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How to eat a pepino melon

The pepino melon, also known as a sweet cucumber, mellow fruit, tree melon and a host of other names, originates from the tropical areas of Chile and Peru. This soft and tender fruit has a mild and lightly sweet flavour. The texture is similar to a cucumber, and the skin and seeds, while tough, are edible. Best combined with strong-flavoured ingredients, this melon works well as a filler for salads, sauces or other recipes. Cut up the pepino melon to use it in a spicy sweet salad to serve with barbecue.

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  1. Place two pepino melons on a cutting board. Slice them in half with a sharp knife. Use a spoon to scoop out the seeds in the centre.

  2. Peel the tough skin off with a sharp paring knife. Cut the fruit up into cubes and place it in a large bowl.

  3. Cut a large cantaloupe in half on a cutting board. Scoop out the seeds in the centre with a spoon. Slice the melon into quarters.

  4. Slice the fruit off the rind of the melon. Cut the cantaloupe into cubes and add it to the bowl with the pepino melon.

  5. Cut a small seedless watermelon in half and then into quarters. Repeat the same process, cutting the fruit away from the rind and cubing the melon. Add it to the bowl.

  6. Finely chop 1 cup of red onion and two poblano peppers with the seeds removed. Add them to the fruit.

  7. Pour 3 tbsp of lime or lemon juice into the fruit bowl along with 2 tbsp of honey. Toss the mixture together with a large mixing spoon.

  8. Mix together 1/2 tsp chilli powder, 1/2 tsp salt and 1/4 tsp of ground black pepper in a small bowl. Chop 2 tbsp of fresh cilantro and add it to the spice mixture.

  9. Sprinkle the spices over the fruit and vegetables. Toss again to combine, and serve at room temperature.

  10. Tip

    Decrease the chilli pepper to 1/4 tsp to make it less spicy. Make the salad sweeter by adding 3 tbsp of agave nectar.

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Things You'll Need

  • 2 pepino melons
  • Cutting board
  • Sharp knife
  • Spoon
  • Paring knife
  • Large bowl
  • Cantaloupe
  • Seedless watermelon
  • 1 cup chopped red onion
  • Two poblano peppers
  • 3 tbsp lime or lemon juice
  • 2 tbsp honey
  • Mixing spoon
  • 1/2 tsp chilli powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp chopped fresh cilantro
  • 3 tbsp agave nectar (optional)

About the Author

Alyssa Ideboen has been writing professionally since 2005. She has contributed to several print and online publications, including "Lexington Woman" and "Global Business" magazines. Ideboen holds a Bachelor of Arts in business management and communication from Judson University.

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