Cucumis metuliferus

Horned melon
Cucumis metuliferus fruit
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Cucurbitales
Family:	Cucurbitaceae
Genus:	Cucumis
Species:	C. metuliferus
Binomial name
Cucumis metuliferus E. Mey

Horned Melon, raw

Nutritional value per 100 g (3.5 oz)
Energy	183 kJ (44 kcal)
Carbohydrates	7.56 g
Fat	1.26 g
Protein	1.78 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. beta-Carotene 1% 7 μg 1% 88 μg Thiamine (B1) 2% 0.025 mg Riboflavin (B2) 1% 0.015 mg Niacin (B3) 4% 0.565 mg Pantothenic acid (B5) 4% 0.183 mg Vitamin B6 4% 0.063 mg Folate (B9) 1% 3 μg Vitamin C 6% 5.3 mg Minerals Quantity %DV† Calcium 1% 13 mg Copper 2% 0.020 mg Iron 6% 1.13 mg Magnesium 10% 40 mg Manganese 2% 0.039 mg Phosphorus 3% 37 mg Potassium 4% 123 mg Sodium 0% 2 mg Zinc 4% 0.48 mg
Other constituents	Quantity
Water	88.97 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Cucumis metuliferus, horned melon or kiwano, also African horned cucumber or melon, jelly melon, hedged gourd, melano, in the southeastern United States, blowfish fruit, is an annual vine in the cucumber and melon family, Cucurbitaceae. Its fruit has horn-like spines, hence the name "horned melon". Ripe fruit has yellow-orange skin and lime green, jelly-like flesh with a tart taste, and texture similar to a cucumber. C. metuliferus is native to Africa, and is now grown in California, Mississippi, Chile, Australia, and New Zealand.

C. metuliferus is a traditional food plant in Africa, and has potential to improve nutrition and food security, foster rural development and support sustainable land use. Along with the Gemsbok cucumber (Acanthosicyos naudinianus), it is the only source of water during the dry season in the Kalahari Desert. In Zimbabwe it is called gaka or gakachika, and is primarily used as a snack or salad, and rarely for decoration. It can be eaten at any stage of ripening, but when overripened, will burst forcefully to release seeds.

The fruit's taste has been compared to a combination of cucumber and zucchini or a combination of banana, cucumber and lemon. It is also said to taste like an unripe, watered-down banana. A small amount of salt or sugar can increase the flavor. Some also eat the peel, which is very rich in vitamin C and dietary fiber. The fruit can be used in cooking, but when eaten raw, most suck out the pulp and spit out the seeds.

Despite the fruit's colorful appearance, it has not found any significant uses in Western cuisine, and has been called "astringent", and the prices "exorbitant".

Gallery

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External links

• Cucumis metuliferus in West African plants – A Photo Guide.