What’s the Deal With Watermelon Butter?
By Elise Minton Tabin |
Move over almond butter, there’s a new butter in town. Meet watermelon seed butter, which is exactly what it sounds like—a smooth, velvety butter made from the inside of ground up watermelon seeds. “Watermelon seed butter is a nutrition powerhouse loaded with protein, vitamin B, magnesium and monosaturated fats. A one-ounce serving boasts 10 grams of protein, which is comparable to what you’ll find in Greek yogurt,” explains nutritionist Natalie Cacciatore.
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For the most part, the majority of us pick out the seeds found in watermelon and toss them out, which, according to Cacciatore, needs to stop. But here’s the catch: She says you shouldn’t eat them straight from the fruit in order to reap the benefits. Instead you’ll want to follow the proper protocol to turn the seeds into butter. “'Sprouted' seeds are germinated and oftentimes higher in nutrients than their non-sprouted versions. Sprouting removes compounds in the food that make it difficult to absorb all of its nutrients, as well as increases nutrient density and makes the food easier to digest. In the case of watermelon, the seeds are stripped of their black shells,” she says.
While you can make the butter yourself—Cacciatore says to sprout the seeds, dry them and then remove the hard outer layer of the seed and gently stone grind what’s underneath it—you can also buy it pre-made from Dastony Ground Organic Raw Watermelon Seed Butter ($12). You can eat the butter straight off a spoon, spread it on fruit or toast, add it to smoothies or use it as a thickener for soups as an alternative to cream.
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