1 horned melon, havled
2/3 to 3/4 cup sugar
2 lemons, thinly sliced
4 cups water
Halve melons lengthwise; scoop out pulp and seeds.
In blender or food processor fitted with metal blade, process to puree. Strain out seeds.
Turn strained mixture into medium saucepan; add sugar to taste, lemon slices and water. Bring mixture to boil; remove from heat.
Pour into heat-safe pitcher or container; cover and chill.
To serve, pour over ice into tall glasses.
Recipe makes 4-1/3 cups.
Kiwano Horned Melon
Grown in New Zealand but originally from tropical Africa, these spiked melons with edible seeds have jelly-like pulp and a sweet-tart flavor evocative of bananas and cucumbers. Select fruit free of bruises and splits; store at room temperature up to two weeks. At peak ripeness, it turns golden orange.
Kiwano Horned Melon Uses: Slice into wedges or cut in half lengthwise and eat directly from shell with a spoon. Use shell as a serving dish for ice cream topped with the pulp or for fruit dips.
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