▲The flesh and shell of the Namibian melon after ripeness
When we talk about watermelon, we usually think of large, round melon fruits, smooth in appearance, bright in color, and sweet in taste.
However, the melon introduced today is a fruit that looks completely different from the traditional watermelon - Namibian melon (Acanthosicyos horridus). It looks like a pufferfish-like watermelon, with a distinctive appearance, and its taste is equally unique, making you want to taste it.
Namibian melons look like an inflatable pufferfish
The Namibian melon looks like a round, "angry" pufferfish.
The exterior is rather rough, wrapped in a hard shell and covered with small spikes.
▲Namibian melon in the desert is very conspicuous
This hard shell is necessary to protect the fruit from wildlife and sand, as they grow in desert areas where the shell is rough and hard. This hard shell is also a unique feature of it, because there is a watermelon-like flesh inside it, and the shell can protect the flesh inside.
Namibian melons are usually pale green or light yellow in color, but in desert environments, they gradually turn dark green or brown due to their need to prevent water evaporation.
It is distributed in the desert area of Namibia, and is drought and high temperature resistant
Namibian melons are native to Namibia in southern Africa and grow mainly on the sand dunes of the Kalahari and Namib deserts. These areas have an extremely harsh climate, with little rainfall and very high temperatures, which is a great test for many plant growth.
▲Compared with watermelon, Namibian melon is very small
Namibian melon is a plant that is very adapted to desert environments. It is able to grow in the desert because its roots can go deep beneath the dunes to find moisture, and its hard shell protects it from wildlife and wind sand.
In addition, because it is a climbing plant, it is capable of climbing sand dunes several meters high, since its roots are able to find enough moisture in the desert. It also has some thorny leaves that can help protect the plant from wildlife and wind sand.
Moreover, the flowers of Namibian melons are very beautiful, pale yellow or white, open at night, attracting some bats and moths to come to pollinate.
As a result, Namibian melons have become the most unique presence in the dry regions of southern Africa.
▲Namibian melon blooms on branches full of small thorns
Corn was a staple food for locals before its advent and still feeds many people today
Before the introduction of maize to southern Africa, Namibian melon was a traditional staple food for the locals. Archaeological evidence suggests that it has been a staple food for at least 8,000 years and was traded as food long ago.
▲Namibian melons harvested by locals
However, it has never been domesticated, and attempts to introduce it elsewhere have not been successful. So, for areas of Namibia where food crops are scarce, it is still a food that locals attach great importance to. For some of them, it is their main food for about 4 months of the year.
Namibian melon fruit size varies depending on the variety and growing environment. In general, its fruit is relatively small, usually oval or spherical, about 10-15 cm long, about 7-10 cm in diameter, and usually weighs between 500 g and 1 kg. Compared to regular watermelons and melons, Namibian melons have smaller fruits, but their unique appearance and taste still make them popular with locals.
Eaten raw and sweet, cooked food can be baked as a "cake"
When Namibian melons are ripe, the flesh inside the fruit turns dark orange or red, which looks very attractive.
Namibian melon has a very unique flavor with some astringency, but also watermelon and persimmon notes. The flesh is very soft with some nutty aromas, very fresh and able to provide a unique taste experience.
▲Namibian melon is one of the very important foods for locals
In addition to being eaten raw, most of the time Namibian melons are used to cook, pickle or make "cakes".
When ripe, the Namibian melon fruit is collected by the locals, either buried in the soil or softened in the sun, then peeled and boiled until the seeds are loose, allowing the flesh to thicken and turn dark orange. After that, the seeds are separated, the remaining thick pulp is poured out and dried in the sun. It solidifies in a few days, forming a flat leather cake that becomes what locals call "goa-garibeb", which is then cut into strips or rolled up for storage. These fruit rolls can have a long storage time and can be chewed directly or added to porridge.
Oil-rich seeds can also be eaten raw, roasted, boiled, or stored for later use. They can be ground into flour to cook with other dishes, as a substitute for almonds, and are currently even exported to bakeries in Cape Town for confectionery pastries.
▲Namibian melons piled together after harvest
▲Namibian melon also has some value other than eating
Overall, Namibian melon is a unique fruit with a unique appearance shape and taste, while being rich in various nutrients that are beneficial to the body. Although it grows in a very demanding desert environment, it is still able to survive and thrive there, bringing us a new fruit experience.
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