How To Eat Cucamelon, An Adorable Superfood
Those who missed out on the initial wave of Jenny Slate's 2010 YouTube sensation "Marcel the Shell with Shoes On" may have joined the hype in 2022, when the short film, which follows the whereabouts of a one-inch-tall anthropomorphic shell, was fleshed out for the big screen and grossed $7 million at the box office. Its success goes to show that the average consumer is primordially drawn to teeny tiny things. The same goes for food.
How many times have you stopped in the grocery store produce aisle to fawn over baby bananas? How many hours have you spent watching the Instagram-famous "Tiny Chef" cook up miniature vegetarian meals from his tree-stump kitchen? If you answered "frequently" to either of the preceding questions, you should definitely familiarize yourself with the cucamelon. The adorable hybrid superfood is, as you might have guessed from its name, a cross between a watermelon and a cucumber.
Cutie cukes
Unlike watermelon, cucamelon can be eaten whole — skin, seeds, and all. The grape-size fruit, which grows in Mexico and Central America, is also referred to as mouse melon, pepquino, sandita, Mexican miniature watermelon, Mexican sour gherkin, and Mexican sour cucumber for its acidic flavor. Cucamelon is also drought resistant, which is no small merit judging from the unprecedented heat that's affected crops all over the world in recent summers.
If you're thinking of growing cucamelon yourself, Masterclass suggests waiting until the winter frost has completely melted away. Be sure to plant the seeds in a partially shaded area — they love hot weather, but they can get scorched in direct light. When you're ready to pick your crop (or when you secure a cucamelon haul from the farmers market) you might be tempted to eat them on their own. Before you do, consider zhuzhing them up with these simple methods.
Add some brightness to your salad
The next time you're in the mood for a big salad, add some cucamelons to the mix for a tangy pop of brightness. They play well alongside greens and summer fruit, like sliced plums or cherry tomatoes. While you're at it, you might as well get the whole family together and add some cucumber and watermelon. Since they're so little, you don't even need to bother. slicing them.
For something a little more involved that'll have you snacking on cucamelons well after summer ends, try pickling them. Food blogger Cooking with Thas demonstrates a turmeric and chili powder-spiced version on her YouTube channel, harking to a classic South Asian recipe that also works for diced mangoes, gooseberries, carrots, and green apples.
You could also chop them up and add them to your salsa, dip them in hummus or babaganoush, or slice them in half and give them a quick toss in a pan with stir-fried veggies. Or, you could also dress them up in little outfits and marvel at their cuteness.