Kiwano, also known as horned melon or African cucumber, is a fruit native to the Kalahari desert region. If harvested while still green, and left to ripen, it takes on a flavor similar to that of cucumber and kiwi. Collected instead at the moment of full ripeness, it has a flavor very similar to that of bananas. Now that you've bought a Kiwano, where to start? If you are wondering, read on and you will find out.
Steps
Part 1 of 3: Prepare the Kiwano
Step 1. Choose a fully ripe fruit
It appears of a beautiful orange and with rounded spines, which give it the name of 'horned'. Squeeze it lightly to make sure it's not hard. If you buy a kiwano that's still unripe, let it ripen before eating it.
Step 2. Rinse it
Even if you do not eat the peel, it is always a good idea to wash the fruit before cutting it, to prevent pesticides from entering the pulp through the knife.
Step 3. Cut the fruit in half lengthwise
Set half aside. This is the best way to open it to eat it.
If you want to remove the seeds to use them in a recipe or for a salad, then it is better to cut the fruit lengthwise
Part 2 of 3: Eat Raw Kiwano
Step 1. Bring half of the fruit to your mouth and start squeezing it gently, starting from the bottom
You will see small pulpy and gelatinous sacs come out containing seeds similar to those of cucumber.
Step 2. Eat it
As with the pomegranate, the seeds are perfectly edible, although rather tasteless. What you want to taste is the green, sweet pulp around the seeds. You can take one seed at a time and suck it out before spitting it out, or you can chew a big bite of it.
If you don't like seeds, bite into the pulp sac with your front teeth. Then he sucks the pulp trying to suck as much as possible, and at the same time blocking the seeds with his lips and teeth
Step 3. Consider stripping the fruit
With a spoon you can remove the pulp and put it in a bowl if you prefer. This makes it easier to break the pulp pockets and at the same time you won't find yourself with your nose in the fruit.
Part 3 of 3: Using Kiwano in the Kitchen
Step 1. Add a kiwano to the fruit salad
Just like kiwi, this fruit gives a touch of color to your preparations, and turns out to be a sweet surprise for your guests. Combine it with bananas, mangoes and melons for a fantastic summer fruit salad.
Step 2. Garnish the roasts
Did you cook the steaks or ribs on the grill? Instead of seasoning them with cheese and mushrooms, why not use kiwano? Add it on top of the meat a couple of minutes before serving, for an exotic touch.
Step 3. Make a sauce
Remove the seeds from the pulp of a kiwano and mix it with:
- The juice of one lime
- 1 clove of garlic
- A handful of chopped cilantro
- One green onion or 1/8 of a white onion
- A pinch of cumin
- Mix everything with a small amount of olive oil and use this sauce to garnish meat, grilled vegetables or dip nachos in it!
Step 4. Garnish the cocktails
Put a couple of bags of kiwano pulp in a champagne flute before pouring mimosa, or to spice up a gin and tonic by replacing the lime slices.
Step 5. Prepare the Intergalactic Nebula
Remove the kiwano seeds and place them in a cup. Fill the cup with sparkling red grape juice 3/4 full. Add a colored alcoholic drink (optional) and serve in layers for best effect as you mix.
Advice
- You can cut the fruit thorns if they are bothering your hands, but be aware that there should be some space between each thorn to be able to hold the fruit comfortably.
- Keep the Kiwano leftovers wrapped in cling film and put them in the refrigerator.
- You can use a straw to vacuum the pulp and seeds directly from the bowl.
- You can squeeze the fruit, taking out all the pulp and seeds, into a bowl. In this way it will be easier to eat them without having to deal with the shell.
