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We’ve fallen hard for fruit before: eggplants with noses like Proboscis monkeys’; tiny yellow Sungold tomatoes with tinier green mohawks; radishes with tails so long and skinny you have to squint to see them.
But we hadn’t seen cucamelons! (Or maybe we had? They also go by “Mexican sour gherkins” or “mouse melons” and, at the Union Square Greenmarket, live up near the cashier at some stands.)
The cucamelon not a tiny watermelon (quick tangent: baby kiwis!), but a cucumber relative with a similar, if more citrusy, taste.
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These little guys don’t have to be peeled and can be chopped, pickled, used to garnish a salad or a Bloody Mary… I wouldn’t try turning them into cucumber “noodles,” however—that’s just setting yourself up for frustration.
According to Mother Nature Network, cucamelons are relatively easy to grow in your garden (or in a hanging basket!): They’re drought-resistant, they don’t succumb to mildew, and they grow in all regions. The vines are invasive, though, so if you do decide to try your hand at growing them yourself, you’ll want to use a trellis and monitor the growth.
What would you do with a cute cucamelon? Tell us in the comments!
