After enjoying our latest fresh from the farm Louisiana watermelon, I was left with a big hunk of rind filled with seeds and juice. Now I am sure a lot of you out there, especially those of you of the Southern variety, are familiar with pickled watermelon rind which is often served with grilled and roasted meats such as ribs, pork roast, and BBQ chicken.
Today though I give you two very simple and different ideas to utilize those pesky seeds and that sweet red elixer, the juice. Toasted watermelon seeds are popular in Middle Eastern cuisine as a snack and salad topping.
As for the juice, simply strain out the seeds and freeze the juice in ice cube trays. Pop these cubes into sparkling water, orange juice mixed with sprite, or some freshly brewed mint iced tea for a flavorful new version of the ice cube.
Toasted Watermelon Seeds
(This method also works well with pumpkin & butternut squash seeds)
Ingredients
1 cup raw watermelon seeds
4 cups water
1 tablespoon salt
1 Tbl. light olive oil
Directions
Gather seeds from watermelon, making sure to use only the black seeds. Bring water and salt to a boil. Add seeds and cook 10 minutes. Drain in colander and dry on paper towels. Toss seeds with olive oil and season to taste with a bit more salt if desired. Spread seasoned seeds in an even layer on a cookie sheet. Bake in pre-heated oven at 375 F for approximately 20 minutes. Check a couple times during cooking process, and you may need to stir them and rotate the pan for best results.
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Chef Mike