The gourds found in the Americas appear to have come from the Asian subspecies very early in history, although a new study now indicates Africa. A study of bottle gourd DNA published in 2005 suggests that there are two distinct subspecies of bottle gourds, domesticated independently in Africa and Asia, the latter approximately 4,000 years earlier. siceraria or bottle gourd, are native to the Americas, being found in Peruvian archaeological sites dating from 13,000 to 11,000 BCE and Thailand sites from 11,000 to 6,000 BCE. The bitter melon/balsam apple/balsam pear is also sometimes referred to as a gourd. : 21 Other plants with gourd in their name include the luffa gourd (likely domesticated in Asia), which includes several species from the genus Luffa, as well as the wax gourd, snake gourd, teasel gourd, hedgehog gourd, buffalo gourd/coyote gourd. The main plants referred to as gourds include several species from the genus Cucurbita (mostly native to North America, including the Malabar gourd and turban squash), Crescentia cujete (the tree gourd or calabash tree, native to the American tropics) and Lagenaria siceraria (bottle gourd, thought to be originally from Africa but present worldwide). There are many different gourds worldwide. More specifically, gourd refers to the fruits of plants in the two Cucurbitaceae genera Lagenaria and Cucurbita, or also to their hollow, dried-out shell. Gourd is occasionally used to describe crop plants in the family Cucurbitaceae, like pumpkins, cucumbers, squash, luffa, and melons. Leave the ornamental varieties for décor, bird houses, or as sponges.Cucurbita pepo gourds grown in a suburban garden in Australia However, for overall taste and ease of preparation, standard squash varieties are better used in cooking. The Turk’s Turban is actually quite delicious with a delicate, sweet flavor and soft flesh when cooked. There is also an Italian gourd called cucuzza. Among these are sponge (or Luffa) and bottle (or Calabash). Again, they are picked young and under ripe to ensure less harsh flavor. The most commonly eaten gourds are Asian. For seasoning, think bold flavors like those used in Asian or Indian cuisine which will help disguise any harsh notes. You can also cut up the flesh and boil it for 15 to 20 minutes or until tender. You can prepare it just like you would pumpkin, by paring away the rind and removing the seeds.īake or steam it and season the heck out of it to cover up any bitter flavor. If you wish to attempt the dish, select young fruit that hasn’t fully ripened and is not dry. The flesh won’t kill you and probably has some nutrient benefits just like squash. Gourd Edibility – Are There Ways to Eat Gourds? For these reasons, eating decorative gourds is probably inadvisable. Decorative gourds are dried, and the pith is shriveled and hard. Additionally, most gourds are small, and there is relatively little flesh to make the effort of cracking one open sensible. This is probably due to the unpalatability, which is said to be bitter and tart. Many native tribes used the seeds, but there is no record of wild gourd flesh being eaten. After all, they are usually sold in the produce section. If you are really desperate, you might consider eating decorative gourds. Are gourds edible though? That is a subject for debate, considering the interior flesh is minimal and hardly worth the effort. Whether warty, smooth, or bearing strange protuberances, gourds exceed the imagination and give wings to creativity. You can probably find a gourd shaped like anything you can imagine. First, we have to determine what is a gourd before going into ways to eat gourds. Gourd edibility is negotiable, but history indicates that some were eaten, at least in part. Can you eat gourds though? Let’s learn more. These varietal types of cucurbits are related to squash and pumpkins but are generally used as décor. Lots of gourds in every shape, size, and color.
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