How to eat kiwano? Learn how to grow a kiwano

Every year, new exotic fruits and vegetables appear on supermarket shelves. Even buying a fruit for testing, not all lovers can say with confidence that they are holding a fruit or vegetable, and how it is generally right. Another such novelty is kivano. What kind of fruit is this? Some believe that a kiwano is a fruit, as that is, no one really knows. Others are sure that this is a vegetable. And only in one opinion all are one. The fruit that looks like a hedgehog is very useful. How to eat kiwano and what kind of exotic plant is it? In this need to understand.

An interesting fruit

Kiwano fruit is called conditionally. In fact, this is a vegetable from the Pumpkin family. Simply put, a close relative of an ordinary cucumber. It is called in different ways - an African prickly cucumber, a two-legged or jelly melon. Those who call it the Antillian cucumber or anguria are wrong. These are completely different plants, in which only a slight similarity can be seen.

They grow a two-legged melon throughout the countries with a hot tropical climate, and are bred in New Zealand, USA (California), Israel and Colombia.

Kivano is an annual grassy liana with thin but sturdy stems. In length it reaches 5-6 meters. This heat-loving plant is a short daylight that can be grown as a garden crop and as a decorative vine.

The leaves of the kivana are similar to cucumber, only smaller. In their sinuses are numerous yellow flowers. Like the rest of the pumpkin, they are divided into male and female. During the entire vegetation period, the liana is rich in fruit. Observing all the rules of care, with a bush, you can collect up to 200 fruits. To achieve such a result is real, constantly cutting off the greens. But yields can drop sharply if at least one kiwana fruit remains on the vine and ripens.

How to grow it in our country?

It is best to do this through seedlings. Before sowing in the pot, seeds for a day should be soaked in a nutrient solution. As soon as the threat of frost passes, young plants after mandatory hardening can be planted in the ground. The place for the kivana should be protected from wind and direct sunlight. Despite the fact that the plant is thermophilic, the hot sun it does not tolerate. Burns quickly appear on the leaves, and flowers and ovaries may fall. Kivano prefers light, loose, permeable soil. He does not tolerate drought and waterlogging. The stems of the plant need support. Therefore, it is desirable to plant them under a fence or tie with twine, periodically twisting the stem clockwise.

As an option, you can stretch the grid, which the liana thickly spans. Because of the rapid growth and abundant foliage, young plants should be placed at a distance of 50-80 cm. Further care for the kiwano is simple. This is regular watering (especially after each harvest), mulching the soil (the root system is weak, it can easily be damaged during loosening), weeding and feeding every 10-12 days, and it is necessary to alternate organic fertilizer with mineral fertilizer. The plant responds well to foliar top dressing with trace elements. Side shoots should be pinched, especially with strong thickening. In this case, the stems with male flowers are removed first and completely. Harvest is removed every 4-7 days with mandatory subsequent watering.

This plant has many advantages, most important of which is resistance to diseases characteristic of the family of pumpkin. But there is one drawback. Kivano is very sensitive to daily temperature changes. However, the first domestic variety - the "green dragon" recently appeared on sale. It was brought out specially for our latitudes. The development and growth of plants of this class do not depend on the duration of daylight and are more resistant to low temperatures. In addition, they begin to bear fruit after 2 months.

Cultivation in room conditions

If there is no garden plot - not scary. Balcony or loggia is perfect for a kiwano. How to grow and what is the peculiarity of caring for him in the room? First of all, you need to pick up a pot under the plant. Its volume can vary from 5 to 25 liters. It depends on the area of the balcony. To induce fruit in the enclosed space on the vine, it will be necessary to carry out pollination by hand using a brush. This is done only in the morning, when the flowers are open and the pollen is viable. Formed fruits perfectly decorate the balcony or loggia.

And what does he taste like?

Despite the fact that the kiwano is called jelly melon, it is not larger than the average orange in size. The green of the fetus is covered with soft spines. When matured, the kiwano becomes yellow. African cucumber is a very watery vegetable. Its green flesh is like jelly in consistency. Therefore, ripe fruits have to scoop out with a spoon.

Sweet and sour kivana, whose taste resembles melon, banana and cucumber at the same time, contains many useful substances and has medicinal properties. Its pulp is rich in carbohydrates, B group vitamins, macro- and microelements, the main ones being iron, zinc, calcium, copper, phosphorus, potassium and magnesium. And yet, most of all it contains ascorbic acid.

Long-term use of kivano, especially in winter, helps to strengthen immunity. Because of the low calorie content (only 44 calories per 100 grams) it is recommended to eat people who are obese. And thanks to the potassium content, the fruit is useful for the prevention of cardiovascular diseases. But on this, its use in medicine does not end. Possessing astringent properties, the flesh of the fetus promotes the healing of wounds and the stopping of bleeding.

The kivana is also appreciated and in cosmetology - as a component that is part of masks for face and body. They have a pronounced tightening and toning effect on the skin. Due to the high content of fiber, the fruits stimulate the intestinal peristalsis and are recommended for the prevention of diseases of the gastrointestinal tract. With chemotherapy, regular use of juice favorably affects the condition of the hair, slowing and reducing their loss. The fruits of horned melon can be eaten even by diabetics.

How is it used?

How to eat kivana depends on the degree of ripeness of the fetus. Eat it both in green form, and fully ripened. The greens are salted and marinated just like cucumbers. Kivano will give an original flavor to compotes and jam. But most often the fruit is eaten raw. Its dense green pulp is added to desserts and salads. Refined slices are decorated with cocktails, sandwiches and second courses. How to eat kiwano if it is ripe? To do this, cut it in half and select the entire pulp with a spoon. After that, empty halves can not be thrown away, but well washed. If you put them on the spikes as the legs, they will turn into the original dishes for serving snacks or an interesting accessory for serving the table.

Many people are interested in how they eat kivano in his homeland. The most popular dish is a snack with seafood and cheese. It is prepared simply. Seafood should be mixed with soft cheese and add kiwano. Sometimes you can do without seafood. It is enough to cut the cheese in circles and decorate them with jelly pulp of African cucumber. From the juice of the kiwana you can prepare a tasty and healthy cocktail. To do this, add to it lemon or orange juice and beat them in a mixer. Serve this cocktail in a glass of skins kivano.

After eating a horned melon, there are no serious consequences. And yet people who are prone to allergic reactions are advised to try the first time kiwano carefully, in small pieces.

Storage

Having dealt with how to eat kiwano, it remains only to say that ripe fruits are perfectly stored at room temperature for several months, almost until spring. So, they can perfectly support immunity all winter.