John Myers
The kiwano (also known as horn melon or horn cucumber) is an experience for the eye and the palate. The thick, firm skin of the elongated, round fruit is studded with short spikes that look like horns. The yellow to orange-red Kiwano reaches a length of about 10-15 cm. The interior of the fruit is filled with a jelly-like pulp and green, edible, soft seeds.
Origin
France, Portugal, Ecuador, New Zealand.
Taste
It tastes delicately acidic and refreshing.
Use
The kiwano is usually eaten raw: the flesh is simply scooped out of the halves along with the seeds and tastes great on its own or sprinkled with a little sugar. It also tastes good with nuts, bananas or pineapple. Kiwanos are also suitable as an accompaniment to meat and fish or cut into slices as a decoration, e.g. B. for buffets.
Storage
When the Kiwano has reached full maturity, its skin is intensely orange in colour. It can then be kept at room temperature for about a week. It cannot be stored in the refrigerator, as it quickly loses its taste there.
What does a kiwano taste like?
If you’re bold enough to eat the rind, make sure you cut off the spikes first. The flavor of kiwano melon is mild and slightly sweet. It tastes similar to its close relative, the cucumber. When it’s very ripe, you may be able to detect a hint of banana flavor, too.
Is kiwano melon poisonous to humans?
The fruit occurs in very bitter to non-bitter forms. The bitter forms are unpalatable and potentially poisonous when raw, but there is no way of distinguishing between them except by tasting.
Can you eat kiwano raw?
What do you use Kiwano for?
Kiwano’s exotic flavour makes it so versatile. The pulp can be added to both savoury and sweet dishes. It works equally well in salads and salsas as it does desserts and cocktails. A fresh Kiwano sliced in half.
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