The main ways to eat fire cucumber fruit are adding honey together and refreshing fire cucumber fruit.

1, add honey:

Wash the fruit with water; cut it in half; you can see the seeds similar to cucumber petals; use a spoon to take out the seeds and put them in a small bowl or a cup; add honey and mix well! When serving, you can use a straw to take food.

2, refreshing fire ginseng fruit:

With pure water foaming ginseng, the process of the refrigerator in the foam for three days, halfway through the exchange of one or two water! After three days take out and put in the water to cook on a small fire, be patient, see the sea cucumber completely stretched out.

Then take it out and let it cool down, take the scissors to clean up the inside of the sea cucumber and cut the lines. Finally, it is still placed in pure water to continue foaming for two days. Fish out and heat when eating, the remaining sea cucumber drained water can be frozen, later directly heated and eaten.

Introduction of fire cucumber fruit:

The fruit is unique, like a sea cucumber, with a hard, bumpy skin and sharp spines. The skin of the fruit is bright green during the growing period, and the skin is golden yellow when it is fully ripe, with delicate and juicy flesh and sweet taste. Seeds flat, long oval, seed coat light yellow, thousand grains weight 10 grams, single melon yield 127-241 seeds.

Native to the Kalahari Desert in Africa. New Zealand, the United States, Australia, Germany and China and other places have introduced cultivation. Horned melon is a typical short-day crop, strong disease resistance, heat, cold, suitable for growth in hot, dry climatic conditions.