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This article was published 12/4/2013 (1137 days ago), so information in it may no longer be current.
Roasted watermelon seeds
What is it?
The crunchy little black bits inside the famously refreshing snack that you were warned as a kid not to swallow lest they sprout and grow a watermelon in your tummy. In Asia and Middle Eastern countries, roasted watermelon seeds are a popular snack unto themselves and said to be full of essential nutrients.
Roasted watermelon seeds are often dyed red and sold in decorative containers for Chinese New Year.
Due to their hard coating, watermelon seeds must be chewed well or otherwise processed or else they will pass undigested through your system. These ones, which were unseasoned (and contained red dye No. 40), did not have much flavour and seemed to be mostly decorative.
Besides being roasted, salted and eaten as is, the seeds are also used to make soup or to garnish salads. They are also said to have medicinal properties, which are harnessed in watermelon seed tea and oil, the latter used as a moisturizer for skin. The tea is believed to improve the health of the kidneys. The seeds can also be ground into cereal or used to make bread.
Lucky Supermarket, 1051 Winnipeg Ave.