Sübye

May 12th, 2006

Subye

You dried or roasted watermelon, sun flower or pumpkin seeds at least once in your life, right? What about melon seeds? Any ideas how to make use of them?

I mean any melon, let it be honeydew, cantaloupe or any other type.  I always wondered what can be done with them or if anybody had found any use of them—that is other than saving them for next year’s crop.  Towards the end of last summer, I thought if there is a recipe that calls for melon seeds I bet there is a good change Tijen would include that recipe in her Tales From a Fruit Tree book. Yeah I know, melons do not grow in trees but that book is all about fruits, their various uses and includes many recipes (not necessarily common ones.) And looking into the section for melon, I proved myself right :) There it was. A recipe of a drink that was once a popular one in Izmir, largest city on the Eagean coast of Turkey.  It is a type of a sherbet; common drinks of our culture before the soda invasion.

A fast internet search revealed a similar recipe for Horchata de melon from Mexico.  It is curious to see recipes like that to pop up unexpectedly from another part of the world.  Does your cuisine have a melon seed drink as well?
Finally some local melon is out in the markets and even though I do not care for melon for eating, I quite like its taste when making smoothies at home.  I carefully scooped out the seeds, washed and dried them. After collecting them from little melons I had enough to make the recipe below. The result: totally refreshing and very interesting taste. Nothing like coke or any of those types of soda/pop that has all those unpronouncable ingredients. Try it, you might like it, too.

  • 1 cup of washed, dried melon seeds

  • 4 cups of water

  • 3/4 cups of sugar (can be adjusted to taste)

Put all the ingedients in a blender, mix for about 10 – 15 minutes until obtaining white, milky puree.  Strain thought a fine sieve (cover with folded cheesecloth) into a jug.  Taste it and adjust the sugar to your liking.  If adding more sugar, stir well to disolve. Cover with saran wrap, put into fridge and serve chilled.

Keep in mind that it will not last more than 2 days in the fridge; make it just before you want to drink.

Enjoy!

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6 Responses to “Sübye”

  1. Fran Says:

    This looks beautiful and sounds so refreshing. I’m not sure my blender would take 10-15 minutes. Do you think the food processor would be a good substitute?

  2. betul Says:

    Fethiye, taste is so different, nothing like I expected..I was looking for the recipe, for about maybe ten years…( I just heard it from my uncle, never saw and tasted it.) I think I expected something really melony..No, it’s not disappointment, but it is so different..Himm, I think I liked it..Creamy, nutty, but not refreshingly melon-y..

  3. jane Says:

    Sounds great, will have to give it a try.

  4. fethiye Says:

    Fran, don’t force your blender’s limits—using food processor would definitely work. May not even need that long of blending if you soak your seeds a bit. Let me know what you thought about it.

    Betul, I was not expecting anything when I made the drink and as you said I also found it very different/interesting. Thanks for sharing your experience.

  5. Indira Says:

    Hi Fethiye,

    Subye in that pale pink color looks delicious and appealing to the tastebuds.

    Water melon and cantaloupe seeds, removed from the shell outside are used in several recipes in India. Most common are for paan (prepared with beetle nut leaf) and also as garnish to vermicelli kheer/ almond kheer etc.,

    From my last trip to India, I brought a half kg of water melon seeds (the white seeds only, removed from hard black shells). I often add them to my curry preparations just to give the veggies an extra nutty crunch and also in sauces, pureed for thickness. Compared to coconut, cashews etc., they are relatively low calorie but the taste is superb.

  6. fethiye Says:

    Hi Indira, how nice to see you here. Thanks for sharing the seeds’ usage in Indian cuisine. Now I see why once you used the pureed peanuts in the pasta sauce. ;)

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