Below is a list of all known varieties for Calabash. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Calabash (African Round) | A round, large-bodied variety common across sub-Saharan Africa. It has firm, white flesh and a mild flavor, essential for local stews and side dishes. |
| Calabash (Canned Sliced) | The peeled, sliced, and canned flesh of the Calabash. This ready-to-use form is convenient for quick inclusion in Asian and Indian vegetable curries and stews. |
| Calabash (Dumbbell/Hourglass) | A decorative variety with a pronounced constriction in the middle, giving it an hourglass or dumbbell shape. It is eaten when young, but its unique shape is often preserved for crafting when mature. |
| Calabash (Long/Curved) | A variety that grows into a very long, slender, and often curved fruit. It has a high yield of mild, firm flesh, making it ideal for soups and stir-fries. |
| Calabash (White Flowered) | A variety specifically grown for its edible white flowers, which are harvested young and used in salads or lightly cooked, possessing a very mild, delicate flavor. |
| Lauki (Indian Calabash) | A common Indian name for Calabash/Bottle Gourd. This name usually refers to the mild-flavored, cylindrical variety, which is used to make both savory curries (*lauki sabzi*) and sweet puddings (*lauki halwa*). |