The Watermelon gherkin, scientific name Melothria scabra, is a thin delicate climbing and trailing vine grown for its edible fruit. It is an heirloom variety rediscovered, thus in an effort to popularize the fruit, several seed companies have coined new names, including Cucamelon, Sandia de Raton, Mouse melon, Mexican Sour gherkin, Cuka-nut and, in France, Concombre à Confire (preserving cucumber).
The picture was sent to me by one of our valued customers
gherkins are thumbnail-sized, oblong-shaped and appropriately, have the
appearance of a miniature watermelon. Their coloring is variegation of lime
green and off white. The texture is crunchy, succulent and crisp with the
flavor of cucumbers and tart citrus.
The Watermelon gherkin is perfectly suited to eat fresh, out of the hand. It makes incredible pickles and can be added to salsas for unique texture and flavor. You can also save the seeds from the ripest fruits and plant them again for future crops. Watermelon gherkins pair well with tomatoes, chilies, citrus, pickling spices, garlic, fennel, watermelon, honeydew melon, pork belly, roasted and grilled white fish, yogurt, young mellow cheeses, cilantro and mint.
The melon’s most common name in Spanish is “sandíta” (little watermelon). In
There is quite a bit of argument as to where the Watermelon gherkin belongs by botanical classification, especially because it’s wild ancestors are native to
Save some seeds each year and replant.
When you sow this package of seeds you are taking part in the preservation of healing plants worldwide.