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horned melon cocktail
  • Horned Melon is also known as: Kiwano, African Horned Cucumber or Jelly Melon
  • Origin and cultivation: originally from Africa, introduced to Australia and New Zealand in the early 20th century
  • Availability: year-round
  • Appearance: strange looking orange fruit with spikes, and has pulpy green gelatinous fruit inside
  • Flavor: mild and reminiscent of cucumbers and kiwi
  • Trivia: related to cucumbers and zucchini

1 horned melon
Bottle of Prosecco sparkling wine, chilled

••••••••

Cut about 1 inch off the end of the horned melon and cut in half. These pieces can be used for the garnish.

Then, cut the rest of the horned melon lengthwise into a few segments, and scoop out the seeds and juice into a cup. Refrigerate for 20 minutes to get them cold.

Add a few tablespoons of the seeds and juice to the bottom of a tall glass. Top off with Prosecco. Garnish with the reserved segments.

Serves 4.

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