Mint cucamelon

Q: How long do cucamelons last in fridge?

Store your fruits in the fridge where theyll be fine for up to about 10 days, and use them as a tasty addition to summer salads, interesting crudites, and for perking up sandwiches and wraps.

A Cucamelon is a tiny watermelon lookalike originally from Central America that are enjoying their spot in the limelight. Home gardeners are captivated with the look of these jewel-like melons and then often fall completely in love with their crisp, crunchy, cucumber-tinged-with-lime flavor.

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Pickled Cucamelon with Dill and Mint
Pickled Cucamelons with Dill and Mint Photo by Rebecca
Pickled Cucamelons with Dill and Mint Photo by Rebecca
More like this
What do you do with cucamelons?
How long do cucamelons last?
Is Cucamelon perennial?
How long do cucamelons last in fridge?

After you’ve gotten your fill of fresh cucamelon in salads, salsas, as appetizers in bowls of assorted olives and as garnishes for high-brow Martinis, save some for the winter months with this delightful pickled cucamelon recipe!

Here’s what could come out of your garden for this recipe – Dill, Coriander and of course Cucamelon!

Pickled Cucamelon with Dill and Mint

A brilliant way to make these crisp summer fruit last well into the depths of winter, home pickling is far easier than you would ever think!

Author: James Wong

1 1/2 cups white vinegar - distilled malt or white wine
1 tsp salt
4 tbsp raw sugar
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
1 tsp coriander seeds
9 oz fresh cucamelons
1 fresh grape leaf or oak leaf

Pour the vinegar into a bowl and add salt and sugar, then whisk until they have completely dissolved. Stir in the dill, mint and coriander seeds.
Wash the cucamelons in water and pour into a sterilized jar. (Run the jars through the dishwasher and dry in a warm oven set to its lowest temperature.)
Scrunch up the grape or oak leaf and place it on top of the cucamelons. The tannins in the leaf will slowly disperse outwards and help keep the fruit crisp.
Pour the seasoned vinegar into the jar and seal tightly.
Refrigerate for 2 weeks. The cucamelons will be pickled and ready to eat. Once opened, store in the refrigerator. They will keep up to 3 months, but most likely won't last nearly that long!
Yields about 1 quart.

Pick enough cucamelons to make several jars of pickles, as you will go through one jar very quickly once people get a taste of them!
Makes a most impressive and unusual gift, especially once the weather is cold. Your recipient will remember this gift for a long time!

Adapted from Homegrown Revolution

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Recipe from

underwoodgardens.com

CindyBeLove

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More information

Pickled Cucamelons with Dill and Mint Photo by Rebecca

Find this Pin and more on Cooking by Amanda MacIntosh.

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Pickled Cucamelons with Dill and Mint Photo by Rebecca

Find this Pin and more on Cooking by Amanda MacIntosh.

Ingredients

Produce

1 tbsp Dill, fresh

1 tbsp Mint, fresh

Baking & Spices

1 tsp Coriander seeds

1 tsp Salt

4 tbsp Sugar, raw

Beer, Wine & Liquor

1 1/2 cups White vinegar - distilled malt or white wine

Other

9 oz Fresh cucamelons

1 Fresh grape leaf or oak leaf

Make it

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More like this

What do you do with cucamelons?

With their sour flavor, cucamelons can be great additions to salsas, salads and cocktails. To use in salsas, we recommend adding them to our Chunky Tomato Salsa, swapping out standard cucumbers for cucamelons in a cucumber-based salsa, or using them in a delicious fruity-meets-spicy pineapple or mango-based salsa.

How long do cucamelons last?

Harvested cucamelons will store for 5-7 days in the fridge. I love using these containers to help my produce last longer.

Is Cucamelon perennial?

Cucamelons are tender perennials which means, if you live in a warm climate they may continue to grow year after year from the same root stock. You can test this by insulating the area with mulch after the growing season.

How long do cucamelons last in fridge?

Store your fruits in the fridge where they'll be fine for up to about 10 days, and use them as a tasty addition to summer salads, interesting crudites, and for perking up sandwiches and wraps.