From the recipe collection
Roasted Marang Seeds
Fresh marang seeds are washed, simmered, dried, and roasted until nutty and fully tender instead of being discarded with the fruit rind.
- Prep time
- 25 min
- Cook time
- 35–45 min
- Yield
- Makes about 2 cups
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Ingredients
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Method
- Use seeds from a freshly opened ripe marang and chill them promptly if they cannot be cooked the same day.
- Rub away every trace of clinging fruit flesh and rinse the seeds repeatedly so residual sugars do not scorch.
- Cover the seeds with water, add half the salt, and simmer 15–20 minutes until the centres begin to soften.
- Drain thoroughly and towel-dry or air-dry until the surfaces are no longer wet.
- Toss with coconut oil and the remaining salt and spread in one layer on a lined tray.
- Roast at 190°C / 375°F for 15–25 minutes, turning once, until browned and aromatic.
- Cool one tester, peel or crack it as appropriate, and confirm that the centre is fully cooked and nutty rather than hard or raw.
- Season with garlic or chile if desired and serve warm; refrigerate moist leftovers and reheat before serving.
