Servings: 4

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Kiwano® (Horned Melon) and Shrimp Salad


2 Frieda’s Kiwanos®
1/2 pound cooked bay shrimp, or 1 (6-ounce) package frozen cooked tiny shrimp, thawed
2 tablespoons chopped green onion
1 (5-ounce) can mandarin oranges, drained
1/2 cup diced bell pepper or celery
Lettuce leaves

Lemon-Dill Mayonnaise:
2 tablespoons light mayonnaise
1 teaspoon lemon or lime juice
1 teaspoon fresh dill, chopped
1 teaspoon granulated sugar


Halve Kiwanos lengthwise. With a grapefruit knife or small sharp knife, cut pulp from skin, and dice pulp. Reserve shells for serving containers.

In a medium bowl, gently toss together the melon chunks, shrimp, onion, oranges, and bell pepper. Line the melon shells with lettuce leaves. For dressing, combine remaining ingredients until blended; toss with salad ingredients until mixed. Spoon salad back into shells.