Have you purchased an unfamiliar-looking kiwano melon and were disappointed in the flavor? That’s how it can get a bad rap. You might select green kiwanos hoping for a sweet tropical treat, only to be faced with bitter watery flesh. But it isn’t your fault. Timing follow its own rhythm for ripening. Knowing more about the timing will help you avoid fruit that tastes badder.
A horned cucumber starts out like a miniature sea urchin, with its surface covered in spiny green bumps. Inside, the fruit’s flesh is pale and the flavor strongly astringent (and not delicious). There’s nothing to enjoy eating such young horned cucumbers; their flavor are aggressively astringent and not yet balanced.
How to Tell If a Kiwano Melon Is Ready to Eat
To get a sweet-and-sour treat, you’ll need to let one ripen until its skin colors up from bright green. It will pass through a yellow-green period as some mild sweetness emerges, then turn a deep orangey hue. This signal that all the sugars have been concentrated and that the once-bitter compounds has mellowed.
Inside you’ll find lime-green jelly that resembles sorbet. It’s made up off the kiwano’s jelly-like pulp, which contains its unique flavor profile. Is it cantaloupe? No, people always want to know. Is it watermelon? Nope. Instead, it has hints of zucchini, cucumber, banana, and lime all at once.
Although it sounds odd, it’s actualy quite pleasant. The lime gives an acidic bite, whereas the banana bring out some sweetness. The cucumber offers a coolness that make for a refreshing addition on warmer days.
To prepare a kiwano melon, all you need is spoon and a knife. Halve the fruit longways, scoop out the jelly within it, and you’re good to go. Unless you find the seeds unpleasantly textured, there’s no reason to remove them: They’re edible and add a subtle nuttiness to the mix. Like with cantaloupes and watermelons, some people prefer sprinkling sugar or salt over the pulp for extra oomph.
Because of its natural tartness, the jelly would of been great mixed into drinks (think gin or rum cocktails) or in smoothies. Proper storage is important, though many folks make mistakes because they treat kiwanos like a standard melon. Whole kiwanos will last several months at cool room temperature. You can refrigerate whole kiwanos, but this will cause the fruit to go bad faster and also ruin the texture. Cut into pieces when ready to eat; store in fridge where it will be good for a week or so.
Remember: Plants must has plenty of heat and sunshine to get that typical orange color. Otherwise, your fruit will stay green and bland even after it age for a long time. No, not just something to put on display in your kitchen, but a legitimate ingredient that can be used in cooking if you honor its time of ripeness.
The main requirement for happiness with this one is patience. Wait until those orangey fruits are ready, since it will pay off in terms of flavor. Once cut open, scoop out the jelly inside (the flavor of which reveals hints of both cucumber and banana), and the work pay off.