The kiwano melon, originating from Africa, has a unique blend of flavors including banana, lime, and cucumber. The fruit is oval in shape with a bright orange and yellow peel dotted with horns. It is now grown in New Zealand and California and can be selected by checking for spots or bruises, intact antlers, and soft spots. Unripe melons can ripen at room temperature and do not need to be refrigerated.
A hybrid fruit that originates in the southern and central sections of Africa, the kiwano melon is a unique blend of flavors, with a mix that includes hints of banana, lime and cucumber. These melons have an interesting look that is almost as unique as the flavor. The fruit is oval in shape, similar to that of a kiwi. However, the peel is usually a combination of bright orange and yellow, and is dotted with horns scattered across the surface of the peel. The pulp or flesh of the kiwano melon is usually yellow-green when ripe.
While originating from Africa, New Zealand is also a major producer and exporter of the kiwano melon. More recently, the melon has become an established crop of the state of California in the United States. The growing number of locations producing the melon has greatly increased the availability of the fruit.
Selecting a kiwano melon follows many of the same guidelines used for selecting other fruits. In order to obtain a ripe but still solid melon, it is important to check for any spots or bruises on the peel. The peel itself should appear bright yellow and orange. If the orange hue is darker, that’s a sign that the melon is past its heyday, although the flesh may still be fine for juicing.
Damaged antlers are another indication that the kiwano melon can carry a lot of bruises from rough handling. Typically, the horns should be intact and nothing more than the extreme tips of the tips broken off in transit.
Checking for soft spots is another method of selecting still-ripe kiwanos. Gently squeeze the surface of the melon similar to testing a tomato. If meat gives, then melon is probably not the best choice.
Many people prefer to buy a kiwano melon when it’s not fully ripe. Unripe melons will slowly ripen at room temperature over a period of one week and be usable for another 3-4 days. While kiwano melon doesn’t need to be refrigerated, many people prefer to chill the melon before serving.
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