Have you heard of the cucamelon? I hadn't either… well, until I came across it among the new additions to our wide range of vegetable seeds.
Cucamelon: what is it?
The cucamelon (Melothria scabra) is a climbing plant belonging to the cucurbit family. Also known as the pickling cucumber or "Mouse Melon" in North America. It originates from Central America and Mexico, where it is grown as a perennial plant.
Curious by nature, I sowed my first cucamelon at the end of March to plant out in June. After a rather disastrous start (heatwave + forgotten watering rarely produce good results), it soon recovered and lived up to its reputation as an easy-to-grow plant.
Cucamelon: tiny flower followed by an adorable little fruit
Quickly, its thin, tendril-bearing stems grabbed the wire mesh to form a pretty tangle of lobed leaves. Thanks to a relatively rainy summer, my cucamelon plant developed without any care (nor any sign of powdery mildew!) and is giving me a very respectable harvest this late summer!
In terms of flavour, it was a pleasant surprise: this adorable mini-watermelon has, as promised, a cucumber taste with a slight tang that is far from unpleasant. It is eaten with the skin on, which adds an equally pleasing crunch.
... needless to say, cucamelon is a vegetable children love!
What can you do with cucamelons?
Don't be mistaken, cucamelons are not only there to feed an army of hungry Playmobil figures... They can be eaten and prepared in various ways.
Quite simply, cucamelons are best eaten raw with a pinch of salt, as an aperitif. They can also be used to garnish cocktails such as mojitos: your lemon slice will feel less lonely! A few cucamelons added to a salad of cherry tomatoes or served with radishes also make a lovely addition… Finally, they will delight pickle lovers as they keep very well pickled in vinegar, like gherkins.
For a large jar of 500 g of pickled cucamelons, here is my recipe:
- pick cucamelons just before full maturity (neither too thin nor too plump),
- wash them thoroughly,
- prepare white vinegar (400 ml) by adding 1 teaspoon of salt, 4 tablespoons of cane sugar, 1 tablespoon of mint leaves, 1 tablespoon of dill leaves (washed and chopped beforehand), coriander seeds,
- put the cucamelons in the jar, pour in the vinegar and close the lid,
- store in the fridge for one month then enjoy!
Storing cucamelons: quick and easy!
And you, have you ever grown cucamelons? How do you prepare them?
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