roasted watermelon seeds

Did you guys know that there are only a few more weeks left of summer?

I’m not complaining. I’m ready for fall. But I will miss seeing fresh tomatoes at the farmer’s market.

Last Saturday I ate 7 tomatoes in one day. Wash, slice, salt, eat, repeat.

I plan to do it all over again this Saturday.

But I’m not here to talk about tomatoes. I’m here to talk about the earthquake I felt today in NYC.

Just kidding! It’s been less than 8 hours and I’m already sick of hearing people talk about it.

I’m really here to talk about watermelons.

There was an article in the NY Times back in July called That’s Not Trash, That’s Dinner and it inspired me to try to eat every last bit of a watermelon, including the seeds.

We all know what to do with the inside of watermelon. Eat itBlend itDrink it.

And pickled watermelon rind is no stranger to my tummy.

But watermelon seeds? All by themselves? This was my first time.

Roasted Watermelon Seeds
Recipe from Country Living


  • 1/2 cup watermelon seeds
  • 1/4 teaspoon extra virgin olive oil
  • 1/4 teaspoon sea salt

For me, the trickiest part of the process was removing the seeds from the watermelon. There is a tutorial for slicing up a watermelon all pretty-like and removing the seeds here. But I was battling a sinus headache and I was anxious to start the celebration of a certain orange cat’s birthday, so I dug into my melon using a method that can best be described as the “attack and devour” method. I dug in, scooped some seeds, ate the fruit, tossed the seeds in a bowl, and repeated about five dozen times. And I didn’t take photos of the process because I was covered in the sticky mess and my Sudafed wasn’t working and I just couldn’t bear the thought of washing my hands. I’m sorry.

You should probably use a more gentle method for removing the seeds.

Once you have all of the seeds out of the melon, rinse them off, spread them out onto a pan and let them dry. It took about 1.5 hours for my little seeds to dry.

Once they’re dry, preheat your oven to 350 degrees Fahrenheit. Toss the seeds in the olive oil and salt and bake for 10-15 minutes. Remove from the oven, allow to cool for a couple of minutes, and eat.

They taste a little bit nutty. I think they make a great snack. I find it’s best to eat them while you watch three kitties fight over the eldest kitty’s new catnip-filled banana.

Happy Birthday, Harrison. Seven looks great on you.

PS – thank you all from the bottom of my heart for buzzing the Brazil Nut Cupcakes from my guest post over at The Kitchenarian into the Top 9! Being able to share my story and my cupcakes was such a treat, and the Top 9 placement was the cherry on top of a great week. Thank you!

22 thoughts on “roasted watermelon seeds

  1. Where was this at the beginning of the season? This is great! Now I know what I’ll be doing all next summer….roasting watermelon seeds!

  2. All those years I spent spitting out those seeds and I should have been eating them. Who knew? :) This is such a great post! I love the recipe and your pictures…and your kitties.

    And I just want to say one more time that your Brazil Nut Cupcakes were amazing and so deserved Top 9!

  3. CONGRATS on making top 9! And Thanks for sharing these watermelon seeds… I’ve never had roasted watermelon seeds, but I’m into the idea!

  4. Watermelon seeds, I’d never would have thought. Honestly I didn’t believe it but we were always told not to eat them as a kid. Granted we were also told that a watermelon would grow in our bellies if we did! They sound really yummy with a slight nutty flavour, I’ll have to try it this summer!

    • When I was eating them I kept thinking, “If a watermelon grows in my belly I’ll have a very interesting blog post to write”

  5. What a beautiful blog! I came across one of your recipes on the Finding Vegan Feed site and after seeing your pictures, I became an immediate fan. Wonderful stuff in here–cannot wait to come back!

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  8. Roasted watermellon seeds? I like pumpkin seeds…why not? A little more difficult to “harvest” no? I’m intrigued, must mean I am meant to try it. Found you from Sandras FF twitter.

    • Thanks for stopping by! Those little suckers really are a pain to get out, but I love them. I think it’s probably a once or twice yearly job for me, though. I’m so lazy.

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  11. Why did u not upload photos of finished recipe?!! I’m pretty sure they turn golden brown once they’re fully cooked. I’ve grown up eating them as a snack and still do… Use to enjoy cooking them as a kid, but would rather buy them for a few dollars. It’s in the South Sudanese Culture; they are called “Tasali” the equivalent of popcorn some might say. They’re very delicious once cooked right and there are many different methods to cooking them too. Cheers

    • Hi Kiir, the first and last photos are of the finished recipe. I think the color maybe depends on the type of watermelon used.

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