Pepino

Pepino, also called pepino dulce, is a fruit related to tomatoes and aubergines, despite often being grouped with vegetables. Ripe pepino tastes sweet and juicy, with hints of melon and pear rather than cucumber.

Look for creamy yellow skin with purple stripes and a sweet fragrance. A ripe one gives slightly when pressed; a hard, greenish one needs more time to ripen.

No: wash it, cut it in half and scoop out the seeds if you prefer, then eat the flesh and thin skin together. The skin is edible, though you can peel it if you find it tough.

Leave an unripe pepino at room temperature until it turns yellowish, smells fragrant and softens slightly. Once ripe, keep it in the fridge and eat it within a few days for the best texture.

Its gentle sweetness works in fruit salads and green salads, especially with citrus, mint or crisp leaves. For a savoury contrast, serve slices with cured ham or alongside grilled fish.

You can, but it is usually enjoyed raw because heating softens its juicy flesh. Add it near the end to a warm dish, or briefly grill thick slices until lightly marked.

No. Cucumber is crisp and mild, while ripe pepino is softer, sweeter and more aromatic; pepino is botanically closer to tomatoes and aubergines.