The kiwano, which originates in the Kalahari Desert, is also known as horned melon, melano, African horned cucumber, jelly melon and protected gourd. When ripe, this fruit tastes like a mixture of cucumber, kiwi, and banana. How to eat this fruit? Read on to find out.
Step
Part 1 of 3: Preparing the Kiwano
Step 1. Choose kiwano that are fully ripe
Characterized by the skin and horns are orange. Squeeze a little to make sure the fruit is not hard or still ripe. If you don't get a ripe fruit, wait for it to ripen and turn orange.
Step 2. Rinse the fruit
Even if you don't eat the skin, always rinse the fruit you're cutting to avoid pesticides or other chemicals remaining on the skin when you cut the inside of the fruit with a knife.
Step 3. Cut the fruit into two halves
Set aside half. This is the best way to cut fruit to eat alone.
If you want to take the seeds to use in a salad or fruit recipe, it will be easier to pick them if you cut the fruit lengthwise. Everything is up to you
Part 2 of 3: Eating Kiwano Live
Step 1. Take half of the fruit to your mouth
Slowly but surely, squeeze the fruit from the bottom end. The small greenish pouch that has a cucumber seed-like filling will rise easily over the piece of fruit when you press it lightly.
Step 2. Eat
Just like pomegranates, the seeds are edible but taste a little bland. The delicious part of this fruit is the sweet green flesh around the seeds. You can take them one by one into your mouth and then separate the seeds in your mouth and spit it out, or take the whole meat and chew it.
If you don't like the seeds, gently pinch the fruit sac with your front teeth. Suck the fruit sac with the upper and lower teeth, pinching slightly to hold the seeds outside the teeth, but still allowing the fruit to pass through
Step 3. You can scoop out the fruit
You can also remove the seeds or eat them with a spoon. It's easier to crack small green granules like that, especially if you don't want to bury your face in the fruit.
Part 3 of 3: Using Kiwano For Cooking
Step 1. Add kiwano to fruit salad
Just like kiwi, kiwano can add a beautiful colorful addition to fruit salads, and as a surprise treat for guests. Combine bananas, mangoes and melons with a sprinkling of kiwano for a lovely summer fruit salad.
Step 2. Garnish the roast with the kiwano
Do you grill steak or meat? Substitute cheese or mushroom tops by sprinkling some kiwano seeds over the meat a few minutes before serving for an exotic and striking look.
Step 3. Make the kiwano salsa
Put one melon kiwano in a bowl and mix it with:
- lime juice
- one clove of garlic
- handful of fresh chopped cilantro
- one leek, or 1/8 piece of garlic
- quarter teaspoon cumin
- Stir in a little vegetable oil to coat the mixture, and use the salsa as a garnish for meats, grilled vegetables, or eaten with potatoes for nachos.
Step 4. Garnish the cocktail with kiwano
Sprinkle green seeds into a champagne glass instead of lime wedges before mixing them with other drinks.
Step 5. Create the Intergalactic Nebula
Put the Kiwano melon seeds in the cup. Fill the cup with the red grape juice cocktail to 3/4 full. In the remaining space, add the creamed milk (optional), let it serve in layers to give it the best look before stirring.
Tips
- Cut off the fruit's horns if it bothers your hands, but the distance between the horns should be wide enough so that your hands can hold the fruit.
- You can use a straw to suck the still-wrapped seeds out of the bowl.
- Wrap the uneaten Kiwano and put it in the refrigerator to eat later.
- You can squeeze all the seed bags at once into the bowl, then work them out of the bowl without having to deal with the horny husks.
- Dry the skin of the fruit and use it as a small plate. Pat gently with a paper towel; replace paper towels if they remain damp, otherwise the skin may grow mold.
