Hailing from New Zealand and also grown in California, this oval fruit ranges in length from 3 to 5 inches. It has a bright yellow skin studded with stubby “horns,” which is why it’s also called a horned melon. The kiwano’s pulp is a pale yellow-green color and jellylike in texture with a sweet-tart flavor evocative of bananas and cucumbers. Kiwanos are available year-round in specialty produce markets and occasionally in some supermarkets. Choose brightly colored fruit with firm spikes and no sign of soft spots. Store at a cool room temperature for up to a month. To use, cut the fruit in half lengthwise and scoop out the pulp, which can be eaten, seeds and all. Use in drinks, salads and sauces or as a topping for ice cream. Other names for the kiwano are African horned cucumber, English tomato and jelly melon.

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