Ingredient
Kiwanos
The Exotic Horned Melon
Kiwanos are small, oval-shaped fruits with a bright orange, spiky skin and a vibrant green, jelly-like flesh filled with edible seeds. Their flavor is a delightful combination of tangy, tropical notes with hints of banana, cucumber, and lime. The texture is both crunchy and juicy, making them a refreshing addition to salads, smoothies, desserts, or even as a garnish for cocktails.
Origins and history
Kiwanos, also known as horned melons, are native to the Kalahari Desert in Africa. They have been cultivated for centuries by the indigenous people of the region, who valued them for their water content and nutritional benefits. Kiwanos gained popularity in the Western world during the 20th century and are now grown in various countries with warm climates, including New Zealand, Australia, and the United States.
Nutritional information
Kiwanos are low in calories and rich in essential nutrients such as vitamin C, vitamin A, potassium, and dietary fiber. They also contain antioxidants that help protect the body against oxidative stress and inflammation.
How to select
When selecting kiwanos, look for fruits that have a bright orange skin with firm spikes. Avoid any that have soft spots or blemishes. The fruit should feel heavy for its size, indicating that it is juicy and ripe. Additionally, a ripe kiwano will have a slightly sweet aroma.
Storage recommendations
Kiwanos should be stored at room temperature until they are fully ripe. Once ripe, they can be refrigerated for up to 3 days. To extend their shelf life, you can also freeze the flesh of the kiwano in an airtight container for up to 6 months.
Preparation tips
To prepare a kiwano, start by cutting it in half lengthwise. Scoop out the jelly-like flesh and seeds with a spoon. The flesh can be eaten as is or used in various dishes. Kiwanos are often added to fruit salads, smoothies, or used as a garnish for desserts and cocktails. The seeds can be strained and used to make kiwano juice or incorporated into jams and jellies. The skin is not typically eaten but can be used as a decorative bowl or serving vessel.
Culinary uses
Kiwanos are commonly used in fruit salads, smoothies, and desserts. They can also be used as a unique garnish for cocktails or incorporated into salsas and chutneys for a tangy twist. The fruit's vibrant color and refreshing flavor make it a popular choice for visually appealing dishes.
Availability
Kiwanos are commonly cultivated in countries with warm climates, such as New Zealand, Australia, the United States, and some African countries.
