Native to the Kalahari Desert, the Kiwano (also known as the 'horned melon') tastes like a mix of banana, passionfruit and lime. It is, however, biologically closer to the cucumber and zucchini. It’s best to cut the Kiwano in half across the horizon and spoon or squeeze to slurp out the bright green, jelly-like seeds — which have the same texture as those in a pomegranate. Try your melons in a smoothie, fruit salad or a salsa to surprise everyone at your next barbecue. Temptingly, Kiwano are high in zinc, magnesium and calcium with a good amount of vitamin A and beta carotene, but they are low in calories, with less sugar than watermelon.
In New Zealand, kiwano are grown commercially in the Bay of Plenty. They appear in supermarkets and greengrocers from time to time and are also sold online through theexoticgrocer.com. The majority, however, are exported.