Kiwano is a sweet tropical fruit with a mild taste and bright green, jelly-like flesh. It is also commonly called a cucumber melon or a horned melon. That’s appropriate, because the orange colored exterior shell of the fruit is covered with little spiky looking horns.
The generous folks at Frieda’s Produce shipped me a few Kiwano® fruits to sample. I appreciate them very much for all they do to make my recipe development job so much fun! I didn’t get paid to create this recipe or to write this post, but as always, all thoughts are mine.
July is National Ice Cream month, but it’s also a #FearNoFruit summer over at Frieda’s Produce. In honor of both events, I’ve created Kiwano and orange egg free ice cream! This is a delicious recipe for a fruity, creamy, easy to make frozen dessert that will keep you cool this summer!
When it comes to frozen desserts, there are lots of variations to choose from. Frozen custard, gelato, Italian ice, frozen yogurt, semi-freddo, and of course, straight up ice cream! There two main base recipes for ice cream.
The first is French style ice cream. This type of ice cream has egg yolks in it, which help to create a custard base. When frozen, those yolks help to make the ice cream soft, rich, smooth, and creamy. Oh, and they give it about 3 times the fat, cholesterol, and calories as some of the other options listed. But hey, that’s why you need to eat it in moderation. Or buy yourself a big pair of stretchy pants, then go to town devouring your ice cream!
The other type of ice cream is Philadelphia style, sometimes also called American style. It has no eggs, and relies on the fat in the heavy cream base to keep it soft. It’s delicious, but it’ll never be as rich and smooth as the French style, and it’ll tend to freeze harder, into more of a solid mass.
America is where I live, so I created an American style ice cream for this Kiwano orange frozen dessert.
Right about now, some of you are staring at that beautiful, yet somewhat creepy looking spiky orange “bowl” up there. That, my friend is the shell of a Kiwano, also sometimes referred to as a horned melon, horned cucumber, or jelly fruit. This is what it looks like up close and personal:
The Frieda’s Produce website has loads of brain filling facts about fruits and veggies, including where they’re grown, how to know when they’re fresh, recipes to use them in, and what their nutritional values are. They also have fun videos like the one below. It’s just over a minute long, and trust me, it’s worth watching. It explains where Kiwanos are grown, how to store them, and how to cut and serve them. The founder, Frieda herself, appears in this video. She’s so cute, and you can really tell how proud she is of her company!
Kiwano may look scary and intimidating, but it’s not dangerous at all, and it’s so tasty!
It’s fruity and clean tasting, with just a tinge of tangy at the end… almost like a cross between kiwi, cucumber, and lime. It’s really unique. There are large white seeds in the flesh that remind me a lot of the white seeds you find in watermelon. But the Kiwano seeds are a little bigger than those. They’re soft and completely edible, and they’re sort of fun to spit, too! 😉
An awesome part of this fruit is the shell. It can be used to make a beautiful presentation! After I scooped the flesh out of the shells, I rinsed them out, let them air dry, and stored them in the fridge until I was ready to use them.
Oh, and in case you didn’t watch the video, you need to know that horned melons should never be stored in a refrigerator. The flesh will break down if you do that, leaving you with a liquid mess. I don’t want a slimy mess in my stomach, do you?
Let’s make this cool, creamy, egg-free ice cream recipe !
Items You’ll Want (and Love!)