The horned melon (Cucumis metuliferus), commonly called kiwano, is a fruit native to southern and central Africa. It belongs to the cucumber and melon family and is recognisable by its oval shape, bright orange skin covered in pointed horn-like spines, and vivid green, seed-filled, jelly-textured interior. The flavour is mild and slightly tart, often described as a blend of cucumber, banana, and lime.
The fruit has been cultivated in Africa for centuries and has spread to other warm regions including New Zealand, Australia, and parts of the Americas. It remains a niche product in most Western markets, valued as much for its striking appearance as for its taste. In its native range, the horned melon is eaten fresh, and the seeds and flesh are consumed together.
In Australia, kiwano is grown on a small scale and is occasionally found in specialty greengrocers and farmers’ markets, particularly in warmer regions.
How it's produced
Horned melons are grown as an annual vine crop in warm climates, similar to cucumbers and other melons. Seeds are sown in spring after the last frost, and the vines are typically grown on trellises or allowed to sprawl along the ground. The plants require warm temperatures, full sun, and regular watering.
Fruits are harvested when the skin turns from green to bright orange, typically 70 to 90 days after planting. They have a relatively long shelf life compared to other melons, which helps with transport and marketing. In Australia, production is small-scale and concentrated in Queensland and northern New South Wales.
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