Watermelon Seed

Watermelon seeds are the flat, black or striped seeds of Citrullus lanatus, ordinarily discarded when the fruit is eaten fresh but dried and roasted into a snack food in many culinary traditions. Salted, roasted watermelon seeds, often called guazi, are a popular snack in China, and roasted or ground watermelon seeds also feature in West African and Middle Eastern cooking, where they may be pressed for a light cooking oil or ground into flour used in stews and porridges. Seedless watermelon cultivars, bred to be commercially convenient, have made the seed a less prominent byproduct of fresh consumption in Western markets even as it remains valued elsewhere.