Horned Melon Sauce Pairs well with proteins like beef, chicken, fish, seitan, or tempeh in a variety of dishes (tacos, burgers, sandwiches, and gyros). Ingredients: 1 horned melon 3 tbsp. lime Juice 1 stalk green onion, minced 1 tsp. vegetable oil ¼ tsp. cumin, ground 1 garlic clove, minced Directions: * Cut the horned melon lengthwise into halves * Scoop out the pulp using a small sharp knife * Combine the pulp, lime juice, green onion, oil, cumin, and garlic in a food processor and blend until it’s smooth Kiwano Raita Enjoy a dollop or two with proteins (beef, chicken, fish, tempeh) or serve with spicy curries and/or naan. Ingredients: 1 horned melon 1 tsp. fresh lemon juice ¼ tsp. salt ¼ tsp. cumin, ground 1 (7-oz) container whole plain yogurt Directions: * Cut the horned melon lengthwise into halves * Squeeze the melon into a fine mesh strainer over a bowl * Press the seeds with the back of a spoon to extract the juice (then discard the seeds) * Add lemon juice, salt, cumin, and yogurt to the bowl * Stir it with a whisk until blended then cover it before chilling it in the refrigerator Kiwano Gazpacho A refreshing snack, side, or hors d'oeuvre. Ingredients: 1 horned melon 1 cup plain yogurt 1 clove garlic, sliced ¼ yellow onion, sliced 3 tbsp. olive oil Pinch of salt 3-4 fresh mint leaves Crushed red pepper flakes (optional) Directions: * Cut horned melon in half lengthwise and scoop out the pulp * Place the pulp in a fine sieve (or small mesh strainer) over a bowl * Press pulp with the back of a spoon to extract the juice and discard the seeds (optional: set aside 3 tbsp. kiwano seeds for garnish) * Combine the juice and all other ingredients into a blender and blend until smooth * Cover and refrigerate until chilled (or you can place it in the freezer for 10-20 minutes for a quick-chill) * Serve the gazpacho in small glasses or bowls with drizzles of olive oil (sprinkle with red pepper and add reserved seeds as garnish if you like) Creamy Kiwano-Avocado Dressing Use this sweet and tart dressing on salads and roasted vegetables. Ingredients: 1 horned melon 1 small ripe avocado 1 small garlic clove ¼ cup low-fat buttermilk 2 tbsp. fresh lemon juice 2 tbsp. water ¼ tsp. salt ¼ tsp. black pepper Directions: * Cut horned melon in half lengthwise and scoop out the pulp * Place the pulp in a fine sieve (or small mesh strainer) over a bowl * Press pulp with the back of a spoon to extract juice then discard the juice * Transfer the pulp to a blender or food processor along with all of the other remaining ingredients * Process until it is a smooth consistency Tropical Sorbet Enjoy as a dessert or as a sweet palate-cleanser. Ingredients: 2 bananas, frozen 1 cup fresh pineapple chunks, frozen Juice of 1 kiwano (about ⅓ cup) 2 tbsp. agave nectar (or other sweetener) 2-3 fresh mint leaves (optional) Directions: * Transfer the frozen bananas and pineapple chunks from the freezer into a food processor to allow them to thaw slightly while you prepare the kiwano * Cut the melon in half lengthwise and scoop out the pulp (save the shells of the kiwano for serving if you want to be super festive) * Place the pulp in a fine sieve (or small mesh strainer) over a bowl * Press pulp with the back of a spoon to extract the juice (if you don’t get around ⅓ cup, make up the difference with orange juice or coconut milk) * Add agave nectar to the bowl with the kiwano juice and mix * Add the sweetened kiwano juice to the food processor with the slightly-thawed fruits and blend until smooth * Serve sorbet in small bowls (or the kiwano shells) and garnish with mint leaves