Cucumis metuliferus

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	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.

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

Cucumis metuliferus, horned melon or kiwano, also African horned cucumber or melon, jelly melon, hedged gourd, melano, 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 orange skin and lime green, jelly-like flesh with a refreshingly fruity taste, and texture similar to a passionfruit or pomegranate.^[3] C. metuliferus is native to Sub-Saharan Africa.^[4]^[5] It is now grown in the United States, Portugal, Italy, Germany, Chile, Australia, and New Zealand.

Kiwano is a traditional food plant in Africa. Along with the Gemsbok cucumber (Acanthosicyos naudinianus) and Tsamma (Citron melon) it is one of the few sources of water during the dry season in the Kalahari Desert.^[6]^[7] In northern Zimbabwe it is called gaka or gakachika,^[8] 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.^[9]

The fruit's taste has been compared to a combination of banana and passionfruit^[5] or a combination of banana, cucumber and lime.^[10] 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.^[11]

The fruit can be used in a smoothie, salad, salsa or cocktail.^[12]

Germination

Seeding optimum germination temperatures are between 20° and 35 °C (68° to 95 °F). Germination is delayed at 12 °C (54 °F), and inhibited at temperatures lower than 12 °C or above 35 °C. Thus, it is recommended to sow in trays and transplant into the field at the two true leaf stage. The best time for transplanting into an open field is in the spring when soil and air temperatures rise to around 15 °C (59 °F).

Pests and diseases

It was found that kiwano is resistant to several root-knot nematodes, two accessions were found to be highly resistant to Watermelon mosaic virus (WMV-1), but very sensitive to the Squash mosaic virus (SqMV). Some accessions were found to succumb to Fusarium wilt. Resistance to Greenhouse whitefly was reported. Kiwano was reported to be resistant to Powdery mildew, however in Israel powdery mildew as well as the Squash mosaic virus (SqMV) attacked kiwano fields and measures had to be taken.^[13]