Recipes

Horned Melon with Beef

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Nino Salvaggio
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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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Ingredients

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

Instructions

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.

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