The name of this species is sometimes mis-spelt as Cucumis metuliferus[]. The spelling has been corrected to reflect the proper Latin termination (Vienna ICBN Art. 32.7) for the masculine form of this adjectival epithet (see also W. T. Stearn, Botanical Latin ed. 4:91. 1992)

Common Name: Horned Cucumber

General Information

Cucumis metuliferus is a vigorous, annual, climbing plant producing stems up to 3 metres long. The stems scramble over the ground, climbing into the surrounding vegetation where they attach themselves by means of tendrils[].
The plant is gathered from the wild for local us as a food and medicine. Improved cultivars have been developed and the plant is sometimes cultivated commercially for its fruit in tropical and sub-tropical climates. The plant has been developed especially in New Zealand, Kenya and Israel as a commercial fruit which has become fashionable in W European markets[].

Known Hazards

The sprouting seed produces a toxic substance in its embryo[].
Bitter-tasting fruits are often considered to be toxic by local people[].
A significant proportion of wild-growing horned cucumber plants encountered in southern Africa are bitter-fruited and have caused poisoning. Bitter mature fruits may remain completely intact on the plants, as neither baboons nor other wildlife eat them. The amount of bitterness varies in immature and mature fruits on the same plant, with younger fruits having a less bitter taste. Bitterness is due primarily to the presence of cucurbitacins, bitter and toxic compounds occurring in Cucurbitaceae. Cucurbitacins can cause severe illness and death, due to their potent action as purgatives and laxatives[].

Botanical References

,

Range

Tropical Africa.

Habitat

Semi-evergreen forest, woodland, wooded grassland and grassland, also on abandoned cultivated land, often riverine at elevations of 300 - 1,100 metres[].

Properties

Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Annual Climber
Height	1.50 m
Pollinators	Insects
Self-fertile	Yes
Cultivation Status	Cultivated, Wild

Cultivation Details

The horned melon is a warm-season plant growing in tropical to subtropical and warm temperate regions, and does not tolerate cold conditions. It occurs at elevations from near sea level to 1,800 metres. A semi-arid climate with a warm-season rainfall regime appears to enhance the fruit ripening stage, allowing fruits to develop their full flavour[].
Requires a rich, well-drained moisture retentive soil and a very warm, sunny sheltered position[]. Plants tolerate a wide range of soil types throughout their natural distribution area[].
Flowering starts about 8 weeks after sowing the seed, with male flowers appearing first, followed after several days by female flowers[].
Under field conditions, time from sowing to harvest is around 15 weeks[].
In New Zealand growers harvest up to 20 tonnes of fruit per hectare, in California about 8 tonnes whilst growers in Israel have harvested up to 46 tonnes[].
Sweet-fruited plants reseed themselves with little management and protection in Zimbabwe. The fruits continue to be sweet, barring the occasional pollination by bitter-fruited wild plants[].
Fruits of horned melon in southern Africa continue ripening after the cessation of the rainy season, long after the stems have died back[].
There are some named varieties.
This species does not hybridize with other members of the genus[].

Edible Uses

Fruit - raw or cooked[, , , ]. Used in salads in some parts of Africa[]. These are many, differing reports on the flavour of the fruit - this depends largely upon the state of ripeness at which the fruit is eaten and the cultivar that is eaten[]. Some forms are insipid, whilst others, especially from wild forms, can be rather bitter[, ]. The better, cultivated forms often look and taste like cucumbers if eaten when immature, whilst mature fruits may develop a sweet dessert-fruit flavour[]. A succulent, green pulp with a slightly sweet flavour[]. The ripe fruit is cut open and sprinkled with sugar, which enhances the flavour considerably[]. Said to have a banana-lime flavour and often sold in speciality stores in Europe and America, the fruit is not considered to be very desirable in its native area and it is only eaten in times of scarcity[]. The bright orange, ovoid fruit is covered with numerous prominent spines, it can be 15 - 22cm long[].

Seed - raw[, , ]. Rich in oil with a nutty flavour but very fiddly to use because the seed is small and covered with a fibrous coat[].

Leaves - cooked and eaten as a vegetable[, , ].

Medicinal

The seeds are vermifuge[]. They are ground into a fine flour, then made into an emulsion with water and eaten. It is then necessary to take a purge in order to expel the tapeworms or other parasites from the body[].

The root is used for the relief of pain following childbirth[].

The fruit is said to possess medico-magical properties and is used to treat eruptive fevers in ‘Sakpata voodoo’ rituals[]. The decorticated fruit macerated in distilled palm wine or lemon juice is used to treat smallpox and skin rashes[].

Cucumis metuliferus contains cucurbitacin B, a triterpene known to exhibit cytotoxic, antitumor and anti-inflammatory activities[].

Other Uses

Used as a rootstock for Cucumis sativus, conferring disease resistance[]. Since this species is less cold tolerant than Cucumis sativus, it is probably not suitable as a rootstock in cool temperate areas.

Propagation

Seed - can be sown in situ or in individual pots and then planted out when the plant has two true leaves[]. The seed germinates in 3 - 8 days at a temperature of 20 - 35°c[]. Germination is completely inhibited below 8°c[].

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Captcha: if i have 3 bananas, and i eat them all, how many bananas did i just eat?