Pepino melons

Pepino Melons, Solanum muricatum

Botanical name and origin of Pepino Melons

Pepino melons are a delicious fruit. They taste a bit like a sweet melon, but they are not in fact related to the melon family at all. The pepino melon’s family is tomato and is known botanically as Solanum muricatum. Pepino melons originate from South America. The fruit is also known as tree melon, bush melon and mellowfruit.

Growing Pepinos

The Pepino melon is a low growing ground cover, which is frost sensitive, but thrives all year round in tropical environments. They grow in temperate climates, but will die back in winter and re-grow in the spring. Pepino melons are generally grown from cuttings. The seed does not germinate well and are often absent from the fruit altogether. The pepino melon can be outrageously rampant and if you have a bare area that is in need of covering, it is a great plant to use. For the soil to remain healthy it is best to keep it covered, and this is the plant for the job. Solanum muricatum enjoys piles of compost, and grows so easily with the minimum of fuss. You can even root them in a pot of water.

Description of the Pepino Melon

The fruit of Solanum muricatum are teardrop shaped. Unripe fruits are pale green. The skin is a creamy greenish colour, sometimes with purple flecks when it is ripe. When you cut the fruit open, you will be surprised to find the inner fruit is melon coloured.

Harvesting Pepino Melons

Pepino melons do not store well. When the fruit ripens you need to eat it. You can be assured that when you develop a taste for the pepino melon, you will not let a single one go to waste. When served with yoghurt for breakfast, Pepino melons are a treat. They are a fantastic anytime snack. Simply peel and cube the succulent fruit when they are ripe.
Here is a recipe for a mouth-watering, healthy, nutritious meal with a difference:

Pepino melon and spinach salad
1 bunch freshly picked spinach
1 handful of fried sunflower seeds
1 handful of fried sesame seeds
4-6 peeled and cubed pepino melons
Lemon juice
Olive oil

When you fry the seeds, you need add no oil. Fry the sesame and sunflower seeds separately as the sesame will cook faster than the sunflowers. Allow the seeds to cool. Wash and chop the spinach finely. Add the cubed pepino melon. Sprinkle the cooled fried seeds over everything.
Add a dash of lemon juice to taste. Top off with olive oil. Toss and serve with rice. Savour the delicate combination and for more information check out http://en.wikipedia.org/wiki/Pepino and many other sites.