What tiny little watermelons you may acknowledge when you first see cucamelons. When you taste them, a confused look could wash over you because they don’t taste like watermelons at all, but cucumbers with a hint of lime. These grape size, savory fruit can be eaten right off the vine, giving you a delicious snack treat. Cucamelons can be planted in just about any climate and can produce an abundance of these cute, tiny fruit throughout its growth.
Although there are no health benefits that could be found by eating cucamelons, they have been a staple for Mexican and Central American diets. Recipes for using these fruits are hard to come by, but the fruit is mainly chopped for salsas or slice to add more flavors to summer salads. Cucamelons can be eaten quickly because of their unique taste, so they won’t last too long especially around those who can pop them in their mouths like grapes. To have the cucamelons for a longer period of time, they can be easily pickled just the same as pickling regular cucumbers.
Pickled Cucamelons
Ingredients
1 1/2 cups white vinegar
1 tsp salt
4 tbsp raw sugar
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
1 tsp coriander seeds
1 cup fresh cucamelons
Directions
Pour the vinegar into a bowl and add sugar and salt, then whisk until completely dissolved. Stir in the coriander seeds, mint and dill.
Wash the cucamelons in water and pour into a sterilized jar
Pour the seasoned vinegar into the jar and seal tightly.
Refrigerate for 2 weeks. The cucamelons will be pickled and ready to eat. Once opened, store in the refrigerator.
Tips for cucamelons:
To sterilize the jar for the cucamelons, run the jars through the dishwasher and then dry in a warm oven at the lowest temperature.
The pickled cucamelons will keep for 3 months as long as they are refrigerated.
Freshly cucamelons can be stored in the fridge for up to 10 days if they are just going to be eaten with salads.
Add a cucamelon on a cocktail stick for a simple summer drink décor.
Recipe adapted via Underwood Gardens
Have you eaten cucamelons?
Image: WikiCommons
