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Horned Melon with Beef
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 Horned Melon
- 3 Tbsp. Lime Juice
- 1 stalk Green Onion, minced
- 1 tsp. Vegetable Oil
- 1/4 tsp. Cumin, ground
- 1 Garlic Clove, minced
- 1 Horned Melon
- 1 lb. Beef Sirloin, lean
- 4 cups Iceberg Lettuce, shredded
- 1 1/2 cups Peeled Cucumber, cut julienne
- To Taste - Salt & Pepper
To make sauce
- Cut 1 Horned Melon into halves lengthwise. Use a grapefruit knife or a small sharp knife to scoop out pulp.
- 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
- Cut 1 Horned Melon into halves. Cut crosswise into thin slices. Cut off skin.
- Cut the beef into thin slices.
- Grill or broil the beef to desired doneness and season with salt and pepper.
- Arrange the lettuce on a large salad platter.
- Top with the grilled beef, melon slices and cucumber sticks.
- Spoon the sauce over the top.
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