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Author Notes: This recipe is two-part: a recipe for watermelon seeds, and a recipe for muskmelon (honeydew or cantaloupe) seeds. Make and enjoy these separately, or combine (…more) —Siobhan Wallace
Makes about 1/4 cup (each)
- 1.5ounces (about 2.5 tablespoons) rinsed watermelon seeds, about the amount from a 10-ib. watermelon
- 1/4teaspoon olive oil
- Salt, to taste
- Soak the seeds in extremely salty water for about an hour.
- Preheat oven to 320°F. Line a baking sheet with parchment paper. Drain the seeds and pat dry. Toss with olive oil, just enough to coat, and salt. Place as a single layer on the baking sheet.
- Roast seeds for about 20 minutes, until the oil has evaporated, and they look a little dried out. Cool completely before eating.
- 2ounces (about 1/4 cup) of seeds (a ripe cantaloupe with yield about one ounce)
- 1.5teaspoons sesame oil
- 1.5teaspoons soy sauce, plus extra for drizzling
- Rinse and drain the seeds, separating out any pulp. Let dry for at least an hour, preferably overnight.
- Preheat oven to 320°F. Line a baking sheet with parchment paper. Mix soy sauce and sesame oil together in a small bowl and whisk to emulsify. Toss the seeds with the mixture.
- Place as a single layer on the baking sheet and lightly drizzle with soy sauce. Roast seeds for about 20 minutes, until they turn golden. Cool completely before eating.
