The horned melon is jelly

The horned melon (Cucumis metuliferus) is also known as kiwano or jelly melon due to its lime green, jelly-like flesh with a refreshingly fruity taste, and texture similar to a passionfruit or pomegranate. It is native to sub-Saharan Africa and is now grown all over warm regions of the world.

Along with the Gemsbok cucumber (Acanthosicyos naudinianus) and Tsamma (Citron melon) the horned melon is one of the few sources of water during the dry season in the Kalahari Desert. In northern Zimbabwe it is primarily used as a snack or salad, and rarely for decoration as it is in American gardens. It can be eaten at any stage of ripening, but when over-ripened, will burst forcefully to release seeds.

The fruit's taste has been compared to a combination of banana and passionfruit or a combination of banana, cucumber and lime. A small amount of salt or sugar can increase the flavor. Some also eat the peel, which is very rich in vitamin C and dietary fiber.

Grow the horned melon in full to part sun, in well-drained, well-amended soil, and give the plant a place to climb as they are vigorously-growing vines. Feed periodically with a well-balanced organic fertilizer.