A single horned melon.
An unexpected discovery.
Jelly in a dish.
Okay folks, this was not what imagined would be in side this gorgeous looking fruit. It is native of South Africa, which is where our oldest daughter’s ex-boy friend is from. Over the course their relationship I have tasted or tried different South African foods, most of which were delicious. However, the Horned Melon was in my opinion a total waste of money. Only after I paid $6.99 for it did I bother to look it up to see what it was all about. If you are in the desert, and you are extremely thirsty, a lot of liquid can be had from one of these beautiful gems. I sliced it in half as shown and scooped out the seeds, liquid and semi jelly consistency of the flesh. I used a mesh sieve to strain the seeds from the green slime. According to one site on the Internet, the Horned Melon is similar in taste like something between a banana, lime and cucumber rolled into one. To me it tasted quite tart and sour with no sweetness at all. I added it to a smoothie, which I drank but didn’t really care for the taste. I also added it to flavor hot green tea.
I lived a sheltered life growing up as my family did not experiment in trying a lot of different foods or foreign cuisines. My Dad did one time convince my Mom to cook okra since he was convinced it was one of his favorite vegetables. It was the only time I can remember that my Sister and I did not have to eat everything on our plate. It was determined that it was not his favorite vegetable! It consisted of green wagon wheel like disks in a raw egg white like slime. Which years later, I found out the slime is the thickening agent in gumbo. And most people either fry okra or they put it in soup. And incidentally, the vegetable that my Dad had mixed up with okra was actually Zucchini. This post is the beginning of a quest to knock off food items on my food bucket list. So from this time forward, I will be trying new foods to me and giving my impressions on them whether good or bad.
The Papaya: I chose this piece of fruit from our local South Jersey grocery store. Of course, I don’t know if this one was at optimum ripeness. The flesh was sweet where it was the reddish and rather blah where it was yellow. The flesh is also not firm, it is rather velvety in texture, almost mushy. I also ate a piece of the skin, and determined that one should discard it. The flesh is easily removed from the skin. This piece of fruit cost me $2.50 and with that said, I have to say, I won’t be running out to buy another one any time soon. Although my friends who are foodies, have stated that papayas are great in a fruit cocktail, made into ice cream, smoothies or sorbet.