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Kiwano – How to Eat a Horned Melon

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What is kiwano ? ….it's a fruit, also known as a horned melon and an African horned cucumber; it originated in Africa, but is becoming popular around the globe, mostly because of it's interesting appearance. Check out our video to see how to eat a kiwano and, if today is payday, go ahead and pick one up at the market
…it's a pricey piece of produce.

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How to Eat Kiwano

Kiwano will last several months when stored at room temperature.
Kiwano is also called a horned melon, and an African horned cucumber.
Its taste is mild to slightly citrus with comparisons to lemon, kiwi, and cucumber.
Kiwano is a variety of melon, and grows on the ground from a vine.
Buy a kiwano that is orange in color, the oranger the better.
Unripe kiwano is hard and green, but as it ripens, it colors to yellow and then to orange.
It is edible at any stage as it ripens. When overipe, it will burst.
Kiwano can be sliced open and eaten raw.
The inner pulp and seeds are edible. Kiwano has a high water content, and lots of seeds.
Eat the fruit directly from the gourd or remove the pulp to use in a recipe.
The decorative kiwano gourd can be incorporated in kiwano dishes.

Kiwano Fun Facts

Kiwano was used as a prop in an episode of Star Trek Deep Space Nine, staring as a "Golana Melon" from planet Golana.
Kiwano is sometimes called "blowfish fruit" because it looks like …a blowfish.
Because of its high water content, kiwano is prized in African desert regions.
Some varieties of kiwano have smooth skin (also known as "boring kiwano").
Kiwano can be tied to the end of a stick and used to kill your enemies.

In the Northwest USA where I currently live, kiwano is found quite readily in local markets, but it is expensive.
At the local grocery in my neighborhood, this horned melon sells for $7.99 each. Yikes!
It's a bit pricey, but if you have expensive tastes and like a piece of fruit that looks cool, give kiwano a try.

Or try Dragon Fruit …an equally cool and potentially overpriced piece of produce.

Thanks for checking out our videos. If you like what you see, share it with your friends and family on social media, I appreciate it!
–Chef Buck

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Written by The Chef's Circle

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