (see above and method)
Optional extras
2 tsp pomegranate molasses, or honey
¼ red onion, finely sliced
100g feta, roughly crumbled
1 sprig fresh mint, basil or dill, leaves picked, stalks finely chopped
Save the seeds from a watermelon – do so by picking them out as you cut it into slices and/or while you’re eating a slice or two. Rinse the seeds in a sieve, shake them dry, then transfer to a clean tea towel and pat dry. Scatter the seeds in a single layer on a large baking tray and leave to dry in a warm part of the kitchen (or in the sun) for a few hours, until completely dried.
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Put the dry seeds in a frying pan and add just enough cold water to cover. Season with sea salt until the water tastes nice and salty, then bring to a boil and cook until the water evaporates. Keep cooking, stirring the seeds occasionally, until they turn golden brown, then take off the heat, tip into a bowl and leave to cool. Store in an airtight container.
To make the grilled watermelon salad, drizzle the oil over the sliced watermelon, then sear in a very hot griddle pan for about one minute on each side, until charred but still firm. Cut into large cubes, transfer to a platter and dress with the lime or lemon zest and juice, if using. Season with sea salt and black pepper to taste, and finish with a sprinkle of the toasted watermelon seeds. If you like, add a drizzle of pomegranate molasses or honey, a little finely sliced red onion, crumbled feta and chopped fresh herbs of your choice.
