How do watermelon seeds become brittle when they are damp

Watermelon seeds that are damp can be restored to their crispy texture through drying or frying. Watermelon seeds that are damp are mainly caused by high humidity or poor sealing in the storage environment. Proper heating can effectively improve the texture.

Spread the damp watermelon seeds flat on a baking tray and use a low-temperature oven to evenly remove moisture. The temperature should be controlled between 60-80 degrees Celsius and flipped every few minutes to avoid local overheating and burning. Bake for about 15-20 minutes until the surface of the melon seeds is dry and produces a slight cracking sound. This method can preserve the original nutrition of melon seeds and is suitable for family operation.

Stir frying in a wok is another quick way to remove moisture. Pour the melon seeds into a pot without water or oil, stir fry continuously over low heat until the outer shell becomes crispy. During the process, keep your hands constantly turning to prevent uneven heating. When the color of the melon seeds slightly darkens and emits fragrance, turn off the heat and continue drying the remaining water vapor using the remaining temperature. After stir frying, the melon seeds have a richer taste, but attention should be paid to the heat to avoid nutrient loss.

It is recommended to consume the processed watermelon seeds immediately or store them in a sealed container. Food desiccants can be added to extend the crispy time. Daily storage should be done in a cool and ventilated place, avoiding high temperature and high humidity environments. If melon seeds are found to have mold or a strange odor, they should not be consumed. The aflatoxin produced by mold may be harmful to health. Moderate consumption of watermelon seeds can help supplement unsaturated fatty acids and minerals, but intake should be controlled to avoid gastrointestinal burden.