Cantaloupe Seeds דינקע קערן

 

 

 

 

The good news is I made these delicious roasted, salted cantaloupe seeds.   The other news is, from this day forward,  whenever I eat cantaloupe and don't cook the seeds I will feel like a disorganized criminal.

 

Roasted Cantaloupe Seeds

Remove seeds from the melon and remove as much cantaloupe fiber as can be easily done.  Don't worry if you don't get it all at first.  

Put the seeds in a saucepan and cover with liberally salted water.  Bring to the boil and cook for five to ten minutes.  Skim off the remaining melon bits.  

Drain the seeds (save the salty seed stock for soups, beans, grains, or pasta).  Roast the seeds on a sheet pan at 350F (177C, Mark 4) for about ten or fifteen minutes to your desired shade of golden-brown.

Re-salinate your poor, parched cells.