The Kiwano Melon, also known as Horned Melon, African Horned Cucumber, or Jelly Melon, is a gourd. Originating in the Kalahari Desert, it produces vibrant, spiky, oval fruits. Its distinctive appearance and refreshing, mildly sweet flavor, often compared to a blend of cucumber, kiwi, and banana, make it unique for home cultivation.
Getting Started with Kiwano Melon Cultivation
Kiwano melons thrive in warm conditions, requiring temperatures above 59°F (15°C) for healthy growth. They need a location that receives full sunlight, ideally 6 to 8 hours daily, and protection from strong winds. In cooler climates, growing them in a greenhouse can provide the necessary warmth and extend the growing season.
They perform best in well-draining, fertile soil with organic matter. A slightly acidic to neutral soil pH (6.0-6.5) is suitable for growth. Prior to planting, amend the soil with compost or aged manure to improve fertility and drainage.
Start Kiwano seeds indoors or sow directly outdoors after the last frost. For indoor starts, sow seeds 0.5 to 1 inch deep in small pots, ideally mid-April. Seeds germinate best at 68 to 95°F (20-35°C), sprouting within one to three weeks. Once seedlings develop two true leaves and outdoor temperatures exceed 59°F (15°C), transplant them. Harden off young plants by gradually exposing them to outdoor conditions over a week before permanent placement.
When transplanting or direct sowing, space plants 18 to 24 inches apart to allow for their vining habit. If planting in rows, maintain at least 3 feet between rows for vine spread. Creating slightly mounded rows can improve drainage and help the soil warm up more quickly, benefiting these heat-loving plants.
Ongoing Care for Kiwano Melon
Consistent moisture is important for Kiwano melons, especially during flowering and fruiting. Deep watering once a week (1-2 inches) is generally sufficient, allowing the soil to dry slightly between waterings. Watering at the base of the plant helps prevent fungal issues from wet foliage. As fruits begin to ripen, reducing watering can help concentrate the fruit’s flavor.
Kiwano melons are heavy feeders, benefiting from regular fertilization. Incorporate a balanced fertilizer before planting, or use a slow-release granular fertilizer during transplanting, to support initial growth. During the growing season, apply a liquid fertilizer, like those for tomatoes or vegetables with a balanced NPK ratio (e.g., 4-8-5 or 6-10-10), weekly. Fertilizers higher in phosphorus and potassium can encourage strong fruit development.
Their vining nature requires sturdy support for Kiwano melons. Trellises, fences, or cages work well, allowing vines to climb and keeping fruits off the ground. Vertical growth improves air circulation, reduces the risk of fungal diseases, and conserves garden space. While pruning is not typically necessary, removing overly long or unruly shoots can help manage growth in confined areas.
Kiwano melons are generally less susceptible to diseases than other cucurbits, with some resistance to root-knot nematodes and mosaic viruses. However, they can still be affected by issues like squash mosaic virus or powdery mildew at times. Good air circulation, proper spacing, and watering at the base help prevent many common problems. Neem oil can help manage pests like aphids or whiteflies.
Harvesting and Storing Kiwano Melons
Kiwano melons typically mature 60 to 90 days after planting. Ripeness is indicated by visual cues: skin changes from green to bright orange or yellow-orange. Spikes may soften slightly, and the fruit should feel firm yet slightly yielding when gently pressed.
To harvest, carefully cut the fruit from the vine using pruning shears, leaving a short stem attached. This prevents plant damage and extends storage life. Gloves are advisable due to the fruit’s spiky exterior.
Kiwano melons have a long shelf life when stored correctly. Uncut fruits can be kept at room temperature for several months (six to nine months) in a cool environment (50-54°F / 10-13°C). Do not refrigerate unripe fruits, as this can cause spoilage. Once cut or fully ripe, consume within a few days or refrigerate for freshness.