Pepino Melon

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The pepino grows in the high mountain valleys of Peru and Columbia at altitudes of 1,700-2,500m. It is cultivated in Ecuador, Brazil, Venezuela, Australia, in some African countries and, for the last few years, also in various Mediterranean countries.

Description:

The plant is a woody shrub with a height of 0.6-1m. The fruit has a diameter of 5-10cm and grows to a length of 10-20cm. Its shape is variable, from banana-shaped oblong to tomato-shaped and ribbed. Most cultivated fruits are egg or acorn shaped with a more or less prominent tip. The rind is whitish-cream coloured to lemon yellow, striped more or less intensely purple or violet, or it features a light violet hue with dark purple stripes. The juicy and sweet smelling pulp of the pepino is cream-yellow to salmon-coloured and contains many small seeds attached to the dividing walls of the fruit chambers. Seedless varieties are also available. The taste of the pepino is similar to a mixture of pear and melon, but less intensive. Sugar content is approx. 4-8%. Of further substances, provitamin A and 35-70mg% vitamin C should be mentioned.

Marketing :

The pepino is available for most of the year. The fruit has a good shelf life. It may be kept at room temperature for about 3 weeks without quality loss. Green-ripe fruits may be stored for up to 3 months at 13 ° C and a relative humidity of approx.. 90%. Temperatures below 3° C result in frost damage.

Use:

The fruit should only be eaten when the pulp is cream or salmon coloured and the fruit does not resist slight finger pressure. It is eaten preferably raw, slightly chilled, and like an apple with or without peel. The seeds are not necessarily edible. Fruit pieces may be served as a delightful dessert, seasoned with sugar, lemon juice, some ginger and possibly some liqueur. Open fruit quickly discolours. Pepinos may also be used in compotes, marmalades or even as appetizers, stuffed e.g. with herring filet, shrimp or diced ham.