kilo of popes

ProducePepino melons are available from late summer through early winter in the Northern Hemisphere, typically August through November. Availability varies by region; in South America, they are often available year-round in subtropical and highland areas.

Pepino melon is low in calories and rich in vitamin C, vitamin A, and dietary fiber, with high water content making it a refreshing, hydrating fruit. It also contains beneficial plant compounds and minimal sodium.

About

Kilo of popes (Solanum muricatum), commonly known as pepino melon or pepino dulce, is a herbaceous perennial vine native to the Andes mountains of South America, particularly Peru and Chile. Despite its common name, it is not a true melon but a solanaceous fruit botanically related to tomatoes and potatoes. The fruit is typically egg-shaped with a pale yellow or cream-colored skin marked with distinctive purple or violet striations or blotches. The flesh is pale green, juicy, and seedless or nearly seedless, with a delicate, sweet flavor reminiscent of cantaloupe and cucumber with subtle honeyed notes. The plant produces small, lavender-colored flowers that develop into the characteristic striped fruits. Texture and flavor intensity vary by cultivar and ripeness.

Culinary Uses

Pepino melon is consumed primarily as a fresh dessert fruit, often eaten chilled and sliced as a standalone fruit or incorporated into fruit salads. Its mild, refreshing flavor and tender flesh make it suitable for both raw preparations and light cooking applications. In its native South American regions, it is enjoyed fresh, sometimes with lime juice and salt, or blended into refreshing beverages and smoothies. The fruit pairs well with other tropical or stone fruits and can be used in compotes, sorbets, and fruit-based desserts. Due to its delicate flavor, it is best consumed fresh rather than cooked, as heat diminishes its distinctive characteristics.

Forms & Preparations

  • Fresh, whole fruit — The entire pepino melon, selected when skin yields slightly to gentle pressure and striations deepen in color, indicating ripeness
  • Sliced or cubed — Cut into wedges, slices, or cubes for fruit salads, platters, or individual servings
  • Puree or juice — Blended into smooth beverages, smoothies, sorbets, or light dessert sauces
  • Halved and seeded — Cut lengthwise, with seeds scooped out for eating with a spoon as a dessert preparation

Substitutes

  • Unknown — Similar sweetness and aroma; use 1:1 in fruit salads and fresh preparations, though cantaloupe is firmer and more dense
  • Unknown — Comparable pale green flesh and mild, sweet flavor; substitute 1:1 in raw applications, though honeydew lacks the distinctive floral notes
  • Unknown — For refreshing, light applications; use in equal quantities but adds less sweetness, so adjust with citrus or honey if needed
  • Unknown — Similar crisp, juicy texture and mild flavor; best in fruit or vegetable salads at 1:1 ratio, though less sweet and aromatic