Creamy Kiwano Horned Melon Dressing



  • 1 Enzed Exotics Kiwano
  • 1 small ripe peeled avocado
  • 1 small garlic clove
  • 1/4 cup low-fat buttermilk
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

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Cut the Kiwano in half lengthwise; scoop out pulp. Place pulp in a fine sieve over a bowl. Press pulp with the back of a spoon to extract juice; discard juice. Place pulp and remaining ingredients in a blender or food processor; process until smooth. Store in an airtight container in the refrigerator up to 3 days.

Thanks Oxmoor House for this recipe