Oatmeal Farm Network | Gourds Varieties

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Gourds Ingredient Types

Acorn Squash
A small, dark green winter squash with a characteristic acorn shape, known for its sweet, slightly fibrous yellow-orange flesh.

Ash Gourd (Winter Melon)
A large, mild-flavored gourd with a thick ash-like coating when mature; used in curries, soups, and traditional Asian sweets.

Bitter Melon (Gourd)
A highly warty fruit/gourd known for its intensely bitter flavor, prized in Asian, Caribbean, and Indian dishes.

Bottle Gourd
A large, versatile gourd with a mild flavor, eaten when young and tender across many global cuisines.

Butternut Squash
A pear-shaped winter squash with tan skin and sweet, orange, nutty flesh; excellent for roasting and soups.

Calabash
The common name for the Bottle Gourd species (*Lagenaria siceraria*). It is cooked as a mild-flavored vegetable when young and tender.

Chayote Squash
A light-green, pear-shaped squash with mild, cucumber-like flavor and crisp texture; widely used in Latin American and Asian cooking.

Gac Fruit
A tropical fruit/gourd valued for its red, oily pulp used primarily as a natural red food colorant and nutritional ingredient in Southeast Asia.

Kabocha Squash
A squat, green winter squash with sweet, flaky, and dense yellow flesh; popular in Japanese cooking.

Karela (Bitter Gourd)
A term used interchangeably with Bitter Melon, referring to the highly warty fruit/gourd known for its medicinal uses and intensely bitter culinary flavor.

Luffa Gourd (Loofah)
A tropical gourd eaten when young and tender; has a mild, sweet flavor and soft texture, popular in Asian curries and stir-fries.

Opo Squash (Lagenaria)
A long, light-green gourd with white flesh, similar to zucchini but firmer; widely used in Asian and Indian cooking.

Pattypan Squash
A small, round, saucer-shaped summer squash with scalloped edges and a mild, buttery flavor.

Pumpkin
A large, round, ribbed squash, typically orange, used for baking, pies, and savory dishes.

Snake Gourd
A very long, slender, winding gourd that is eaten when young and green; has a mild flavor and is popular in South Asian and Chinese cooking.

Spaghetti Squash
An oval winter squash whose cooked flesh separates into spaghetti-like strands, offering a mild, neutral flavor.

Summer Squash
Squashes (e.g., Zucchini, Pattypan) harvested when immature, characterized by tender, edible rinds and high moisture content; have a short storage life.

Tinda (Indian Round Gourd)
A small, round green gourd highly popular in South Asian cooking for its mild flavor and soft texture; cooked similar to summer squash.

Winter Squash
Squashes (e.g., Butternut, Acorn) harvested when mature, characterized by hard rinds, low moisture, and long storage life; typically baked, roasted, or stewed.

Zucchini
A long, green, cylindrical summer squash with tender skin and mild flavor; one of the most common squashes.