Food, Recipes

Raw Vegan Recipes: Kiwano Sorbet

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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.

Kiwano Sorbet

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Prep Time: 07 minutes
Cook time: 06 hours
Total time: 06 hours and 07 minutes
Yield: 2 servings
Ingredients
  • 1 Kiwano (Horned Melon)
  • 2 Bananas
  • 1 Apple
  • 1/3 cup Coconut Sugar
  • 1/3 cup Water (to disolve sugar)
  • 1/2 cup Water (added in blender)

Directions

1.) Place the 1/3 cup of water in a medium pan on medium heat adding the sugar while stirring.
Dissolve the sugar. Remove from heat and allow to cool.
2.) Slice the bananas and apple. Cut one end off of the kiwano off and scoop the insides out. Only use the inside portion.
3.) Add all fruit to blender then add 1/2 cup water.
4.) Mix on high at least 1 minute, add the sugar water (simple syrup). Blend at least 30 more seconds. Make sure it’s mixed very well. The last thing you want is any chunkiness, it will negatively affect the final result.
5.) Use a metal bowl. I prepped mine by filling it with cold water and ice. Make sure to remove the water/ice before adding the blended fruit.
5.) Add the mixture from the blender into the bowl.
6.) Cover and freeze, at least 5-6 hours.
When checking to see if it’s frozen, gently shake the bowl- if there is any movement, put it back.
Freeze until completely frozen.
Freezers vary, yours may take longer. The depth of the bowl will affect how long it will take to freeze. The deeper the bowl you use, the longer it will take.
7.) Remove when completely frozen. Use utensils, such as a fork and knife to break it up into large pieces.
8.) Put the broken pieces into the blender. Pulse for 30 Seconds, but not fully puree.

That’s it, enjoy your own homemade kiwano sorbet! It’s light refreshing properties are only enhanced when frozen.
Scoop into your favorite glass and enjoy.

Also by Alex: Thyme Oregano Homemade Potato Chips

Cocoa Pomegranate Vegan Creamsicles

More exotic fruit recipes: Pink Power Pitaya Breakfast Bowl

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Photo: Alex Kudukis
  • Kiwano- Sorbet
  • Kiwano Fruit Blend in Blender
  • Kiwano- Whole and Unsliced
Alexandra Kudukis

Alexandra Kudukis

Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian. She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane. She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career. Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans. She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.
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