Pepino

This fragrant fruit has its origins in Peru, though it's now grown in New Zealand, California and other subtropical and temperate climates. The exotic-looking pepino has a smooth, glossy, golden skin streaked with violet. It can range in size anywhere from that of a plum to that of a large papaya. The skin, seeds and flesh are all edible. The perfumy yellow-gold flesh is juicy and lightly sweet, with a mild cantaloupe flavor. Choose those that are fragrant and give slightly to palm pressure. They can be ripened at room temperature, if necessary. Judge the ripeness by the deep-golden background color. Pepinos should be peeled before using for out-of-hand eating, in fruit salads or as an accompaniment or garnish to meats or vegetables. They're also called mellowfruit, pepino melon and treemelon. .