watermelon seeds (खरबुजाको बियाँ)
About watermelon seeds (खरबुजाको बियाँ)
While watermelon seeds aren't a staple food in Nepal, they are becoming increasingly recognized for their nutritional value. Watermelons themselves are popular during the warmer months, and the practice of consuming the seeds, though not widespread, is present in some rural areas where resourcefulness leads to the use of every part of the fruit. The seeds are often dried and eaten as a snack, or might be incorporated into traditional recipes. The growing awareness of their nutritional benefits, especially as a source of plant-based protein and essential minerals, is leading to a gradual interest in watermelon seeds within Nepal, particularly among health-conscious individuals.
Nutritional info
These are the major micro nutrients found in watermelon seeds
Seasonality
Watermelons are typically available in Nepal during the warmer months, primarily from late spring to early autumn. This seasonality impacts the availability of the seeds as well. Watermelon harvest usually peaks around June to August, which is the time when watermelon seeds would be most readily available for consumption. After the main harvest season, watermelons and their seeds become less common, although with improved storage and transport mechanisms, they might still be available, albeit at a higher price.
History
The consumption of watermelon seeds in Nepal does not have a deeply rooted historical tradition like some other native foods. Watermelons were introduced to Nepal relatively recently, and their seeds have not been a prominent part of the culinary history. Traditionally, focus was more on utilizing the fruit itself, while the seeds were often discarded. However, with increased agricultural knowledge and nutritional awareness, people started discovering new ways to use the fruit and its seeds, which now find some place in the diet of some rural population and slowly gaining popularity in urban settings. The history of watermelon seeds in Nepal, therefore, is a recent one, characterized by the growing adoption of resourceful food practices and the recognition of the seeds as a valuable nutritional resource, rather than a traditional culinary element.