Watermelon, cucumber and codium with baru seeds

Melancia, pepino e codium _ Alex AtalaBy Alex Atala


1/8 of a watermelon (around 1kg)
10g lemon grass
10g basil
100ml white wine vinegar
30ml lime juice

600g cucumber
40g lemon grass
15g parsley
15g coriander
10g sugar
10g salt
5ml olive oil
5g diced garlic

100ml neutral oil
20g charcoal

10ml cucumber water
1 cucumber

40g codium algae
20g Baru Baron’s baru seeds
300ml cucumber water
Parsley sprouts, small basil leaves, black salt and charcoal oil for a finishing touch


1. Cook the lemon grass and vinegar for 20min in a covered pot. Strain and save for later.
2. Cut the watermelon in pieces, discarding the whites.
3. Place watermelon in a bag with previously saved vinegar, lime juice and basil
4. Vacuum and leave in the fridge for 30min.
5. Take watermelon out of the bag and make small portions, removing the seeds.

1. Grate the cucumber and slice the lemon grass, parsley and coriander.
2. Mix with other ingredients in a bowl and leave in the fridge for 3h.
3. Strain the water at the bottom and save for later.

Mix oil and charcoal, and strain with a cloth.

1. Slice cucumber with a mandoline, in thin slices.
2. Place in a bag with 10ml cucumber water and vacuum seal it; open it and roll slices.

1. On a small plate, place the cucumber water, two pieces of watermelon and a piece of codium over each piece of watermelon.
2. Add 3 strips of rolled cucumber and 3 baru seeds.
3. Finish with black salt, parsley sprouts, basil leaves and charcoal oil.


Best Ways of Eating Baru Seeds

Hi folks! During our baru seeds demos a lot of people ask a crucial question:

“What can you do with them? How do you eat them?”

There are many ways of eating baru seeds. From having them a snack to coming up with elaborate dishes, your creativity is the limit!


Just have them as a snack on the go, peel and all. Maybe salt them a little? Or add them to your favourite trail mix or bowl. Easy enough! This is the traditional way of eating them.


Peel them. From there you can coat them with chocolate, grind them and turn them into pesto, butter, baru sauce or even barutella. Glaze them with maple syrup! Add them to rice recipes, or use them to replace peanuts or tree nuts in basically any recipe!



OPTION A: Soak them for a couple of hours. Then peel them. This enables you to make hummus or even baru burguer! When soaked they behave exactly like chickpeas.

OPTION B: Grind them coarsely and add them to your favourite recipes! They’re so versatile you can even make milk out of them.

On a future post we will look into using baru flour! Stay tuned 🙂