Pumpkin seeds are an excellent source of fiber and nutrients and are therefore a healthy snack. Soaked in sugar syrup or brine and baked in the oven, they're a great alternative to popcorn. You can decorate baked goods, salads and soups with elegant peeled green seeds. But before you cook and eat the seeds, you need to peel them.
It is necessary
- - pumpkin;
- - knife;
- - colander;
- - skimmer;
- - oven;
- - baking paper;
- - a hammer for meat.
Instructions
Step 1
Cut off the top of the pumpkin with a sharp knife. Pull out the "lid" by the "tail". Those seeds that you took out with the top, carefully cut along with the fibers, separate and soak in a bowl of water.
Step 2
Use a spoon to remove all the insides from the pumpkin. Place them on a tray or newspaper and use your fingers to remove the seeds from the pumpkin fibers, then place them in a container of water.
Step 3
Drain the seed bowl through a colander, place it under warm running water, stir the seeds with your fingers, helping the water rinse off any remaining pumpkin fibers. Some seeds may need to be cleared one at a time, by hand. Place the peeled seeds on paper towels and let dry.
Step 4
Do not rely on the fact that when the pumpkin fibers are dry, they will fall off from the seeds themselves. This will not happen, on the contrary, it will be almost impossible to peel the seeds.
Step 5
The fiber-free pumpkin seeds are not yet ready to be eaten. If you want to enjoy their natural flavor, you have to boil them. To do this, you need to boil a large pot of water and dip the seeds in boiling water. Simmer the seeds for about 10 minutes. Turn off the heat and drain the seeds through a colander. Let them dry.
Step 6
If you want roasted, salty or sweet seeds, soak them overnight in salted or sweetened water. Take 1/4 cup sugar or salt for every two cups of water. After you soak the seeds, drain the water and dry them. Then heat the oven to 180 ° C, spread the pumpkin seeds in a thin layer on a baking sheet covered with baking paper, sprinkle with vegetable oil and bake for 10 to 20 minutes, until light golden brown.
Step 7
Pumpkin seeds can be eaten right with the outer shell. But if you want to decorate your soup or baked goods with them, or you just don't like the fibrous hulls, the seeds can be easily peeled. One at a time, the seeds are cleaned by placing the narrow end between the thumb and forefinger. Squeeze your fingers and, if the seed does not slip out of the husk by itself, insert a fingernail or a vegetable peeler into the gap formed and remove the skin.
Step 8
To free many pumpkin seeds from their husks, place them between sheets of baking paper and beat with a hammer. Beat so as to break the shell without breaking the seeds. Pour the seeds into a bowl of water, stir with a spoon. The husk will float to the surface, and the peeled seeds will sink to the bottom. Remove the husk with a slotted spoon and drain the water through a colander. Dry the peeled seeds and eat them.
