Kiwano or African horned melon belongs to the Cucurbitaceae family and is commercially cultivated in New Zealand. Despite its documented nutritional and therapeutic benefits, particularly in Africa, Kiwano remains underutilized, with limited data on its pulp, seeds, peel, and leaves within the NZ context. To address this gap and unlock its nutritional and economic potential, this study employed advanced metabolomic and proteomic tools, overcoming the limitations of earlier studies that relied on spectrophotometry and low-resolution HPLC. Using HS-SPME-GC-MS, LC-MS/MS (TripleQuad), and Orbitrap Exploris 240 mass spectrometer, we identified and characterized volatile organic compounds (VOCs), phenolic compounds, pigments, and proteins across different Kiwano tissues. A total of 87 VOCs were detected, with terpenes, alcohol, aldehydes, alkanes, and sulphur compounds being the most dominant. Phenolic profiling revealed elevated levels of caffeic acid, ferulic acid, and p-coumaric acid in the leaves. Pigment analysis identified neochrome, echinenone, and chlorophyll b in the peel and leaves. In addition, different protein profile was observed in various fruit parts and leaves. This investigation expands our understanding of the nutritional and chemical properties of Kiwano fruit parts and leaves, highlighting its potential for functional food development and the need for further regional comparisons.