Kiwano Melon (Horned Melon) with Chile de Arbol Riata
By Chef Norman Van Aken


1 Kiwano/Horned Melon cut in half flesh scooped out and roughly chopped (about 1/2 cup)
1/4 cup Red Onion finely chopped
1/2 cup Plain Yogurt
1/4 cup Sour Cream
1/2 teaspoon Black Mustard Seeds
1/4 teaspoon Coriander Seeds
1/2 teaspoon Cumin Seed
1/4 teaspoon Black Peppercorns
1/8 teaspoon Garam Masala
1/8 teaspoon dried flakes Pepper De Arbol
Salt to taste
1/2 tablespoon Cilantro Leaves roughly chopped


Squeeze the kiwano melon over a bowl and collect the juice and seeds. Discard the fibrous pulp.

Add the onion, yogurt, and sour cream to the kiwano juice and seeds and mix together.

Combine the mustard, cumin and coriander seeds with the peppercorns in a dry skillet.

Toast until fragrant (about 2-4 minutes. shacking occasionally) and transfer to a spice grinder.

Coarsely grind and add to the yogurt mixture.

Add the Garam Masala, pepper powder, salt, and cilantro, and thoroughly combine.

Keep covered in the refrigerator.

Use as a condiment with curry or other spicy recipes.

For a really impressive presentation, serve the raita in a kiwano half shell.