Kiwano, also known as African horned melon and jelly melon, is a member of the cucumber and melon family that is native to Zambia. It’s available in good fruit and vegetable shops when in season, and is also astonishingly easy to grow (it’s running wild across my property!). If you can’t get kiwanos, just serve the chia pudding in pretty dishes, topped with passionfruit pulp or sliced strawberries.
Ingredients
1/4 cup chia seeds
1 cup plant milk (soy, almond or oat)
1 tsp natural vanilla extract
2 tbsp date paste*
2 kiwanos
Fresh mint leaves, to garnish
Method
In a medium-sized bowl, whisk chia seeds, vanilla, date paste and plant milk together. Cover and place in the refrigerator and leave for at least 2 hours, or even overnight, to thicken up. Whisk again part-way through the thickening process to ensure chia seeds are evenly mixed through the plant milk.
Using a spoon, carefully scoop kiwano seeds and pulp out of the shells, and set aside. Divide chia seed mixture evenly between the kiwano shells. Spoon kiwano pulp over the chia pudding, and garnish with sprigs of fresh mint.
* To make date paste, stew 1/4 cup dates in 3/4 cup water for 15 minutes or until soft. Allow to cool, then blend until smooth. Store in an airtight jar in the fridge.
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