Watermelon Seeds
Citrullus lanatus pitten · watermelon seeds · pepitas de sandía
Watermelon Seeds: what every chef needs to know
Watermelon seeds are the seeds of the watermelon, used as a food ingredient after drying and hulling. Hulled watermelon seeds contain significantly more protein (28.3g/100g) and fat (47.4g/100g) than one might expect based on the fruit's reputation. In West Africa (Nigeria, Ghana) hulled and processed watermelon seeds known as egusi are a core ingredient in the eponymous egusi soup, a rich stew made with palm oil, tomatoes and leafy greens. In Chinese cuisine salted, roasted watermelon seeds are eaten as a snack (xigua zi). In fusion cooking the seeds are used as an alternative pesto base (in place of pine nuts), as a seed topping on bread and as a high-protein addition to granola. The sodium content of hulled seeds (99mg/100g) is relevant when calculating the salt balance in preparations. Watermelon seeds are not an EU-14 allergen, but communicate transparently on the menu.
Watermelon Seeds: nutritional values per 100g (peeled, dried)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 12174) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 12174).
Watermelon Seeds: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Nigerian stew based on ground egusi (shelled melon seeds) bound with palm oil, fermented dawadawa, tomatoes, chilli and leafy greens (bitter leaf or waterleaf); national dish of Nigeria.
Traditional Chinese snack of roasted, salted watermelon seeds in the shell or shelled, popular during Chinese New Year and as a daily snack; cracked open with the teeth to reach the kernel.
modern fusion pesto where watermelon seeds replace traditional pine nuts; slightly sweeter and less resinous in flavour, excellent on pasta or as a dip with crudités.
Watermelon Seeds: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Toss shelled nuts with olive oil and sea salt; shake halfway through for even toasting. They are ready when lightly golden and producing a crisp sound.
Dry-toast or briefly stir-fry with an onion base for egusi soup; add ground egusi after sautéing for a nutty flavour base.
Combine ground watermelon seeds with basil, garlic, Parmigiano and olive oil as an alternative to classic pine nut pesto; a slightly nuttier flavour profile.
Watermelon Seeds: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Watermelon Seeds: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Watermelon seeds are imported as a dried product year-round, primarily from African and Asian growing regions. The fresh harvest takes place in summer in tropical regions.
Watermelon Seeds: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Watermelon Seeds: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The fresh herbal and citrus-like acidity of Sauvignon blanc pairs with the neutral, lightly nutty flavour of watermelon seeds in fusion applications and light salad dishes.
- Sancerre AOC
- Pouilly-Fumé AOC
- Marlborough Sauvignon Blanc
A mineral, fruity dry rosé pairs with the mild flavour of roasted watermelon seeds as a snack and in fusion salad dishes; the light structure does not overpower.
- Provence Rosé AOC
- Tavel AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Watermelon Seeds
At what temperature should you store Watermelon Seeds?
Store Watermelon Seeds at 15-20°C dry and dark, airtight, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Watermelon Seeds professionally?
The primary professional technique for Watermelon Seeds is Roasting as snack at 170°C for 12-15 min. Always verify core temperature with a calibrated probe thermometer.
Does Watermelon Seeds contain allergens?
Watermelon Seeds is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Watermelon Seeds?
Watermelon Seeds provides 557 kcal, 28.3g protein and 47.4g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 12174).
When is Watermelon Seeds in season?
Watermelon Seeds is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
