These are the edible seeds of any of the many varieties of melons, such as cantaloupe, honeydew, ogen and galia. They are teardrop-shaped, and range from pale cream to black in colour. They come in small, medium and large sizes, and may be hulled or unhulled.
Melon seeds are available in supermarkets, health food stores and ethnic grocers – or can be obtained directly from fresh melons and left to dry.
Keep in an airtight container in a dry cupboard.
Melon seeds are lightly dry-roasted and eaten as a salted snack. In the West they are associated with health food, savoury bakes and vegetarian recipes, and also sprinkled onto bread loaves. In Central and South America, China and India, different varieties are used in cooking. They’re crushed and used to thicken stews and curries, or added to sweets, buns, flatbreads and drinks.
Article by Sejal Sukhadwala
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