Cookbook:Horned Melon
| Horned Melon | |
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Fruit
The horned melon, also known as the kiwano melon, African horned melon, and many other trade names,[1][2][3][4] is a close relative of cucumbers and melons.[5][4] It is native to southern and central Africa.
Characteristics
[edit | edit source]The fruit is oval in shape, a few inches in length with spines all over.[1][3][4] It has a thick, orange-yellow rind with a pale yellow-green pulp and many crunchy edible seeds inside.[1][3][4] The flavor of the pulp is slightly sweet and a bit tart with a flavor mix reminiscent of bananas, lime and cucumber.[2][3][4][6]
Seasonality
[edit | edit source]The melons are generally available year-round as imports from Africa and New Zealand,[6] though the peak season is around spring and summer.[4]
Selection and storage
[edit | edit source]Outside of regions where they are grown, these melons are usually only available in specialty markets. Select melons with a bright orange color and no bruising or spots.[4] It is best to purchase a melon that has the horns intact, as damaged horns may be a sign of rough handling. However, know that the spines can damage adjacent produce.[6]
Unripe melons may be stored at room temperature for quite a long time, on the order of weeks to months.[4][6] Do not chill it, as this speeds its deterioration.[6]
Preparation
[edit | edit source]There is no way to peel the skin off of the melon, so the fruit needs to be scooped or squeezed out of the melon before using.[4] The melon may be cut in half or into wedges to help extract the fruit pulp.[4][6]
Use
[edit | edit source]The pulp may be eaten by itself, used as a topping for a sweet dessert, added to a fruit or green salad, or processed into beverages, sorbets, and more.[4][6] If desired, the pulp can be pressed through a sieve to remove the seeds.[4] The shell may be used as a serving dish once the pulp is removed,[2][4] but the rind should not be eaten. In some regions, the whole fruit is baked or roasted.[6] Immature melons can be peeled and eaten like cucumbers.[6] The fruit may also be used solely as a garnish.[6]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f g h i j k l m "Kiwano Melons". specialtyproduce.com. Retrieved 2024-11-16.
- ↑ Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d e f g h i j National Research Council (U.S.); National Research Council (U.S.), eds. (1996). Lost crops of Africa. Vol. I. Washington, D.C: National Academy Press. ISBN 978-0-309-04990-0.