Taiwanese Sponge Gourd
Estimated Inventory, lb : 0
Description/Taste
Taiwanese Sponge gourds vary in size, depending on growing conditions and age at harvest, and average 20 to 100 centimeters in length and 3 to 10 centimeters in diameter. The fruits have a straight, cylindrical shape with blunt, curved ends and are often sold in markets when they have reached 400 to 500 grams in weight. The skin is semi-thick, firm, and heavily textured, covered in tiny bumps, lines, and scarring. Most Sponge gourds display bright to dark green hues. Underneath the surface, the pale green-to-white flesh is crisp, spongy, and aqueous with a succulent consistency. Taiwanese Sponge gourds have high water content and encase a central chamber filled with tiny ivory to tan seeds. 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. Taiwanese Sponge gourds should feel firm, appear green, and not be damaged when purchased in markets. The flesh is typically cooked and has a mild, sweet, green, and vegetal taste. Some Sponge gourds may also have a slightly bitter aftertaste.
Seasons/Availability
Taiwanese Sponge gourds are available from May through September.
Current Facts
Taiwanese Sponge gourds, botanically classified as Luffa aegyptiaca, are varieties specifically grown on the island of Taiwan, belonging to the Cucurbitaceae family. The cylindrical fruits grow on herbaceous, climbing vines and are harvested before they have become full-grown to ensure the flesh remains soft, succulent, and tender for culinary use. Sponge gourds develop thick fibrous flesh and a hard peel once they mature, and at this stage, they are processed and dried into various cleaning products. Historically, Sponge gourds are a popular crop throughout Taiwan as the species is easy to grow, providing high yields for commercial sale. It is important to note that there are three main types of Sponge gourds found in Taiwan: Cylindrical, Angular, and Apple Sponge gourds. Cylindrical Sponge gourds are the type showcased in the photograph above and are the most popular version seen in Taiwanese fresh markets. Angular Sponge gourds are grown in a specific region in southern Taiwan and are rarer as they are used less frequently in culinary preparations. Apple Sponge gourds have a pyriform to rounder appearance and are sometimes combined into the Cylindrical Sponge gourd category. Within each type, there are many varieties of Cylindrical, Angular, and Apple Sponge gourds, and they are also referred to as Luffa gourds. Taiwanese Sponge gourds are primarily grown on trellises to allow the fruits to hang from the vines, creating an easier harvest and contributing to the fruit’s improved shape and coloring from enhanced exposure to sunlight. Once harvested, fresh Sponge gourds are prevalent in markets throughout the summer and are stacked in large piles, sold as a cooling ingredient in cooked savory dishes. They are also utilized for their nutritious elements and are infused into various beauty products.
Nutritional Value
Taiwanese Sponge gourds are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, calcium to protect bones and teeth, 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 natural medicines of Taiwan, Sponge gourds are viewed as a cooling ingredient that can clear heat from the body, reduce phlegm, detox the digestive tract, and lower inflammation.
Applications
Taiwanese Sponge gourds have a mild, subtly sweet, and vegetal taste suited for cooked preparations. Sponge gourds are traditionally peeled before use and are often steamed, stir-fried, or sauteed with other vegetables and aromatics. Lightly cooking the fruits will help to retain a crisper consistency. In Taiwan, Sponge gourds are famously cooked with clams as a main dish. They are also frequently cooked with ginger to create a balanced dish, as ginger is warming and Sponge gourd is cooling. Taiwanese Sponge gourds are simmered into soups, cooked into noodle and rice dishes, or chopped and added to a mixture to make shrimp balls. Their neutral taste is often complemented with eggs or seafood and is added to various porridges. The flesh may develop a softer consistency if cooked in longer heating preparations, sometimes partially breaking down. In addition to utilizing the flesh in culinary dishes, Taiwanese Sponge gourds can be blended into drinks, or the skin of the fruit can be hollowed and served as a natural bowl. Taiwanese Sponge gourds pair well with mushrooms, baby corn, carrots, lily bulbs, goji berries, aromatics such as green onions, garlic, and ginger, seafood, including shrimp, clams, fish, and scallops, and sesame oil. Whole, unopened Sponge gourds will keep for a few days when wrapped in newspaper and stored in the refrigerator. It is recommended to consume Sponge gourds relatively soon after purchase for the best quality and flavor.
Ethnic/Cultural Info
Sponge gourds are revered for producing natural beauty products that have been used in Taiwan since the species’ introduction. The most well-known product roughly translates to Sponge gourd water. This topical skincare product is created from water extracted from the Sponge gourd vine. The process of extracting the water has remained mostly unchanged since ancient times. Cuts are made on the vine and placed in small bottles to allow the vines to drip water into the bottle. Liquid from the vine is only collected at night or in the early morning, and it is a time-intensive and laborious process. Once the water is collected, it is left to rest and is later filtered to remove impurities. This part of the process can take a few weeks to months, depending on the maker, and Sponge gourd water is sold as a beauty product to moisturize and calm the skin. This liquid is also incorporated into various cleansers, gels, soaps, and facial masks. Beyond skincare products, mature and fibrous fruits that are past culinary use are dried and used to make household sponges, often referred to as luffas or loofahs. Luffas are used to scrub pans, exfoliate the body, and clean various surfaces in the household.
Geography/History
Sponge gourds are believed to be 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. Sponge gourds thrive in warm, tropical climates and took well to Taiwan, growing plentifully and easily. This ease of cultivation contributed to the species' mass production across the island, especially in southern Taiwan. Today, Taiwanese Sponge gourds are grown commercially and in home gardens. Concentrated commercial plantings are found in Chiayi, Tainan, Pingtung, Kaohsiung, Changhua, Yunlin, and Nantou counties. The Taiwanese Sponge gourds featured in the photograph above were sourced through Binjiang Market in Taipei, Taiwan.
