I tried the watermelon seed butter and it was not what I expected at all

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Photo credit: 88 acres

Here’s a hot take: Any dish or food that contains the word “butter” immediately makes me sit up and say, okay, I’m going to eat it. A restaurant that serves any MOT + BUTTER combo immediately strikes me as gourmet and luxurious; if I see that the bread basket comes with honey or garlic or chive butter, I go. It’s the same with nut butters, which are the perfect protein snack that still tastes so satisfying (because of all the fat, I know).

That’s why, when I heard that 88 Acres was selling Watermelon Seed Butter, I was the first to give it a try. Watermelon seeds? I’ve only tasted one by accident, during the summer, when the first priority is to get the refreshing pink flesh of a watermelon and not like, stopping to see if you’re about to. swallow a little black bitterness. Would it taste fruity? Could it be a black paste?

The Crazy Seed Snacks company sent me a large (14-ounce) jar of stuff to try, and I was struck by the consistency and color: it’s a smooth shade of taupe, not grainy at all. , and there had been no oil separation in transit as I expected. It looked and tasted pretty close to tahini, but without the complexity of sesame – less nutty and a little less delicious, TBH. My first taste of butter was taken on a spoon and on its own it was bitter and earthy, with a faint hint of fruit in the background. I suspect that the fruit flavor is favored by one of the more surprising ingredients, powdered sugar, although an unsweetened version is also sold.

Then I tried it as I like all my butters: on toast. It was a bit wetter and sadder on toast, but best when drizzling over crunchy, flaky honey or salt. Then I spread it over apples for an afternoon snack. It didn’t add much to the taste of the apples like, say, peanut butter would, but it was a decent way to add protein and so keep me full until dinner. It was also a good dip, as the consistency wasn’t too thick.

Finally, I felt I was too hard on the watermelon seed butter. I mean, I don’t regularly eat tahini on my own either, do I? It’s more of a base. So I decided to use it the same way as sesame, but in a recipe a little simpler than grinding my own hummus: in a sauce on a roasted sweet potato. I diluted the seed butter with olive oil, chopped raw garlic, normal yellow butter, salt, sesame seeds and half a lime juice, then I have it whipped and drizzled with hot sugar.

It was quite delicious, I have to say, but what wouldn’t be mixed with garlic, salt, citrus and normal butter?

Ultimately, I don’t think watermelon seed butter is right for me, but it would definitely be a great tahini sub if you’re weak or have a sesame allergy. 88 Acres also sent in a collection of their other seed butters and their seed and oat bars, the latter which I loved. The bars were filled with pumpkin seeds and super delicious due to their fruit content or use of maple syrup. I ate one everyday for breakfast with coffee and it was a real treat.

Until next summer, watermelon! I will totally miss you.

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