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Horned Melon

Horned Melon fruit is similar size in shape to a medium papaya, and it is slightly oval in shape, not counting it is spikes or horns. It can not be striped, so you will need to atleast bisect the horned melon to rget a look inside. You are in big surprise when you open the horned mellon. Instead of having a color similar to its exterior, the inner flesh is a deep sweet. The fruit is studded with seeds, which can be somewhat challenging to remove.

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Horned melon

The horned melon also called African horned cucumber or melon kiwano. It is a one of the cucumber and melon family. Southeastern United States named a nickname as blowfish fruit. It is grown for its fruit, which looks like an oval melon with horn-like spines. The fruit of this plant is edible, but it is used frequently for the decoration of food. When ripe, it has a yellow orange color skin and a lime green jelly-like flesh. The horned melon is native to Africa iceland, but it is now currently grown in California, and New Zealand.

In Zimbabwe, this type of cucumber family is called as 'gaka' or 'gakachika' and it is mainly used as a fruit-snack, salad and rarely for decoration of foods. It is eaten young, mature green or when ripe bright yellow or orange. It grows naturally in the fields and also in the shrub. Its taste has been compared to a combination of cucumber or a combination of banana, cucumber and lemon. It is a replica that does not have horns, but looks and tastes are similar to that of Cucumber. The seeds are covered in a gelatin-like substance. The skin is very rich in vitamin c and fiber.

Scientific Name:Cucumis metuliferus

Taste-Kiwano Horned Melon is a member of the cucumber family with different taste. Looks like an oval melon with horns and is very decorative fruit. Picked green, the kiwano horned melon tastes like a mix of lemon and banana. The spiky, orange colored shells of Kiwano Melons cover a soft, juicy bright green flesh. Kiwano Melons are mild in flavor and similar in taste to juicy, seed-filled cucumbers.

Horned Melon Tree


The horned melon is a vining annual tree that can be grown practically anywhere anytime, all over the world, provided a warm season. Plants can produce up to 100 fruits on a single creeper. It provides a support for the tendril to grab. Leaves and stems are covered with hair like substance.

Health Benefits of Horned Melon

  • Iron is one of the most melon’s resources for health it contains over one milligram per average fruit, or about 12 percent of the daily requirement.
  • Compare the fruit watermelon, which contains only a quarter of a milligram than in the horned melon fruit.
  • Nutrition Value and Calories of Horned Melon

    Fruit comparison tables. Overview of vitamin and mineral content including nutrition charts of the Horned Melon.

    Nutritive value per 100 g of Horned Melon
    Principle Nutritive value
    Fat 0 g
    Protein 1g
    Vitamin C 40%
    Vitamin A 6 %
    Cholesterol 0 mg
    Sodium 0 mg
    Fiber 1 g
    Calcium 2 %
    Iron 6 %

    Horned Melon Calories

    • Serving Size & Preparation: 1 melon
    • Nutrition and Diet Notes: Excellent source of Iron if seeds are ingested.
    • Amount per Serving: Calories: 25

    Horned Melon Recipe

    1. Minty Blowfish Kiwano Cocktail



    • 1/2 kiwano melon
    • 3 mint leaves
    • 2 ounces gin
    • 1/2 ounce fresh squeezed lemon juice
    • Ice cubes
    • Sparkling wine


    • Slice Kiwano Melon in half size. Cut around the edges of the melon between the skin and the flesh. Use a spoon to dig out the flesh and place in cocktail shaker. Keep away the melon half.
    • Add the Cast leaves and mess vigorously.
    • Add gin and lemon juice to mixture.
    • Shake well with ice pieces and strain in to melon half, or use a martini glass if you are too prissy to hold a prickly cup. Top with sparkling wine.
    • Garnish with lemon or kiwano slice.

    2.Kiwano Melon (Horned Melon) with Chile de Arbol Raita | Melissa's



    • 1/4 cup Red Onion finely chopped
    • 1/2 cup Plain Yogurt
    • 1/4 cup Sour Cream
    • 1/2 teaspoon Black Mustard Seeds
    • 1/4 teaspoon Coriander Seeds
    • 1/2 teaspoon Cumin Seed
    • 1/4 teaspoon Black Peppercorns
    • 1/8 teaspoon Garam Masala
    • 1/8 teaspoon Chile De Arbol
    • Salt to taste
    • 1/2 tablespoon Cilantro Leaves roughly chopped


    • Press the kiwano flesh to collect the juice and seeds into bowl. Discard the fibrous squash. Add the onion, yogurt, and sour cream to the kiwano juice and seeds and mix together.
    • Combine the mustard, cumin and corander seeds with the peppercorns in a dry skillet. Toast until fragrant and transfer to a spice grinder. Roughly grind and add to the yogurt mixture. Add the garam masala, chile powder, salt, and cilantro, and thoroughly combine. Keep covered in the refrigerator.
    • Use as a condiment with curry or other spicy recipes. For a really impressive presentation, serve the raita in a kiwano half shell.
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