Cucamelon - Mexican Sour Gherkin

Melothria scabra

Approximately 35 seeds per pack.

Germination ~ 55% Feb 2025 BOTANICAL SAMPLE Packed for 2025

The Cucamelon, also known as the Mexican Sour Gherkin (Melothria scabra), is a charming heirloom vine native to Mexico and Central America, where it has been cultivated since pre-Columbian times. It is is a member of the Cucurbitaceae family, but it's not actually a cucumber or a melon, despite its appearance and taste. Known in Spanish as sandíita or sandía ratón ("little watermelon" or "mouse melon"), this tiny fruit has long been part of Indigenous Mesoamerican foodways. Though it has only recently gained popularity in North American gardens, its cultivation and culinary use stretch back centuries, particularly among the Zapotec and Mixe peoples of Oaxaca.

In appearance, the cucamelon resembles a miniature watermelon—oval in shape, about the size of a grape, and striped with mottled green and white patterns. The plant is a vigorous climber with delicate tendrils, small yellow flowers, and slender vines that can reach 10 feet or more when trellised. Its fruits have a crisp texture and a tangy, citrusy flavor reminiscent of cucumber with a light twist of lime, which makes them refreshing and versatile.

Culinarily, cucamelons can be eaten raw as a snack or added to salads for a pop of flavor. They also shine when pickled, lending a tangy crunch to charcuterie boards or sandwiches. In Mexican cuisine, they may be tossed with chili, salt, and lime, or served alongside tacos and ceviche. Their firmness makes them an excellent choice for quick pickling or even fermenting.

Growing cucamelons is relatively easy, especially in warm climates. They thrive in full sun and well-drained soil, and benefit from vertical support like a trellis or fence. Start seeds indoors a few weeks before the last frost or sow them directly once the soil has warmed. Though slow to establish at first, the vines are prolific once settled and highly resistant to pests and disease—especially compared to standard cucumbers.

Harvesting begins roughly 60–75 days after planting, when the fruits are about the size of a marble or small grape. It's best to pick them frequently to encourage continued production. Overripe fruits can become seedy, so regular harvesting not only improves quality but helps prolong the harvest window deep into the summer and early fall. With their whimsical appearance and refreshing bite, cucamelons are a delightful addition to any heirloom garden.