Abstract

The pepino (Solanum muricatum) is an herbaceous Andean domesticate grown shrub for its juicy and aromatic fruits. Although it was a very important crop in the Andean region in pre-Columbian times, its 20th century prominence has not equaled that of its close relatives the tomato (Solanum lycopersicum L.) and potato (Solanum tuberosum L.). However, in the last three decades, there has been growing interest in the pepino from exotic fruit markets, and its cultivation has spread from its ancestral home in the Andes of South America to other countries such as New Zealand, Spain, and the Netherlands. The taste of a pepino melon tends to be very sweet and juicy, with a faintly floral aroma; many people compare them to cantaloupes and honeydews, two well-known melon varieties. The pepino is entirely edible, including skin and seeds and hence tastes like a cross between a pear and a banana. It’s also prized for its medicinal applications. Aqueous extract of its fruits could attenuate the progression of diabetes due to its anti-inflammatory, anti-glycative and antioxidant effects. However, its antioxidant activity is effective at moderate temperature. A medium serving (~100g) of its fruit provides 80 calories of energy and 5g of dietary fibres similar to oatmeal, which helps to lower cholesterol, and it’s easy to digest. Plus the fiber also helps with constipation and it tends to sooth away gastric ulcers too! The fruit is rich in minerals and vitamin C but low in starch and sugars. The minerals contained in pepino fruits are Fe, Zn, Cu, Mn, Ca & P. It has been observed that level of glucose and fructose decreases during ripening, whereas, sucrose concentration increases as the ripening progresses. A discernible reduction has also been noticed in contents of protein and fat as the fruit turns from raw to mature. Pepino is known as a source of beta-carotene, 27 mg per 100 grams of fruit flesh. An excellent feature of this fruit is the absence of oxalate content in it. In this present review, therapeutic significance and gastronomic nuance of pepino fruit is delineated precisely.

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