found this over on the heirloom forum ...

"I have grown them 2 seasons and love them. They flesh is the same as a regular cuke but the skin is definately sour. I love the flavor combo, just chill for a few hours and eat like candy while watching the tube. I find they make excellent pickles as well. Verrrry Tart. Warthog"

I waited and waited for someone to answer you, because I was intrigued... I was really surprised NOT to find a recipe.
But I would imagine you could use a recipe for Cornichons or regular sweet gherkins. That's what Linda Z says she does with West Indian (bur) gherkins in Joy of Pickling.

You might search the Heirloom Plants and Garden Forum ... there seems to have been a lot of discussion, but I didn't find a recipe. Kay

Here's a good article with descriptions for use in cooking and one salad recipe. You might also have luck searching under the alternative names.

Carol

Here is a link that might be useful: Mouse Melons