Fig-Leaf Squash
Estimated Inventory, lb : 0
Description/Taste
Fig-leaf squashes vary in size, depending on the age at harvest, and are a small to large varietal, averaging 10 to 35 centimeters in diameter and 4 to 5 kilograms in weight. The variety appears in oblong, oval, and globular shapes with blunt, curved edges, and some squashes may exhibit a faint tapering toward the stem end. The surface is taut, firm, thin, and semi-smooth when young, becoming hard and dense at maturity. The skin also showcases variegated shades of white, pale green, green with white stripes or spots, dark green, or green and white mottling. Underneath the surface, the white flesh is spongy, crisp, slightly fibrous, and textured. Some consumers note it has a consistency reminiscent of spaghetti squash. When cooked, the flesh softens and develops a tender feel. The flesh also encases many seeds averaging 1.5 to 2.5 centimeters in length. The seeds are oval, smooth, and rounded and can be black, brown, or white. Fig-leaf squashes are typically cooked and have a mild, subtly sweet, neutral, and earthy flavor. It is also said the variety can have a faint cucumber-like taste, depending on the squash’s maturity.
Seasons/Availability
Fig-leaf squashes are harvested year-round in tropical climates and in the late summer through fall in temperate climates. If the squash matures and hardens, it can be stored for 1 to 2 years.
Current Facts
Fig-leaf squashes, botanically classified as Cucurbita ficifolia, are a multi-purpose variety belonging to the Cucurbitaceae family. The species is native to the Americas and has been domesticated for centuries as a culinary and medicinal plant. Fig-leaf squash develops on climbing, vining plants extending 5 to 25 meters in length, and the species is known for its easy-to-grow, prolific, and heat-tolerant nature. Each plant can produce around fifty squashes when grown in an ideal climate, and the entire squash is edible, including the flesh, leaves, young stems, flowers, and seeds. It is important to note that there are several color variations of Cucurbita ficifolia, and the pale white types are some of the rarer variations found in markets. The species is also known by regional names, including Fig Leaf gourd, Black Seed squash, Chilacayote, Cidra, Malabar gourd, Vitoria, Victoria, Chila, Calabaza de Vitoria, Bolo, Chiverre, and many others. The fig-leaf moniker is derived from the species’ Latin name and the leaf’s similarity in appearance to fig leaves. No matter the coloring, Fig-leaf squash variants are used interchangeably in sweet or savory culinary preparations. Worldwide, Fig-Leaf squash is cultivated through select farms and home gardens. The squashes can be utilized in culinary dishes when they are young and tender, or they are allowed to mature and harden. Fig-leaf squashes are favored for their neutral, mild flavor and are incorporated into cooked dishes as a textural component, readily absorbing other flavors to create a well-rounded dish.
Nutritional Value
Fig-leaf squashes are a source of antioxidants to reduce inflammation and guard the cells against the damage caused by free radicals. Squashes also provide fiber to regulate the digestive tract, potassium to balance fluid levels within the body, magnesium to control nerve functions, and vitamins A and C to strengthen the immune system and maintain healthy organs. Other nutrients include calcium and phosphorus to support bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, zinc, copper, and manganese. Squash seeds are a source of protein and are sometimes used in medicinal drinks to expel tapeworms. The flesh is also occasionally used in natural medicines in South America as a diuretic.
Applications
Fig-leaf squashes have a mild, neutral, and subtly sweet taste suited for cooked preparations. The variety can be cooked like summer squash when harvested young and tender and is said to have similar uses to cucumbers or zucchini. Fig-leaf squash can be boiled and eaten as a simple side dish or simmered into soups and stews. They can also be added to cooked salads, mixed into bean recipes, or tossed into stir-fries. In the Americas, Fig-leaf squash is popularly sliced lengthwise, hollowed, stuffed with meat and vegetables, and baked. In addition to using the squashes young, Fig-leaf squashes are utilized when they are mature as the flesh has a sweeter taste. Mature squashes are favored for desserts and confectionaries. The variety is often candied or cooked into chutney, jams, and jellies. In Spain and France, Fig-leaf squashes are made into a jam-like filling and added to pies and other baked goods. The flesh is also made into candies in Portugal or used as a tamale filling in Colombia. Other common recipes throughout the Americas include cooking the flesh with spices and panela and serving it with milk, adding it to porridges, or blending it into smoothies and other beverages. Beyond the flesh, the flowers, young shoots, leaves, and seeds are edible. These greens are tossed into salads. Squash flowers are also stuffed with meat and rice and fried. The seeds are roasted with salt and pepper or cooked into soups. In Mexico, the seeds are an ingredient in palanquetas, a peanut brittle-like treat. Fig-leaf squashes pair well with spices such as cinnamon, paprika, nutmeg, cloves, star anise, citrus, rose water, herbs including cilantro and chives, and fruits such as apples, mangoes, passion fruit, figs, pineapple, and coconut. Whole, unopened mature Fig-leaf squashes will last for several months to years when stored in a cool, dry, and dark location. Once sliced, the pieces can be wrapped and stored in the fridge for a few days.
Ethnic/Cultural Info
Fig-leaf squashes are known as Chiverre squashes in Costa Rica and are a traditional element in an empanada served during Easter Holy Week. The mature squashes are valued for their sweet but mild nature and are cooked with sugar to create a dark brown, sticky, honeyed filling. This filling is stuffed into half-moon-shaped empanadas made from a flour-based dough and is baked to create a flaky, sweet, and decadent treat. Empanadas de Chiverre are customarily served with coffee or agua dulce and are a favorite snack served during the Easter celebration. Costa Rica is also home to the Feria del Chiverre, translating to the Chiverre Fair. The fair was established in 2003 by the Laguna de Alfaro Ruiz Comprehensive Development Association in the town of Laguna in the Alajuela Province. The Feria del Chiverre highlights the production of the Chiverre squash in the region and promotes local businesses and growers through an activity-centric fair. This fair is held around Easter, coinciding with the squash’s rise in use for making the seasonal empanadas, contributing to the event’s popularity. During the fair, local vendors sell Chiverre-filled baked goods, desserts, and savory dishes. Organizations and growers also hold exhibitions and presentations, and live music and dances are performed for entertainment.
Geography/History
Fig-leaf squashes are native to the Americas and are descendants of an unknown wild ancestor. The exact origins of the species are unknown, but scientists point to either Mexico or areas of the Andes near Peru as possible sites. Fig-leaf squashes thrive in mountain regions between 500 and 3,000 meters in elevation, and seed remains were discovered in Peru dating back to 5000 and 6000 BCE. It is thought the species was domesticated over time and spread from mountainous regions to coastal areas as a traded crop. New variations of the species arose with continued cultivation, and these color variants were planted throughout the Americas as a food and medicinal crop. Fig-leaf squashes were introduced to Asia and Europe through Spanish and Portuguese explorers, and by the 16th and 17th centuries, they were present in Asia in China and India. Today, Fig-leaf squashes are cultivated through small-scale growers and in home gardens in North, Central, and South America. The species is also cultivated in Europe, Asia, and Africa. The Fig-leaf squash featured in the photograph above was sourced through a local market in Colombia.
