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Kiwano - seeds of African prickly cucumber - exotic and great taste (Cucumis metuliferus)

Kiwano - seeds of African prickly cucumber - exotic and great taste (Cucumis metuliferus)
Kiwano - seeds of African prickly cucumber - exotic and great taste (Cucumis metuliferus)
  • Model: S009150

Cut/number of seeds: 10 pcs. variety seeds of Kiwano (Cucumis metuliferus).
Sowing rate: From 150 to 200 grams per hectare.
Sowing period: Early sowing - 25.01-30.03, medium - 20.04-20.05, late - 25.06 - 05.07.
Planting period: Early April.
Cultivation scheme: In a sunny and warm place, more moisture.
Vegetation: From 100 to 110 days.
Characteristics of the fruit: Kiwano is quite an interesting and exotic annual plant. It forms oval-shaped fruits with a hard skin, prickly surface and a very interesting sweet taste. Most people describe it as a combination of lemon, cucumber and melon. The length of the fruits is about 10 - 15 cm, and on average they weigh about 200 - 300 g. The fruits are suitable for fresh consumption, but they are also used as an addition to dishes.
Online store presents Kiwano seeds, also known as African prickly cucumber, to lovers of exotics and various vegetables. The vegetable plant can be compared to a cross between a cucumber and a melon with lemon notes. An extremely extravagant vegetable, not particularly popular here, but its taste and appearance attract even the staunchest admirers of the traditional Bulgarian vegetable.

Characteristic of the appearance of the kiwano are the horns with which it is covered. That is why it is also called a horned melon. If you expect something astringent or bitter from its taste, because of its strange appearance, you will be disappointed. Kiwano has a sweet and refreshing taste. Other interesting names by which the vegetable is known are, for example, jelly melon or English tomato.

We can best describe the taste of Kiwano as a mixture of cucumbers and lemons rolled into one. The vegetable is sweet and has a characteristic smell.

We hope to please you by informing you that the exotic fruit is treated similarly to most varieties of cucumbers. Just like them, the kiwano wraps and crawls, for this reason, it is necessary to provide the necessary support.

You can grow the African cucumber using pre-prepared seedlings. You have to wait for the spring, more precisely the month of May when you can already take out the seedlings. If you do this earlier you risk losing the young plants to frost. The vegetable is not resistant to low temperatures. The option with greenhouse buildings is the most suitable, where the seedlings will be protected or grown in home conditions.

It is true that fruits are not particularly known in our markets and are a novelty, but many vegetable growers prefer them. Mainly traders choose kiwanoo because of the way it looks and the high yields that are obtained in production. Traders exporting vegetables also favour strange but extremely useful fruits.

Kiwano is eaten raw, the inside is green, with seeds, and all of it is edible.

The African and prickly cucumber is a particularly refreshing vegetable, as it contains many mineral and vitamin substances. Some of them are vitamins C and B, iron, magnesium, calcium, sodium, phosphorus and many others.

Another application of African prickly cucumbers is their inclusion in several diets and nutritional regimes. The reason for this is the low-calorie content of the fruit.

Sow the kiwano seed according to the following guidelines. When making beds, leave between them from 100 to 120 centimetres. Place the young sprouts themselves 10 to 12 centimetres apart. This way you will leave enough space and provide good conditions for the fruit to develop.

Vegetation lasts from 100 to 110 days. Harvests as a period except for August and September.

Store ready-made vegetables of the variety in colder places, but not in refrigerators. A cool place will keep the fruit for a longer time. See more kiwano melon seeds 

Kiwano, also known as horned melon, African horned cucumber, or jelly melon, is an unusual and exotic fruit native to Africa. It belongs to the cucumber and melon family (Cucurbitaceae) and is botanically known as Cucumis metuliferus. Kiwano gets its name from its horn-like spines that cover its orange-yellow skin. When sliced open, the fruit reveals a vibrant green, jelly-like pulp with numerous edible seeds.

Here are some key characteristics and information about Kiwano:


Kiwano has a distinctive appearance with its oblong shape covered in horn-like spines. The fruit is typically 3 to 5 inches (7.5 to 12.5 cm) long.
The outer skin is bright orange or yellow when ripe, and the interior pulp is a brilliant green colour.
Taste and Texture:

The taste of kiwano is often described as a combination of cucumber, zucchini, and kiwi, with subtle hints of banana and lemon.
The texture of the pulp is gelatinous, similar to aloe vera or jelly, and contains numerous small, edible seeds.
Culinary Uses:

Kiwano is mostly eaten fresh and is often used as a decorative or exotic ingredient in fruit salads, smoothies, and desserts.
The unique appearance of kiwano makes it an attractive garnish for various dishes, adding both colour and texture.
Some people enjoy eating kiwano with a sprinkle of salt or sugar to enhance its flavour.
Nutritional Benefits:

Kiwano is a low-calorie fruit that is rich in vitamin C, vitamin A, potassium, and dietary fibre.
The seeds of kiwano are a good source of healthy fats and protein.
Ripeness and Storage:

Ripe kiwano will have bright orange or yellow skin with firm spines. The fruit should yield slightly to gentle pressure when squeezed.
Unripe kiwano can be left at room temperature to ripen further.
Once fully ripe, kiwano can be stored in the refrigerator for several days.
Health Considerations:

Kiwano is generally safe to eat for most people when consumed in moderation.
As with any new food, it's a good idea to test a small amount initially to ensure there are no adverse reactions.
Kiwano is not as widely available as more common fruits, but you may find it in speciality grocery stores or farmers' markets, especially in regions with a diverse selection of exotic produce. If you come across kiwano, consider trying this unique and fascinating fruit to experience its refreshing taste and enjoy its striking appearance.

Kiwano seeds are small, flat, and edible seeds found within the gelatinous green pulp of the kiwano fruit (Cucumis metuliferus). When you slice open a ripe kiwano, you'll discover a unique and vibrant interior filled with numerous small seeds embedded in the jelly-like pulp. These seeds are responsible for the propagation and reproduction of the kiwano plant.

Here are some key points about kiwano seeds:

1. Edible Seeds: The seeds found in the kiwano fruit are edible, and they add a delightful crunch to the fruit's gelatinous texture. They are usually consumed along with the green pulp when eating kiwano fresh.

2. Culinary Uses: Kiwano seeds can be enjoyed in a variety of culinary applications. You can eat them directly when consuming the fruit or use them in creative ways, such as:

Adding them to fruit salads or green salads for texture and visual appeal.
Blending them into smoothies or fruit juices for added nutrition and crunch.
Incorporating them into desserts like puddings, jellies, or custards.
Using them as an ingredient in chutneys, salsas, or sauces.
3. Nutritional Benefits: Kiwano seeds are a good source of healthy fats, protein, and dietary fibre. They also contain essential nutrients like vitamins and minerals that contribute to a well-balanced diet.

4. Planting Kiwano Seeds: If you have access to fresh, ripe kiwano fruit, you can collect the seeds and plant them to grow your kiwano plants. To plant kiwano seeds, follow these steps:

Rinse the seeds to remove any pulp or residue.
Allow the seeds to dry thoroughly on a paper towel or a dry surface.
Plant the dried seeds in well-draining soil at a depth of about 1 inch (2.5 cm).
Provide the seeds with adequate sunlight, warmth, and water for germination and growth.
5. Availability: Kiwano seeds can sometimes be challenging to find separately from the fruit. However, if you have access to ripe kiwano fruit, you can easily collect and save the seeds for planting or culinary purposes.

Kiwano seeds, like the fruit itself, offer a unique and enjoyable culinary experience. They are not only delicious but also add nutritional value to your dishes. Whether you eat them fresh, use them in creative recipes, or try growing kiwano plants from the seeds, incorporating kiwano seeds into your culinary adventures can be a delightful and nutritious choice.

Planting kiwano seeds in pots is a great way to grow this exotic fruit in a controlled environment, especially if you have limited garden space. Here's a step-by-step guide on how to plant kiwano seeds in pots:

1. Gather Supplies:

Kiwano seeds: Collect fresh and ripe kiwano fruit, and carefully extract the seeds.
Pot: Choose a large pot with good drainage holes to ensure excess water can escape.
Potting Mix: Use a well-draining potting mix suitable for growing vegetables or fruits.
Watering can or spray bottle: To water the seeds gently.
Sunlight: Find a sunny location for the pot where the kiwano plant will receive at least 6-8 hours of sunlight daily.
2. Prepare the Pot:
Fill the pot with the potting mix, leaving about an inch (2.5 cm) of space below the rim.

3. Plant the Seeds:

Place the kiwano seeds on the potting mix surface, spacing them evenly apart.
Gently press the seeds into the soil, but do not bury them too deep, as kiwano seeds require light to germinate.
4. Watering:

Water the pot gently to moisten the soil. Avoid overwatering, as excessive moisture can lead to seed rot.
Use a watering can or a spray bottle to provide a light misting of water to avoid disturbing the seeds.
5. Cover and Create Humidity (Optional):

To maintain humidity and encourage germination, you can cover the pot with a clear plastic bag or a transparent lid. This will create a mini greenhouse effect.
Check the pot regularly for moisture levels, and remove the cover once the seedlings start to emerge.
6. Germination:

Kiwano seeds typically germinate within 5-10 days under favourable conditions.
Keep the pot in a warm location, as kiwano seeds prefer temperatures around 70-90°F (21-32°C) for germination.
7. Thin Out Seedlings:
Once the kiwano seedlings have emerged and grown a few inches tall, thin them out, leaving only the healthiest and strongest seedlings in the pot.

8. Care for Seedlings:

Continue to provide the kiwano seedlings with sufficient sunlight and regular watering as they grow.
If the pot is indoors, consider using a grow light to supplement natural sunlight.
9. Trellising (Optional):
As the kiwano seedlings grow, they will develop trailing vines. You can provide support like trellises or stakes for the vines to climb, especially if you are growing the kiwano plant indoors.

10. Harvesting:

Kiwano fruits typically mature in about 70-90 days after planting, depending on growing conditions.
Harvest the ripe fruits when they turn bright orange or yellow and yield slightly to gentle pressure.
By following these steps and providing the right care and conditions, you can successfully grow kiwano plants in pots. Enjoy watching your kiwano plant develop, and look forward to the unique and exotic fruits that it will produce!

Eating kiwano melon, also known as horned melon or African horned cucumber, can be a delightful and refreshing experience. Here's a step-by-step guide on how to eat kiwano melon:

1. Select a Ripe Kiwano Melon:
Look for a kiwano melon that is bright orange or yellow. Ripe kiwano melons have firm spines and yield slightly to gentle pressure when squeezed. Avoid melons that have soft spots or appear overripe.

2. Wash the Melon:
Before eating, wash the outer skin of the kiwano melon thoroughly under running water to remove any dirt or contaminants.

3. Slice the Melon:
Using a sharp knife, cut the kiwano melon lengthwise in half. The interior will reveal a vibrant green, jelly-like pulp filled with numerous small edible seeds.

4. Scoop Out the Pulp:
Use a spoon to scoop out the green pulp along with the seeds from both halves of the melon. Be gentle to avoid crushing the seeds.

5. Enjoy the Pulp and Seeds:
The green pulp of the kiwano melon is gelatinous and has a unique combination of flavours, including hints of cucumber, kiwi, and banana. The seeds add a pleasant crunch to the overall texture. Simply spoon the pulp and seeds directly into your mouth and enjoy the refreshing taste!

6. Optional Seasoning:
If you prefer, you can sprinkle a pinch of salt or sugar on the kiwano pulp to enhance its flavour. Some people also enjoy squeezing a bit of lemon or lime juice over the melon for added zest.

7. Creative Culinary Uses:
Aside from eating the kiwano melon fresh, you can use it in various culinary creations, such as:

Adding sliced kiwano to fruit salads or green salads for a unique and eye-catching ingredient.
Blending the pulp into smoothies or fruit juices adds a burst of flavour and nutritional value.
Incorporating the melon in desserts like puddings, jellies, or fruit-based desserts.
Using kiwano as a decorative garnish for dishes, adding both colour and exotic appeal.
8. Storage:
If you have leftover kiwano melon, you can store the cut halves in the refrigerator for a few days. Cover the exposed flesh with plastic wrap or place it in an airtight container to keep it fresh.

Kiwano melon offers a refreshing and unique taste experience, and its jelly-like pulp and crunchy seeds make it a fun and exotic addition to your fruit repertoire. Enjoy experimenting with different culinary uses for this fascinating fruit!

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