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 a Kiwano®-orange egg-free ice cream recipe! Step in to my virtual kitchen and I’ll #FeedYourSpirit with some facts about the unique and tasty Kiwano® melon, and I’ll #FeedYourStomach with an easy recipe for a fruity, creamy, dreamy frozen dessert that’ll 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, good old fashioned ice cream! There two main base recipes for ice cream. The first is French style ice cream. It involves the use of egg yolks, which 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 ol’ pair of stretchy pants and go to town!
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 went with the flow and 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 awesome folks at Frieda’s Produce are so generous. They shipped me a few Kiwanos to sample and play with. I appreciate them so 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 that delicious fruit was a fun treat, and sampling it definitely helped to remove my fears about it. I’ll be asking the produce manager where I shop for groceries to get some in stock for me. The company isn’t just generous with bloggers, though. 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 this one. 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, and she’s so cute!
Kiwano® may look scary and intimidating, but it’s seriously 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 big white seeds in the flesh that remind me 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 fun to spit! 😉
I think the most awesome part about this fruit is that the shell can be used to make a beautiful presentation. After I scooped the flesh out of the shell, 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 don’t watch the video, you need to know that these melons should never be stored in a refrigerator. If you do, the flesh will break down, leaving you with a liquid mess. I don’t want that kind of slime in my stomach, do you?