This Mexican cucumber has a unique form and taste that many individuals take pleasure in.
Cucamelon (scientific title Melothria scabra) is a fruit of the cucumber household native to Mexico and Central America. This fruit is sort of particular, its dimension is sort of a grape, the rind is a striped watermelon, however halved it resembles a cucumber and has a bitter style like a lemon. When aged, this cucumber has a barely bitter style.
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Mexican cucumbers develop fairly slowly, about 60-85 days to bear fruit, have good drought tolerance and few pests and ailments. One tree can provide 60-100 fruits. When grown will be washed and eaten immediately, pickled or chopped into salads. Both the pods and seeds of the fruit are edible. They are sometimes used as appetizers, salads, stir-fries, cocktails… in eating places.
Mexican cucumbers are straightforward to develop and look after just like different cucumber varieties, with good pest resistance, drought and chilly tolerance. However, they’ll develop finest the place there may be loads of solar and warmth.
Cucamelon will be made into Cucamelon sunomono. This is a dish generally present in eating places in Japan, the components embrace Cucamelon, Green Daikon radish, Shirataki noodles and rice vinegar.
Not solely that, Cucamelon is wealthy in nutritional vitamins, antioxidants and fiber however low in energy. Many research present that cucamelon can cut back the danger of heart problems, making the physique stronger and extra sturdy.
In Vietnam, cucamelon remains to be not highly regarded at current, so though it has many advantages, it has not been extensively utilized in dishes by individuals, so it is extremely costly to purchase cucamelon.