Photo from: Tobyotter
Photo from: Chris Jenkins
Although Villena instructs how to cut serpent melons, he provides no recipe for eating them. Currently in Spain, they are not available, it is not known if this is is due to the growing season or the lack of public demand. Should serpent melons be found, they can be pickled using the same recipes that are for cucumber. Also, today, when available, mothers keep the melons in the refrigerator for teenage nibblers instead of potato chips. As the skin is soft, it does not have to be peeled.