Taiwanese Apple Luffa Gourd
Estimated Inventory, lb : 0
Description/Taste
Apple Luffa gourds vary in size, depending on growing conditions and age at harvest, and average 11 to 13 centimeters in length and 10 to 11 centimeters in diameter. The fruits have a round to oval shape with blunt, curved ends and are often smaller than other types of luffa gourds sold in commercial markets. The skin is thin, firm, and textured, covered in tiny bumps, lines, and scarring. The surface also showcases a bright green hue and sometimes bears dark green striping, similar to watermelons. Underneath the surface, the pale green-to-white flesh is dense, crisp, spongy, and aqueous with a succulent consistency. Apple Luffa gourds also have high water content and encase tiny ivory seeds. The variety can be consumed raw and has a notably crunchy, refreshing nature. When cooked, the flesh can stay crisp or become soft and partially broken down, determined by the cooking method. The fruits also release a faint vegetal aroma. Apple Luffa gourds should feel heavy for their size when purchased in markets. The flesh has a mild, sweet, green, and vegetal taste and reaches up to 11 degrees Brix, a measurement of sugar levels within the gourd.
Seasons/Availability
Apple Luffa gourds are available in Taiwan from April to September. The variety has two main planting seasons, once in the spring and again in the fall, and harvests occur approximately 45 to 60 days after sowing.
Current Facts
Apple Luffa gourds, botanically classified as Luffa aegyptiaca, are a modern Taiwanese variety belonging to the Cucurbitaceae family. The round to slightly oval fruits grow on herbaceous, climbing vines and are an improved variety cultivated for their size, texture, and flavor. Apple Luffa gourds are a type of sponge gourd and are categorized within the cylindrical sponge gourd grouping. Cylindrical sponge gourds are the most popular grouping sold in Taiwanese markets, and most cylindrical types will have an elongated nature. Apple Luffa gourds are a smaller and rounder variety within this group and are favored by consumers for their dense, crisp flesh. One of the distinct characteristics of Apple Luffa gourds is their ability to be peeled and eaten raw. This has led them to be versatile in the kitchen, and consumers incorporate the gourd’s crisp flesh into raw or cooked dishes. Growers also value Apple Luffa gourds as a commercial crop as they are fast-growing, produce more gourds per plant, and can be grown in open fields or greenhouses. The plants are often cultivated on structured trellises, allowing the gourds to hang in the air during development, which improves their shape and coloring. Apple Luffa gourds also do not turn black like other sponge gourds and are said to have a sweeter taste. In markets, Apple Luffa gourds are seasonally sold as a culinary ingredient, and the variety is known by several names, including Apple Sponge gourd, Taiwan Luffa, and Jade Luffa.
Nutritional Value
Apple Luffa gourds have not been studied for their nutritional properties. The gourds are a type of sponge gourd, which is known for its ability to provide calcium to protect bones and teeth, vitamin C to strengthen the immune system, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. Sponge gourds also provide vitamin A to maintain healthy organ functioning, potassium to balance fluid levels within the body, magnesium to control nerve functions, and other nutrients, including phosphorus, copper, folate, zinc, and B vitamins. In Taiwan, Apple Luffa gourds are viewed as a cooling ingredient as they have a high water content. The juicy gourds are believed to clear heat from the body and help lower inflammation. The high water content also contributes to a satiated feel, preventing overeating.
Applications
Apple Luffa gourds have a mild, subtly sweet, and vegetal taste suited for fresh or cooked preparations. Apple Luffa gourds are one of the only varieties that can be eaten raw. The gourds are typically peeled, sliced, and consumed as a refreshing snack. Sliced Apple Luffa gourds are popularly dipped in sesame-based sauces or served with a plum jam for enhanced flavoring. The crunchy gourds can also be chopped and tossed into salads and are eaten on hot summer days as a cooling dish. In addition to raw preparations, Apple Luffa gourds add texture and a mild flavoring to cooked dishes. The variety can be steamed, stir-fried, or sauteed with other vegetables and aromatics. Lightly cooking the fruits will help retain a crisper consistency. Apple Luffa gourds also complement dishes with eggs or seafood and are often cooked with shrimp or clams. In Taiwan, Apple Luffa gourds are favored for soups and adding to noodle and rice dishes. The gourds are also frequently cooked with ginger to create a balanced dish, as ginger is warming, and the gourd is cooling. Apple Luffa gourds pair well with aromatics such as green onions, garlic, and ginger, mushrooms, wolfberries, and meats, including pork, beef, or poultry. Whole, unopened Apple Luffa gourds will keep for a few days when wrapped in newspaper and stored in the refrigerator. It is recommended to consume Apple Luffa gourds relatively soon after purchase for the best quality and flavor.
Ethnic/Cultural Info
Apple Luffa gourds acquired their fruit-centric moniker from their unique, round to oval shape. The improved variety is much smaller than common Luffa gourds, also known as sponge gourds, and is named for its similar shape to an apple. Apple Luffa gourds also have a denser, crisper texture than common elongated varieties, making them feel like they have a consistency reminiscent of a crunchy apple. Among growers in Taiwan, Apple Luffa gourds are occasionally referred to as Jade Luffa gourd for the variety’s dark green coloring and striping. The gourd’s surface is said to resemble the mottled striping found on a jade watermelon, earning it the descriptor. The name Luffa is derived from the species' ability to be dried into a fibrous, sponge-like material. The dried webbing of fibers from the gourd’s interior creates a hardy cloth or sponge commonly used for household cleaning and bathing. Luffas have become a popular bath sponge worldwide, and plastic versions of the natural fibrous material have been made to emulate the exfoliating nature of the gourds.
Geography/History
Apple Luffa gourds were developed in Taiwan and are a variety derived from common, elongated sponge gourd varieties. Sponge gourds are native to tropical Asia, with their center of origin around modern-day India. The species has been growing wild since ancient times and was eventually spread to China. Some experts hypothesize that the species was brought to China sometime during the Tang and Song Dynasties, which lasted from 618 to 1279 CE. Other experts claim the date could be earlier, around the Zheng Dynasty, 1046 to 221 BCE. After their introduction into China, sponge gourds were later carried to Taiwan and planted as a home garden crop. In the early 21st century, Apple Luffa gourds were created by agricultural breeders Lin Mengkuan and Yunlin Qingnong in Yunlin County, Taiwan. The variety was developed from continuous breeding and trial planting, and it took 3 to 4 years to produce Apple Luffa gourds. Apple Luffa gourds were released shortly after their creation to Taiwanese markets and found success in their novel size, texture, coloring, and flavor. Today, Apple Luffa gourds thrive in warm, tropical climates and are grown commercially in greenhouses and on outdoor support structures. The variety is an in-demand, seasonal delicacy and also provides growers a second source of income by opening their farms to visitors for you-pick experiences. Apple Luffa gourds are sold in select specialty markets in Taiwan and have also been planted in smaller quantities in Central and Southern China. The Apple Luffa gourds featured in the photograph above were sourced through Binjiang Market in Taipei, Taiwan.
