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How do you eat a pepino?

The taste of the Pepino is reminiscent of a mixture of pear and melon. It also contains a lot of vitamin C and is therefore extremely well suited for human consumption. Here's how to eat a pepino.

Pepino

The pepino or melon pear originally comes from Colombia, Peru and Chile. (Photo by: © Andreas Fischer / fotolia.com)

The taste of the Pepino fruit is reminiscent of a mixture of pear and melon and tastes sweet - that's why it is also called melon pear .

The oval-shaped fruit with violet-brown stripes is between 10-20 cm tall depending on the species - the flesh is yellow, juicy and soft and contains, in the middle, many small seeds.

The area of ​​origin of the Pepino is the Andes (= Peru). It belongs to the nightshade family, as well as the potato and the tomato. From there it has spread worldwide and is grown in Australia and New Zealand, the United States, Israel, Europe and Japan.

How to eat a pepino

The bowl of the Pepino is not edible.

You can eat the kernels, but they taste a bit bitter.

Therefore you should peel the fruit and cut it into slices or cut it vertically apart like a kiwi, remove the seeds and spoon it out.

Maturity and storage

The Pepino is best stored at 8-10 ° C, so not in the refrigerator but rather in the vegetable compartment - so it can be stored for about 2-3 weeks. At room temperature they remain edible for around 4-6 days.

Info: The Pepino is harvested immaturely and still ripens. It is stored refrigerated during transport so that it only matures when it is sold in a warmer environment.

Use in the kitchen

The Pepino, as an extraordinary fruit, brings variety to the fruit plate like other exotic fruits and we therefore also use it for:

  • fruit salad
  • Desserts
  • Creams
  • Ice cream
  • Chutneys
  • jam
  • Fruit puree
  • Milkshakes
  • and many more.

The fruit brings a special exotic, fresh note to all dishes and recipes.

Tip: The Pepino can also be wrapped in chocolate, thus creating a kind of exclusive praline.

The Pepino can also be used in savory preparations. For example, with raw ham, seafood, hearty cheese or dishes with fish.

Info: Because of its good shelf life, it is also well suited to decorate cold buffets, cold platters or the table. Here, too, there are hardly any limits to the ideas.