Buzz
The Kiwano Melon, native to the Kalahari Desert, is also known by various names such as Horned Melon, Melano, African Horned Cucumber, Jelly Melon, and Hedged Gourd. When ripe, it offers a unique blend of flavors reminiscent of cucumber, kiwi, and banana. Curious about how to enjoy this exotic fruit? Here’s a detailed guide for you.
Steps
Preparing the Kiwano Melon
Select a fully ripe Kiwano Melon. A ripe Kiwano will have an orange skin and spines. Gently squeeze the fruit to check its elasticity, ensuring it’s not hard or green. If you purchase an unripe Kiwano from the store, allow it to turn orange before enjoying it.
Wash thoroughly. Although the skin will be discarded, it’s important to clean the Kiwano before cutting to prevent pesticides or other chemicals on the outer surface from contaminating the fruit during slicing.
Cut the fruit in half horizontally. Then, set one half aside. This is the best way to cut and enjoy the Kiwano Melon.
- If you plan to scoop out the seeds for use in other dishes or fruit salads, cutting it vertically makes scooping easier. Choose the cutting method based on your intended use.
Enjoying the Kiwano Melon on Its Own
Hold one half of the fruit at mouth level. Gently but firmly squeeze the melon from the bottom. Each small green pod contains a seed similar to a cucumber seed. When squeezed lightly, the seeds will easily rise to the surface.
Savor the flavor. Kiwano seeds are edible, much like pomegranate seeds, but with a milder taste. The sweet green flesh surrounding the seeds is the most enjoyable part. You can take small bites, removing and spitting out the seeds, or take a larger bite and chew the seeds along with the flesh.
- If you prefer not to eat the seeds, gently bite into the seed pod. Then, use your upper and lower teeth to suck out the juice while keeping the seeds outside your teeth.
Consider scooping out the seeds. If preferred, you can scoop the Kiwano seeds into a bowl and enjoy them with a spoon. This method makes it easier to break open the green seed pods and avoids the need to dig into the fruit directly.
Using Kiwano Melon in Recipes
Add Kiwano Melon to fruit salads. Like kiwi, Kiwano Melon can add vibrant color to salads and surprise your guests. Combine bananas, mangoes, honeydew, and a bit of Kiwano to create a refreshing summer fruit salad.
Use Kiwano Melon as a garnish for grilled meats. Have you prepared grilled steak or ribs? Instead of sprinkling mushrooms or cheese, add a few Kiwano seeds to the meat a few minutes before serving for a unique touch and a hint of tangy flavor.
Make Kiwano Salsa. Scoop the Kiwano seeds into a bowl and mix with:
- Juice of one lime
- One garlic clove
- A handful of chopped cilantro
- Green onions or 1/8 of an onion
- 1/4 teaspoon of cumin seeds
- A small amount of vegetable oil to coat the mixture. Use the salsa to garnish meats, grilled vegetables, or serve with chips.
Use Kiwano Melon to garnish cocktails. Sprinkle a few Kiwano seeds into a champagne glass before pouring red Mimosa wine or use them as a unique garnish for a Gin and Tonic cocktail instead of sliced lemon.
Create an Intergalactic Nebula cocktail. Start by scooping Kiwano seeds into a glass. Then, fill the glass three-quarters full with red grape juice. Add another layer of Kiwano seeds to create a visually stunning layered effect. Stir gently and enjoy.
Tips
- Use a straw to sip the remaining seeds from the bowl.
- Trim the horns of the fruit if they make it difficult to handle. Ensure there’s enough space between the spines for a comfortable grip.
- Squeeze all the seeds into a bowl for easy enjoyment without dealing with the spiky skin.
- Store unused Kiwano Melon in the refrigerator, tightly wrapped.
- Dry the skin and save it for culinary use. Wrap the skin in paper towels and replace them when damp to prevent mold.
- Ensure the Kiwano Melon is chilled before using it in recipes.
Warnings
- While not dangerous, the spines of the Kiwano Melon can be quite sharp. Handle the fruit with care to avoid injury.
What You'll Need
- Kiwano Melon
- Knife
- Bowl
