Inventory, 40 lbs : 0
This item was last sold on : 04/29/23
The Moqua fruit has the initial appearance of a faintly spotted cucumber or zucchini. Its skin is true-green layered with a fine fuzzy coating when the fruit is still young. The fruit should be harvested immature when the flesh is still medium-crisp and creamy white. Moqua's flesh has a very delicate flavor with a sweet finish and aroma. Its delicate flavor allows it to take on the flavors of the ingredients with which it is cooked. Once mature, the fruit loses its fuzzy sheath; it is replaced with a waxy coating and the flesh is no longer succulent or sweet. Its mature fruit can be stored up to 12 months, much like a winter melon.
Moqua is available year-round.
Moqua has many other vernacular names including fuzzy melon, winter melon and winter gourd. It is a member of the cucurbit family (cucumber), hence its fruits sprout from sprawling vines. The plant is cultivated for its fruit, however, its leaves, shoots and tendrils can be used as cooking or salad greens.
Moqua can be used like a young summer squash or zucchini. It can be eaten raw, sautéed, stewed, roasted and fried. Its mellow flavor makes it a great companion vegetable to bolder flavored ingredients and rich proteins. The skin should be scrubbed before using, to remove its fuzzy coating. More creative fruit-driven applications include making a sweet fruit drink with Moqua, enhancing it with caramelized sugar. Moqua can also be dried and preserved as a jam.
Moqua is native to Southeast Asia and prefers very warm climates and growing temperatures. It grows throughout both South and East Asia, including China, India and Taiwan.
Recipes that include Moqua. One is easiest, three is harder.
|Valley's Gold||Chicken with Moqua Soup|
|Teczcape||Steamed Hairy Gourd with Meat Stuffing|
|Delicious Asian Food||Hairy Gourd Soup|
|Cilantro||Paal Curry / Stew with Fuzzy Melon|