Prep 10 mins
Cook 0 mins
I saw this recipe in Food Network Magazine. They call for pepitas, which are pumpkin seeds. I started thinking, hmmmm..., can we eat the melons' s seeds? I looked it up on the Internet and they are supposed to be dried, then roasted. A long process. I just wanted to make a simple salad, for crying out loud! I toasted them over low heat in a little cast iron skillet5. Voila! They came lovely golden and nutty. To get all the vitamins and minerals in the seeds, they must be chewed, not eaten whole.
- 4 cups honeydew melon, cubed
- 2 tablespoons fresh lime juice
- 1 teaspoon jalapeno chile, minced
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon dried ancho chile powder or 1⁄4 teaspoon chili powder
- chopped cilantro, for garnish
- toasted melon seeds, for garnish (see recipe description)
- cojito cheese, crumbled for garnish
- In a large bowl, toss together melon cubes, lime juice, jalapeño, salt and chile powder.
- Top with cilantro, seeds, and cheese as desired.