Name: Watermelon seed butter — a mild, nutty spread made from the roasted seeds of watermelon (Citrullus lanatus), most often from special seed-producing varieties. It is a niche, nut-free product.
Description
Watermelon is native to Africa, and the seeds are as old a food as the fruit itself. Roasted watermelon seeds are a beloved snack across China, the Middle East, Vietnam and Africa, and in West Africa related melon seeds called egusi are ground and used to thicken soups and stews. Watermelon seed butter is a more modern spread, made from hulled, roasted seeds.
Seed butters are made by grinding seeds into a smooth paste, and the best contain only seeds, with perhaps a little salt or oil. The seeds have a mild, slightly nutty taste, and the butter is smooth and creamy, though it is far less common and harder to find than sunflower or pumpkin seed butter.
Main nutrition value
Watermelon seed butter provides healthy unsaturated fat, protein, magnesium, zinc and iron, with a mineral profile similar to other seed butters.
How best to be consumed
Watermelon seed butter is an uncommon, nut-free alternative.
- Spread on toast, crackers or fruit.
- Stir into porridge, yoghurt and smoothies.
- Use in baking and dressings in place of other seed or nut butters.
- Check the label for added sugar, oil and cross-contact with nuts.
- Store in the fridge after opening, and stir well.
Overconsumption could cause…
Seed butters are nutritious but calorie-dense, and portion size matters.
- Weight gain from large servings, since a tablespoon holds around 90 calories or more.
- Added sugar, palm oil and salt in some commercial brands, so check the label.
- Allergic reactions in rare cases in people sensitive to melon or related fruits.
Wikipedia — Watermelon, used for origin, naming and history: https://en.wikipedia.org/wiki/Watermelon
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