Horned Melon with Beef

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Horned Melon with Beef
Serves 4
The Kiwano (also known as the Horned Melon, Melano, African Horned Cucumber, Jelly Melon, Hedged Gourd, and/or English Tomato) is a fruit native to a region of the Kalahari Desert in South Africa. The spiky golden-orange shell encases a soft succulent seed-filled emerald green flesh. Its flavor is reminiscent of a cucumber with notes of banana, melon and lime. This fruit's versatility extends beyond eating. Simply cut in half and scoop the translucent jelly-like flesh out of the melon to create a unique yet lovely serving dish, or tossed in fresh fruit salads or served as a garnish with roasted meats.
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Horned Melon Sauce
  1. 1 Horned Melon
  2. 3 Tbsp. Lime Juice
  3. 1 stalk Green Onion, minced
  4. 1 tsp. Vegetable Oil
  5. 1/4 tsp. Cumin, ground
  6. 1 Garlic Clove, minced
Beef Preparation
  1. 1 Horned Melon
  2. 1 lb. Beef Sirloin, lean
  3. 4 cups Iceberg Lettuce, shredded
  4. 1 1/2 cups Peeled Cucumber, cut julienne
  5. To Taste - Salt & Pepper
To make sauce
  1. Cut 1 Horned Melon into halves lengthwise. Use a grapefruit knife or a small sharp knife to scoop out pulp.
  2. Combine the melon pulp, lime juice, green onion, oil, cumin, and garlic in a blender or food processor bowl. Cover and process until well blended.
To make beef
  1. Cut 1 Horned Melon into halves. Cut crosswise into thin slices. Cut off skin.
  2. Cut the beef into thin slices.
  3. Grill or broil the beef to desired doneness and season with salt and pepper.
  4. Arrange the lettuce on a large salad platter.
  5. Top with the grilled beef, melon slices and cucumber sticks.
  6. Spoon the sauce over the top.
Nino Salvaggio http://www.ninosalvaggio.com/