Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Seasons/Availability
Available during the summer season, look for Horn Melons beginning in March or April.
Current Facts
The horn melon is the fruit produced from the Cucumis metuliferus traveling vine plant. It is a member of the Cucurbitaceae family, along with most all melons as well as cucumbers and squashes. The horn melon is one of few melons that actually resembles a cucumber more than a melon, as its seeds are found throughout its flesh, not just within a seed cavity. The horn melon has several other vernacular names, including kiwano, African horned melon, African horned cucumber, hedged gourd, jelly melon, blowfish fruit, cherie and melano.
Description/Taste
One of the most distinguished varieties in appearance, the horn melon produces spiky points throughout its bright, golden yellow and rust orange skin. The interior contains a rich, jelly-like, lime-green flesh studded with large white seeds reminiscent of cucumber seeds. The melon has a sweet-tart, banana-lime flavor. The brighter the orange skin, the sweeter the flesh of the fruit. The horn melon is the size of a large pear and weighs less than one pound.
Nutritional Value
The horn melon has a similar chemical makeup to other melons and it has been regarded to improve daily nutrition and thus increase food security in underdeveloped rural regions.
Applications
The horned melon is juicy but contains many seeds. Enjoy fresh, or sliced into tropical fruit salads or desserts. Pair with other melons, yogurt or coconut. Use in desserts, or beverages. Horn melon will keep at room temperature or refrigerated for up to a week.
Geography/History
Having origins in Kalahari, Africa, where it grows wild, the horn melon is primarily cultivated in New Zealand, where it was introduced in the 1930's. Though it is cultivated in New Zealand it is also considered an invasive noxious weed, which often happens when non-native plants are introduced to new landscapes. The horn melon is also grown for ornamental purposes as it has actually been the winner of aesthetic prizes gaining recognition for its unusual appearance.
Recipe Ideas
Recipes that include Horn Melon. One
is easiest, three is harder.
Available during the summer season, look for Horn Melons beginning in March or April.
Current Facts
The horn melon is the fruit produced from the Cucumis metuliferus traveling vine plant. It is a member of the Cucurbitaceae family, along with most all melons as well as cucumbers and squashes. The horn melon is one of few melons that actually resembles a cucumber more than a melon, as its seeds are found throughout its flesh, not just within a seed cavity. The horn melon has several other vernacular names, including kiwano, African horned melon, African horned cucumber, hedged gourd, jelly melon, blowfish fruit, cherie and melano.
Description/Taste
One of the most distinguished varieties in appearance, the horn melon produces spiky points throughout its bright, golden yellow and rust orange skin. The interior contains a rich, jelly-like, lime-green flesh studded with large white seeds reminiscent of cucumber seeds. The melon has a sweet-tart, banana-lime flavor. The brighter the orange skin, the sweeter the flesh of the fruit. The horn melon is the size of a large pear and weighs less than one pound.
Nutritional Value
The horn melon has a similar chemical makeup to other melons and it has been regarded to improve daily nutrition and thus increase food security in underdeveloped rural regions.
Applications
The horned melon is juicy but contains many seeds. Enjoy fresh, or sliced into tropical fruit salads or desserts. Pair with other melons, yogurt or coconut. Use in desserts, or beverages. Horn melon will keep at room temperature or refrigerated for up to a week.
Geography/History
Having origins in Kalahari, Africa, where it grows wild, the horn melon is primarily cultivated in New Zealand, where it was introduced in the 1930's. Though it is cultivated in New Zealand it is also considered an invasive noxious weed, which often happens when non-native plants are introduced to new landscapes. The horn melon is also grown for ornamental purposes as it has actually been the winner of aesthetic prizes gaining recognition for its unusual appearance.
Recipe Ideas
Recipes that include Horn Melon. One
is easiest, three is harder.
