Citron melon: The humble fruit that fed generations

Citron melon, also called indyandya, intyabontyi or ubhece, brings memories of shared meals and laughter under village trees. It was never just food. It was love, community, and the comfort of home.

In a Health For Mzansi article, Eastern Cape chef and food activist Nonhlanhla Moroenyane shares memories of growing up in Kwaskisazana in Sterkspruit. “Where I come from, most families had their food gardens. Ubhece was a regular dish, often paired with amathanga (pumpkins) or dried pumpkins, which were naturally sweet.”

She recalls it being cooked with maize meal and amagqwagqa (pumpkin leaves). “It was our breakfast treat if we added sugar. But most of the time, we had it plain with ground maize.”

Now based in Kensington, Gauteng, she still draws inspiration from those childhood flavours. “Imagine mabele cooked with ubhece and pumpkin greens, made soft with coconut milk and a bit of plant butter. That would take me straight back to those who fed and raised us.” She adds, “Try it with fermented mabele, then finish it off with coconut milk, fresh fruit and a few dates on the side.”

Health benefits

Registered dietitian Mpho Tshukudu says citron melon’s seeds are rich in zinc, iron, calcium, magnesium, essential fatty acids and protein. “The fruit flesh itself contains potassium, pectin, fibre, beta-carotene and vitamin C.”

“Citron melon is a fruit. I think the reason people say it is a vegetable is because it is not sweet,” says Tshukudu. “Also, because this melon is non-sweet, it has lower sugar levels compared to other melons and fruits.”

She adds that in Sepedi, freshly harvested succulent leaves are referred to as ‘motshatsha’. They are cooked with tomatoes and salt and smoked with sorghum or maize porridge.”

The article on Health For Mzansi also contains a recipe by Mpho Tshukudu.

READ THE FULL ARTICLE HERE.