Today was Food Bank pick-up day and someone left this thing. They did not know what it was but told us that it is used in making Asian dishes. Can anyone tell me what it is and how to prepare/eat it? Here is “the Thing”: It is large, like a marrow, its circumference is greater than my forearm. I do not know if it hangs like a luffa or lies upon the soil like a squash. Please give your ideas.
That's a winter melon. I think they put them in soups and stews and they also stuff and bake them. I ran across those when looking for a new veg to try but haven't grown those yet.
Mmm don’t know never seen something like that before …maybe some kind of squash? maybe Anniekay got it
Ta Annie— when You use the word, “melon”, does that imply that this thing has some degree of sweetness to its taste? “Winter Melon”, right then. I will do some reading about it so that we can tell the FoodBank folks for them to relate the info further to their clients. Thanks again. Pack— thanks for your ideas.
No @Sjoerd I don't believe it's that kind of melon. You know the Chinese have funny names for their veg. I think it's more like a courgette.
Annie—Right. One of the ladies took a pic and reported to us that it could be a type of pompoen…something in the pumpkin family. She was not entirely sure of her result. Cheers for taking the time to record your thoughts here.
Curiosity got the best of me .. I looked it up and it is a type of Asian squash called a long squash fruit called calabashes. Actually in the cucumber family. https://edis.ifas.ufl.edu/publication/HS1272 Okey-dokey … very interesting. Learned about something new .
That lady called it “was pompoen” …which is exactly what Annie said— “winter melon”. I think the thing case has been cracked. It seems that it is also called a “wax gourd”. A big thank you to Annie and Pac for the id. That was quick and spot on.
I've just googled it, it's a bottle gourd Here's some information about it: Appearance:It has a light green, smooth skin and white flesh. Uses:It can be harvested young and consumed as a vegetable, or harvested mature, dried, and used as a utensil, container, or musical instrument. Culinary Uses:It's a popular vegetable in many cuisines, particularly in South East Asian countries where it's used in curries and side dishes.In Chinese cuisine, it's often found in soups or stir-fries, while in India, it's used in dishes like doodhi koottu and even desserts like dhoodhi ka halwa.
Yes it is a bottle gourd and I plant at least once a year. The fruit can either stir fried or make it into a soup and it is yummie. To cook it the skin have to be peeled and cut it into slices about 5 mm thick or julienne like fries. Stir fried with garlic and some sliver cut of bacon or ham is good. For soup, use chicken stock and drop an egg or two when it is just about ready. It is one of our favourite veggie. Note only young fruits are nice to eat. Here is a photo of a container I made from an old fruit sometime ago.
KK—A big thanks to you too, mate. I suspected that you would be familiar with this veg. We will pass along your instructions along with the other comments folks on here have made. Hopefully if the Food Bank clients know how to use this veg, they will eat it. KK, my Bride was very impressed with the container that you made to hold small objects. Very clever. Chapeau.
