By Emily Peckenham / Source: Inhabitat

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Your local supermarket probably stocks watermelons and maybe even round, yellowish lemon cucumbers, but does it offer cucamelons? This tiny, green-striped fruit grows on a vine and looks like a cross between a tiny watermelon and a squat little cucumber. While the cucamelon isn’t technically new – people have been eating them in what is now Central America since the time of the Aztecs – its adorable appearance and novelty in North America make it a new star in farmer’s markets.

The cucamelon, Melothria scabra, is similar to a cucumber with a crisp bite and an aromatic, citrusy flavor. Its petite striped appearance lends it a number of alternative nicknames, from “Sandia de Raton” (“Mouse Melon”) to “Mexican Sour Gherkin.”

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Can’t find cucamelons at your farmer’s market? While August is probably too late in the summer to start growing your own (unless you live in Hawaii or the very warmest parts of the Southern US), you can bookmark these green cuties in your favorite seed catalog and look forward to starting the seedlings early next spring. Cucamelons are reputedly easy to grow and even if your garden consists of containers on a balcony, you can still grow them up a trellis or inside a tomato cage.

While you might be tempted to Instagram them instead of cooking, you can slice up tiny cucamelons to make a refreshing, colorful radish salad. If you don’t want to slice up the adorable baby watermelons, you can also serve them whole as a garnish on a summer cocktail – try spearing a cucamelon on a swizzle stick and serving it with a refreshing mint julep.

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Cucamelon-Radish Salad

Step One: Gather your ingredients
You’ll need about 14-16 cucamelons, 5 radishes, rice vinegar, fresh dill, sea salt, and freshly ground pepper.

Step Two: Slice and mix
Slice the cucamelons lengthwise and add them to a salad bowl. Slice the radishes into thin rounds and mix in. Drizzle the salad with about 2 tablespoons of rice vinegar. Toss with a generous pinch of sea salt and a few grinds of black pepper. Garnish with fresh dill fronds and serve. Serves 4.

Can’t find any cucamelons to cook with? Try one of these refreshing summer recipes made with watermelon or cucumber instead, and bring along to your next BBQ or picnic.

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Frozen Watermelon Smoothie
Step One: Gather your ingredients
You’ll need one small seedless watermelon, or about 4 cups of diced watermelon with seeds removed, 2 bananas, 1/2 cup coconut water, and 1 one-inch piece of peeled fresh ginger root.

Step Two: Freeze
Pop cubed watermelon in the freezer for a couple hours, or until completely frozen. You can prepare extra frozen watermelon in plastic bags or food storage containers so its ready to use later.

Step Three: Blend
Fire up your blender and drop in the coconut water and peeled ginger. Blend until the ginger is well chopped. Add the 2 bananas and blend. Finally, add the frozen watermelon and blend until creamy and smooth. Serve in a glass with a straw and enjoy! Serves 4.

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