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Post by daylilydude on Oct 5, 2018 4:18:47 GMT -5
When eating your fruits and vegetables with seeds inside, do you clean the seeds out first, or do you just eat seeds and all?
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Oct 5, 2018 5:37:05 GMT -5
Fruits, no seeds for me veggies it depends on the veg; things such as zucchini or summer squash, seeds and all if tender and small, winter squashes get seeded before cooking.
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Post by brownrexx on Oct 5, 2018 7:08:43 GMT -5
It pretty much depends on the size of the seeds. Small tender ones like strawberries, summer squash, tomatoes or cucumbers get eaten.
Melon or winter squash seeds get scooped out and fed to the chickens and I buy seedless watermelon.
Of course we eat corn seeds!
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Post by pepperhead212 on Oct 5, 2018 7:48:07 GMT -5
It all depends on the plants. Peppers I almost always leave seeds and veins in, except in large things, like bells, big jims, etc. Sometimes I use the seeds from my butternuts as I would pumpkin seeds; though they are smaller, I use them where they would be ground up.
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Post by octave1 on Oct 5, 2018 8:55:01 GMT -5
When it comes to eating watermelon, part of the fun is spitting the seeds out with "gusto". But the same cannot be said for many other fruits like apples, pears, bananas etc. As for veggies, I remove all the seeds from tomatoes and peppers if I am going to cook them, and that's about it.
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Post by september on Oct 5, 2018 9:47:49 GMT -5
I leave seeds in if they are small, soft and have no texture. Anything gritty feeling in the mouth - peppers, apples get seeds removed. I roast squash seeds whenever I have the patience to rinse them clean. Watermelon, I clean out what I easily see when slicing, the rest gets spit out.
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Post by Laura_in_FL on Oct 5, 2018 11:48:19 GMT -5
It's a matter of texture for me, too. If the seeds are soft (zucchini and cucumber) or tiny (berries), they stay in. Large, hard, or gritty seeds are removed.
Peppers are a gray area, but mostly I seed them. OTOH, with tomatoes I usually eat the seeds. I am not a melon fan, but my kids will only eat the seedless watermelon, so that is what I buy.
I tried roasting seeds from a pumpkin once and they were not good. I guess they were not the hulless type.
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Post by coppice on Oct 5, 2018 13:29:43 GMT -5
I save every apple peach & pear seed is see. They become the feet of other grafting projects.
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Post by pepperhead212 on Oct 5, 2018 15:47:42 GMT -5
I just made something that I forgot about on my previous post. It's a recipe from an early Diana Kennedy CB - a horchata, made with the seeds and the goop from a ripe cantaloupe, which is the sweetest and most flavorful part of the melon. Many recipes call for cleaning the seeds, but this washes all that flavor away! My VM totally grinds them to where there is little left to strain out, but I used to just use a regular blender, then strained them, as the recipe stated. It calls for 3-4 c of water, depending on the size of the melon and the core. Some call for a pinch of canela, but my favorite addition is a little orange zest, an idea I got years ago when I made a melon sherbet with some grand marnier.
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Post by paulf on Oct 5, 2018 16:00:11 GMT -5
Melon seeds out either scooped out or spit out. Pepper seeds out. Stone fruit seeds out. I eat apples, core seeds and all. Everything else I can think of get eaten.
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