Selection and storage
Fresh kiwano fruit can be found year-round in some African regions of Malawi and Nigeria. In the US markets, however, their availability is still limited to big cities supermarkets.
Buy firm these melons with deep, bright yellow-orange skin and intact horns over the surface.
Avoid soft, and those with blemishes or soft spots on the skin. Kiwano, like , are rare fruits which are susceptible to chill injuries.
Kiwanos have a very long shelf life and store well when kept in a cool, dry place for up to 3-6 months. Do not refrigerate.
Take care while handling sharply spiked melons as they may inflict stabbing injury on your hands.
Preparation and serving methods
At home, wash the fruit in cold running water and mop dry using a soft towel. To prepare, trim away the top calyx and tips. Using a paring knife, cut the fruit in half lengthwise. Scoop seed-filled juicy pulp using a spoon. You can also cut it into slices or wedges to eat like a .
Serving methods:
Kiwano is quite unappetizing because of its bland, neutral taste. Sprinkle some sugar, if desired.
Strain the fruit pulp for juice and spoon over ice cream or fruit salads as you do in .
Safety profile
Being a member of cucurbitaceae, horned melons (kiwanos) may compose triterpenoid compounds, particularly cucurbitacin-B. It may cause gastrointestinal disturbances like stomach pain, vomiting, and diarrhea. stomach pain may be self-limiting.
Taste a spoonful of juicy pulp before eating the whole fruit to ensure that it is not from a bitter stock. If found; the whole fruit should be discarded. In case of discomfort after consumption, one should seek medical help. ().
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Further Resources:
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Stanford School of Medicine Cancer information Page- .
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NC State University-.