Kiwano - The Juicy Predecessor of the Watermelon

In short: Kiwano (Cucumis metuliferus) is grown much like cucumbers: it needs sun, water, loose nutrient-rich soil and a support to climb. Sow seeds indoors from late February after soaking them for 24 hours, and plant out at the end of May once temperatures stay above 15 °C. Harvest from early September as the fruits turn orange.

Kiwano (lat. Cucumis metuliferus) is a plant from the gourd family (lat. Cucurbitaceae). Kiwano is therefore related to, for example, the cucumber (lat. Cucumis sativus) and melon (lat. Cucumis melo). Kiwano is considered the predecessor of all other melons. The homeland of kiwano is the African Kalahari Desert. Over time, its cultivation for commercial purposes has expanded to New Zealand, Israel, California, Australia, and Chile. Currently, it is gaining increasing popularity among small growers around the world. You can grow kiwano even in our climate conditions. It does better in a greenhouse, but if you plant it in a sheltered spot in the garden, you will also get fruit. The name "Kiwano" is actually a trademark that caught on worldwide and is now used as the common name for this plant. The authors of the name "Kiwano" were the Morris couple from New Zealand, who were very interested in the plant and decided to grow it for commercial purposes. Kiwano has many alternative names, the most common being: "Horned melon", "African horned cucumber", "Melano", "Wild cucumber", and "English tomato". In Africa, this plant is called "gaka" or "gakachika".

It looks like a cucumber, but it's not a cucumber... What is it? Kiwano.

Kiwano, like its relative the cucumber, is classified as a vegetable. Kiwano is an annual, fast-growing vine. It can grow up to several metres in length. The stems attach to supports with their tendrils. Both leaves and stems are covered with fine hairs. Kiwano flowers are bright yellow, hermaphroditic, about 2-3 cm in diameter. Just as with cucumbers, female flowers appear after male flowers on kiwano, which after pollination turn into fruit. Kiwano fruits grow to a length of approximately 12 cm and a width of about 6-7 cm. The fruits are oval-shaped, sparsely covered with spines growing from the pericarp. As it ripens, the fruit's colour changes from green to orange. The flesh of the ripe fruit is sweet and sour, with a jelly-like consistency. The flesh is divided into several chambers. White seeds are found in the bright green flesh. The plant closely resembles a cucumber in appearance.

Growing Kiwano

Kiwano requires similar growing conditions to cucumbers. It thrives better in a greenhouse or polytunnel, but you can also grow kiwano in a garden bed from pre-grown seedlings. Kiwano loves loose, nutrient-rich soil. It loves plenty of sun and water. If you decide to grow it outdoors, place it in a sheltered location. Plant pre-grown plants outdoors when the temperature no longer drops below 15°C. In protected spaces, you can plant kiwano much earlier. Since this is a climbing, vine-like growing plant, don't forget to provide it with support to climb on. A stake or special netting is suitable. To prevent the plant from exhausting itself unnecessarily, pinch it at a length of approximately 1.5 meters - it always depends on how many fruits the plant has already produced. In greenhouses, kiwano can occasionally suffer from fungal diseases. Prevention includes good ventilation, removing affected leaves, and fungicide treatment. Kiwano fruits are harvested from approximately early September onwards, when they start turning orange. When harvesting, proceed carefully because the fruits have sharp thorns that could injure not only your hands but also other fruits, which would then spoil quickly. Undamaged fruits, thanks to their thick skin, will last for several months when stored properly in a cooler environment.

Tip: If you're growing multiple kiwano plants, plant them approximately 80 cm apart, as they branch and spread abundantly.

Pre-growing Kiwano from Seeds

In our conditions, it's more suitable to pre-grow kiwano seedlings so you can harvest the fruits before the first frosts arrive, which will kill the plant. Sow seeds in trays or special containers as early as late February. Before sowing, it's good to soak the seeds in warm water for 24 hours. For sowing, use the same substrate as for pre-growing cucumbers. After sowing, maintain constant temperature and humidity in the sowing device. Give young seedlings plenty of light. After the seedlings become stronger, transplant them and plant them out at the end of May. In warm greenhouses, you can sow kiwano directly, ideally when temperatures don't drop below 15°C.

Uses of Kiwano

Kiwano is primarily used in the kitchen. Its fruits are consumed. The taste of kiwano is unusual and exotic. It reminds everyone of something different, most commonly kiwi, melon, banana, and cucumber. The fruits are most often consumed fresh. Sliced pieces are a decoration for any plate. Kiwano is suitable for various salads. It tastes excellent in both sweet and savory dishes. Kiwano can be added to jams. The pulp can be squeezed out and used as juice. Kiwano is a suitable food for weight-loss diets. One hundred grams of this vegetable contains only about 25 kcal. Kiwano is a source of potassium, magnesium, vitamin C, vitamin A, and fiber.

Interesting Fact in Conclusion

Kiwano cultivation has spread around the world relatively recently, but the indigenous people of Africa have known it for more than 3,000 years. In its homeland, it grows along roadsides, on the edges of gorges, and in barren and abandoned plains. Wild-growing plants do not have such pronounced fruits, yet they are very tasty.