"What fruit sports short, relatively harmless bulges on the outside and a chartreuse gelatinous substance on the inside?" Project 366 2008 - June 20, 2008 ~
Horned Melons a/k/a kiwano (kee-WAH-noh), and some stores even decorate it with a sticker calling it "cuke-asaurus." African horned cucumber, jelly melon, hedged gourd, English tomato
French: metulon
** 172/366 - Project 366 2008 - June 20, 2008 ~
I saw these while in the Produce section at the grocery store. They caught my eye (as more things do these days of looking for photo opportunities) so I whipped out my camera and snapped this when no was was looking. (except the store's security camera probably follows me around the store now....lol)
They were in a basket so I added some passion fruit and persimmons but they really are this orange color.....!!! At $5.95 each for 4 inches of weird looking fruit, I don't know how many they would sell in a day, but looked different anyway.
** The fall back position may be to use it as a centerpiece. or a WEAPON........ LOLLLLLLLL - :)
Washington Post, February 14, 2001, Renee Schettler
A member of the cucumis family -- which encompasses melons and cucumbers -- the kiwano's flavor has been compared to a combination of cucumber, banana and lime. It is a somewhat unremarkable flavor if you weigh it against the onerous task of scooping out the slippery seeds to eat them -- not to mention the $5.95 price tag.
The good news? The kiwano has precious few calories but considerable amounts of potassium and vitamin C.
HOW TO SELECT AND STORE: Kiwanos begin as pale green or yellow and ripen to a vibrant orange. They are oval and range from three to five inches in length. Pass over those with bruises or soft spots. Kiwanos are available year round from New Zealand and California, depending on the season.
Do not refrigerate kiwanos. We're told that unripe kiwanos may be kept at room temperature for up to six months, but they are best if consumed within 10 days.
The skin is, despite appearances, very delicate; do not stack the fruit.
HOW TO PREPARE: With a stubby, inedible exterior and pulp within, the kiwano makes for a striking presentation. In fact it is commonly considered more decorative than flavorful.
To eat, halve the melon lengthwise, then scoop out the pulp and seeds with a spoon. You could reserve the shells for a serving dish for ice cream, pudding or mousse.
More cumbersome preparations involve rinsing the fruit and peeling it -- good luck -- then slicing it for use as a garnish for fruit salads or roast poultry or ham.
Ambitious juicers may strain the seeds and drink the remaining fruit juice.