EDIBLEharvest

By Kathy Jentz

The Mexican Sour Gherkin (Melothria scabra) is also known as Mouse Melon, Fairy Watermelon, and Cucamelon. Per their common name, they are native to Mexico and Central America. The Spanish common name is sandia di raton, which translates to mouse melon, or sandíita (little watermelon). They don’t mind the heat one bit. They are also relatively drought-tolerant. They are neither melons nor cucumbers. They are actually in the Cucurbitaceae family of gourds. The good news is they do not suffer from the bacterial wilt and powdery mildew issues that other vining plants do.

• Mexican Sour Gherkins are warmweather vegetables and easily directsown from seed that is best planted after soil temperatures warm up in late spring. •Once established, they form a large tuber underground and will return year after year. In USDA Zone 7 and higher, just add an extra-thick layer of leaf or straw mulch to overwinter them. In cold climates (USDA Zone 6 and below), you will want to dig the tuber up, once a killing frost in fall has knocked back the vine, and store the tuber in a cool, frost-free spot to replant it next spring. • Mexican Sour Gherkins need at least 6 hours of daily sun, moderate fertility, and well-drained soil. • The first fruits mature about 60–70 days after sowing. • They grow on vines that can reach 4 feet high and wide. • Provide a trellis and netting for them to climb on, because Mexican Sour Gherkins can spread out and ramble over the ground and over other plants. Training them vertically makes finding and picking them much easier. • You can tell they are past peak when the fruit feel hard and taste bitter. Pick and discard these past-mature ones to encourage the vines to keep producing more fruits. • They are suitable for container growing and are attractive plants. Consider making them the “thriller” in a mixed container. • These adorable little fruits are a perfect plant to grow in a children’s garden. Mexican Sour Gherkin Harvesting & Eating Tips

They are vigorous growers and prolific, once they get going. Be prepared to visit the vines daily in mid- to late-summer and pick all that you see have reached their mature size of about 1 inch in length. The best thing about these tiny cucumbers is that they already tasted pickled. They have the crunch and succulent texture of fresh cucumber followed by a hint of tanginess. No need for processing! Just pluck them off the plant and snack on them raw. They also make a nice addition to salads and stir-fries. William Woys Weaver suggests, “They also can be chopped and added to salsas for extra texture and flavor.” o

The Mexican Sour Gherkin photos on the cover and this page are courtesy of Burpee Home Garden (burpee.com).