Horned Melon
Cucumis metuliferus — Cucurbitaceae
Italiano: Melone cornuto
Description
Horned Melon (Cucumis metuliferus) belongs to the Cucurbitaceae family and is native to Africa. It thrives in Dry savanna, bushland environments across regions including Africa. Botanically, Horned Melon is fruited African vine with spiky orange skin and lime-green jelly interior. Now globally popular.. The edible parts include Fruits. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, July, June and May. Nutritionally, Horned Melon stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Iron (2.0mg, 11% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Horned Melon offers a Banana-lime-cucumber, refreshing jelly flavor profile. Cut in half; squeeze or scoop green jelly; eat raw or blend. Common culinary applications include Fresh eating, Juices, Garnishes, Sorbets. Popular preparations include Cut and scoop jelly interior with a spoon. For storage, refrigerate fresh parts. Safety note: Spines are sharp; handle with gloves. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Cut and scoop jelly interior with a spoon
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Fresh eating, Juices, Garnishes, Sorbets Storage: Refrigerate fresh parts
Recipes
- Cut and scoop jelly interior with a spoon
