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Kiwano Horned Melon Lemonade

Kiwano Horned Melon Lemonade

A horned melon pairs up with fresh lemons to make this most delightful lemonade. Kiwano horned melons have a jelly-like pulp and a sweet-tart flavor evocative of bananas and cucumbers.


1 horned melon, havled
2/3 to 3/4 cup sugar
2 lemons, thinly sliced
4 cups water
Ice cubes


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.

Nutrition Information

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.

Kiwano Fruit

  • Kiwano is low in fat, cholesterol, and sodium.
  • Kiwano is a good source of vitamin C.
  • 1 average melon only contains about 25 calories.
  • A kiwano has zero fat, zero cholesterol and zero sodium.
  • Low in carbs - only 3 carbs per average kiwano.


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