Kiwano melon: it’s an interesting fruit that did well here in Hawaii. It’s also known as African Horned Cucumber or just Horned Melon. My first one tasted like cucumber without the usual crunch. Rather, it was the texture of lilikoi, a green gel coating a crunchy seed that was easier to bite into than lilikoi.
Pictured to the left, is what finally convinced me it’s worthy of growing consideration: a combination of flavors that I review in [this post].
I’m told that if you wait long enough, there are fruity overtones when more ripe. And, apparently, you can keep it on your counter for months long, unlike a cucumber. It was quite edible, but growing it was a bit challenging.
It germinated well but the plant is a vine with a sticky needle-like surface. Long sleeves and gloves are recommended. It also takes over the yard, climbing on everything. I ended up cutting vines short so it didn’t overcome the garden. Two plants yielded about a dozen fruit about 6-8 inches long.
After waiting a month while the fruit ripened on the vine, I tried it again. Here’s the updated review, [Revisiting Kiwano, part two]. I’m still not sure if or when I’ll try growing it again.