Slipper Gourd
Estimated Inventory, lb : 0
Description/Taste
Slipper gourds are small in size, averaging 5 to 7 centimeters in diameter and 5 to 15 centimeters in length, and have a slightly flattened, oval appearance with a distinct curved, pointed tip on the non-stem end. Each Slipper gourd is harvested at different points in maturity, depending on use, and can appear as small as an olive or as large as a Persian cucumber. The pods have thin, semi-smooth, lightly ridged, and taut skin, showcasing variegated hues of yellow-green, dark green, and pale green, becoming more yellow-green when ripe. The surface may also be covered in flexible spines and longitudinal striations, varying in intensity based on growing conditions and maturity. Underneath the skin, the pale green to white flesh is crisp, succulent, and tender, encasing a central cavity filled with a white spongy membrane and seeds. Over time, the flesh will begin to hollow, developing a cotton-like texture, and the seeds will transition from ivory and soft to hard and black, around 1.5 centimeters in diameter. The seeds are edible when young, but when they turn hard, black, rippled, and square, they become inedible and must be cooked. Some mature Slipper gourds may make a rattling sound when shaken due to the cavity being hollow. Slipper gourds are edible raw or cooked and have a mild, green flavor reminiscent of green beans mixed with cucumbers. When cooked, the pods soften and develop a neutral, green pepper-like taste.
Seasons/Availability
Slipper gourds are available year-round in tropical climates. In temperate regions, the species is harvested in the fall through early winter.
Current Facts
Slipper gourds, botanically classified as Cyclanthera pedata, are a rare species belonging to the Cucurbitaceae family. The unusually shaped pods are categorized as a fruit and are native to South America, where they have been grown since ancient times as a culinary and medicinal ingredient. In South America, Slipper gourds acquired several monikers, including Caigua, Caihua, Kaywa, and Achocha, and as they spread worldwide, they also became known as Stuffing gourd, Stuffing cucumber, Lady’s Slipper, and Sparrow gourd. Slipper gourds were notably planted in regions of Northeastern India, Bhutan, and Nepal, where they are known as Chuchay Karela, Meetha Karela, Karon, Barela, Kichipoktho, Ajangkairu, Carabanthu, and Olochoto. In Asia, Slipper gourds grow on herbaceous vines extending over twelve meters in length, and the soft, leafy vines use tendrils to climb over walls, fences, and trellises in home gardens. The seasonal creeper is fast-growing, producing pods around three months after sowing, and each vine typically produces between 8 to 20 pods each season. Slipper gourds are primarily a home garden species cultivated on a small scale in local markets in its growing regions. The fruits are not commercially grown on a large scale and are harvested from garden plants and sold as a seasonal specialty item. Slipper gourds are favored for their mild taste and versatility, and they can be used raw or cooked in culinary and medicinal preparations.
Nutritional Value
Slipper gourds have not been extensively studied for their nutritional properties. Like other species within the Cucurbitaceae family, Slipper gourds are a source of vitamin C to boost the immune system, fiber to regulate the digestive tract, and potassium to balance fluid levels within the body. The species also provide some magnesium to control nerve functions, calcium to build strong bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including zinc, phosphorus, manganese, copper, riboflavin, and niacin.
Applications
Slipper gourds have a mild, green, and vegetal taste suited for raw and cooked preparations. The pods can be consumed out-of-hand, much like a cucumber, and if they are still young and have soft seeds, they can be eaten in their entirety. If the pods are mature, the hard brown-black seeds should be removed before consumption. Slipper gourds can be chopped and tossed into salads, sliced and served with dips, or blended and juiced into a mild beverage. They can also be used as a substitute for green peppers in recipes, and small pods are pickled for extended use. In addition to fresh preparations, Slipper gourds are popularly stir-fried with pork, boiled and mixed with potatoes, red onions, spices, and tomatoes as a flavorful side dish, or stuffed with rice or meat and baked. In India, Slipper gourds are typically stir-fried or boiled with aromatics and vegetables. The pods are also cooked with chile peppers and cheese in Bhutan in a dish called datsi. Beyond the pods, young shoots and leaves are eaten raw or lightly cooked. The hard seeds can also be roasted, ground into a powder, and sprinkled over rice. Slipper gourds pair well with spices such as turmeric, coriander seeds, cumin, Sichuan peppers, and fenugreek, meats such as pork, poultry, and fish, eggs, red onion, potatoes, peppers, tomatoes, peanuts, raisins, and black olives. Fresh pods will keep for 1 to 2 weeks when stored whole and unwashed in a ventilated plastic bag in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Slipper gourds are revered as a medicinal ingredient in natural practices throughout South America. The Incas were reported to have used the seeds in tea as a remedy for blood pressure, diabetes, or gastrointestinal problems. This tea was also thought to help remove intestinal parasites when consumed on an empty stomach. Several of these remedies were introduced into India, and the pods are also used medicinally as a natural method to boost circulation and flush the body of toxins. Slipper gourds are boiled in milk, and the mixture is gargled to soothe irritation from tonsilitis. A combination of crushed leaves and pods in olive oil are applied topically to reduce inflammation. In some areas of Bhutan, the roots are also said to help clean and remove dirt from teeth.
Geography/History
Slipper gourds are native to South America, specifically the coastal Andes region of Peru, and have been cultivated since ancient times. The fruit was first documented through illustrations on pottery that were recovered from the Moche civilization, dating to 800 CE, and little is known about the species prior to its presence as a cultivated plant. It was also believed that the Incas cultivated the fruits for food and medicine, and many of the culinary preparations used for Slipper gourds today stem from Incan recipes. Over time, Slipper gourds spread throughout South America into the highlands of Colombia, Ecuador, and Peru, and they eventually traveled into Central America and the Caribbean. The species was also introduced to Asia and became a naturalized species in Northeastern India, Bhutan, and Nepal. Today, Slipper gourds are primarily a home garden species grown along walls and fences in backyards, patios, and village centers. The species is not commercially grown on a broad scale, but some regions produce the pods for seasonal local sale in markets. Today, Slipper gourds can be found in South America, Central America, the Caribbean, Africa, India, Nepal, and Bhutan and are cultivated on a small scale through specialty farms and in home gardens. The Slipper gourds featured in the photograph above were sourced through Mao Market in Kohima, the capital city of Nagaland, India.
