African horned cucumber - Kiwano
The kiwano, native to sub-Saharan Africa, produces ripe reddish-bronze fruits bristling with prickly spikes. Its green pulp offers a juicy texture with a flavor similar to kiwi and banana.
Kiwano can be eaten raw or grilled. It has a very high vitamin C content. Recent medical research has highlighted that it contains cucurbitacin B, a triterpene known for its cytological, anti-inflammatory and anti-cancer qualities.
Find out more on the Kokopelli blog: "Kiwano or African Horned Cucumber: an extremely medicinal fruit".
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in bucket, in the ground
Sow in pots at a temperature of between 20 and 25°C, 6 weeks before planting. Transplant with the root ball, after the last frosts, in planting holes enriched with compost, spaced 1 m apart in all directions. Sowing in the open ground under the same conditions is possible when the soil is well warmed and outside temperatures no longer fall below 15°C.
March, April, May
August, September, October, November
in the ground, in the greenhouse
sunny
medium
limestone, humus
drained, fees, furniture
Cucumis metuliferus
mid-season
From 100 to 120 g
20 seeds
oval
juicy
Green, Orange
From 60 to 100 cm
From 10 to 15 cm
runner
Africa
Inconnue
"Semences de Kokopelli" by Dominique Guillet
This ancient variety originates from the African continent.
Kiwano, with its 90% water content, is highly hydrating, and its potassium/sodium ratio makes it a mildly diuretic fruit. It is rich in minerals and vitamins, with a high vitamin C content. It also has an antioxidant action, helping to maintain good health.
