You've probably heard of roasting pumpkin and other winter squash seeds, but what about summer gourds like cantaloupe, honeydew, and watermelon?
Nutty melon seeds are an inexpensive, fun snack and a great way to prevent food waste. This isn't a totally new idea, either — roasted watermelon seeds are common in several Asian and Middle Eastern countries.
To roast melon seeds, rinse, drain, and pat them dry. Toss the seeds with olive oil, salt, or other seasonings and toast them in a skillet until crispy and golden. You can also use the oven; spread the seeds in a single layer on a baking sheet and roast at 325°F for 20-40 minutes. Some people also brine the seeds first.
Have you ever roasted summer melon seeds?
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