FoodFood InformationFruitTropical
As the demand increases for unusual, pretty produce, fruits such as thepepino are finding a niche in U.S. markets.
To look at a pepino, you'd never guess it was a melon. Only the flavorgives it away. Native to South America, this 2 to 4 inch, teardrop-shaped"bush melon" is now grown in New Zealand and California on a smallscale commercial basis. The exotic-looking skin is marked with purple andgreenish yellow stripes; the flesh is pale yellow-green to yellow-orange,with a melon-like texture and a flavor like that of a cantaloupe crossedwith a honeydew.
Like other melons, pepinos are relatively low in calories and high in vitaminC. They are also high in potassium.
Most pepinos are under-ripe when they arrive in the market; their skin isstriped green and purple, and they're very firm. You'll need to ripen them,until the green skin turns more yellow.
Ripen pepinos at room temperature, uncovered, out of direct sun; turn occasionally.Refrigerate ripe fruit in a plastic or paper bag for up to 3 days.
Cut pepinos in half length-wise; scoop out and discard seeds. Eat from skinwith a spoon, or peel and slice.
One pepino yields about 1/3 cup sliced fruit.
Pepinos are the perfect size for individual servings at breakfast; sprinklewith lime or lemon juice to enhance flavor. For appetizers, wrap 1/2 inchpepino wedges with proscuitto. Add firm-ripe wedges to fruit or spinachsalads.
Like most melons, pepinos are best served uncooked. However, when sauteed,they make an interesting accompaniment to meats.
Sauteing. Thinly pare peel from pepinos. Halve and seed pepinos, then cuteach half in half lengthwise. Saute until hot and tender when pierced (about3 minutes).
Available: February through June for New Zealand fruit; August through Decemberfor the California crop.
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