Raw Vegan Recipes: Kiwano Sorbet

Iced fruit on a sweltering day. Is there anything more refreshing on a steamy summer day than an enjoying a glacially frozen sorbet? Imagine for a moment instantly experiencing its cooling effects from the top of your head to tips of your toes. You may have tried sorbet before, you might even often enjoy it, but have you ever tried a kiwano sorbet? Follow along and I’ll teach you how to make this surprisingly simple and uniquely refreshing treat. This sorbet is both nourishing and nutritious, a snack that can be enjoyed any time of day. Kiwano, alternatively called the Horned Melon, has only recently enjoyed popularity in the west. This interesting and quirky fruit was originally only grown only in parts of Africa. However, it’s now grown in many parts of the world and extensively in New Zealand. Unlike most other fruit, it can be eaten in all stages, under to over-ripe. I would highly suggest that those not experienced with its flavor and texture begin with and maybe even stick with eating them ripened. Look for one that's bright orange and gives a little when squeezed. The outside is covered in hard “hornlike” protrusions. They are not sharp and don’t hurt when touched. What’s the flavor like? Ask ten people and you’ll get ten different responses. I actually asked most of my family members and friends to describe the taste and everyone had a slightly different answer for me. My best description would be a cross between zucchini and cucumber blended with the fruity notes of a juicy McIntosh apple intertwined with the flavor of a very ripe and flavorful watermelon. The inside has a jelly texture. It’s light and slightly sweet, but definitely exotic for someone more accustomed to Western fruits. Health benefits This flavorful fruit contains vitamins B1, B2, and B3. It also carries in it the important mineral magnesium. Very importantly, it’s also full of Vitamin C and packed with antioxidants. Regular consumption will help protect your eyes, your skin, and even help protect you against cancer and heart disease. Kiwanos can be eaten in several ways. You can eat with the peel on, which is full of nutrients and especially high in vitamin C and fiber. Most simply, cut off an end and scoop out the inside. You can eat the inside with or without the seeds. Most often people enjoy it without the seeds, but I personally like them. For my recipe, I left them in. When thoroughly blended the seeds are not detectable, and add nutritional benefits. Try slicing it. Chew on the rind- which is actually really good for you. Be aware however, it can be a little tough if you're not accustomed to it. After it’s sliced, it can be mixed into salads or used to flavor rice and pasta dishes. I chose to use it in a sorbet. The preparation is really easy. It takes a few hours to freeze but it’s not like making a bread or cake. You just leave it in the freezer and go about your normal routine.