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Kiwano

A tasty cucumber variety: the kiwano

Kiwano - Product picture

Kiwanos are immediately recognizable as an exotic fruit. It is oval, with orange skin covered with small horns. Its typical appearance has earned the kiwano a distinct nickname: horned melon or jelly melon.

The association with melon is understandable: the slightly sweet taste resembles it, along with a hint of banana and lemon. The flesh is jelly-like, light-green in color and full of small seeds. The seeds are edible, the peel is not.

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Storage advice

  • Transport and storage: Kiwanos can be transported and stored at slightly higher temperatures, up to 18˚C.
  • Shop: Opt for the regular fruit and vegetable shelf, but avoid storing the fruit below 15˚C.

Our kiwanos are grown in:

Ecuador and France

Growing and harvesting

At the grower's

For a tropical fruit, it is remarkable that it is a descendant of the cucumber. This herbaceous plant is native to Africa, but now also grows in France. Cultivation starts with sowing seeds in pots. Seeds develop into plants in the space of six weeks. Then it is time to plant kiwano in the open field. This is where the plant grows into long and thin stems that are hairy and grooved, similar to how cucumbers grow.

Harvesting starts around 4 to 5 months after planting. The fruits have a very peculiar look, with a skin that is covered in small horns. Harvesting is done manually. The baskets of fruits then go to the packing station to be rinsed and dried. After sorting and checking for quality, the kiwanos are packed and shipped to Nature's Pride.

Kiwano - Growing & Harvesting

Recipes & preparation tips

To eat a kiwano, just cut the fruit in half lengthwise. Then the tasty flesh can be spooned out. With their slightly sweet taste, kiwano's have many uses in the kitchen. This tropical fruit works well in salads, yoghurt or ice cream. A cake topping also gets an unexpected accent with kiwano.

Kiwano - Recipes & Preparation

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