Calabash Fruit (Totumo)
Estimated Inventory, lb : 0
Description/Taste
Calabash fruits vary in appearance, depending on the variety and growing conditions, and it is common for one tree to exhibit fruits with many different sizes and shapes. The fruits range from 5 to 35 centimeters in diameter and are typically round, oval, or oblong with blunt, curved ends. The fruit’s exterior is glossy, green, and taut when young, becoming hard, woody, firm, and dark brown with maturity. The exterior is thin and resilient, favored for its lightweight nature when dried. Underneath the surface, the pulp, also known as the flesh, is white when young and transforms into a yellow-brown, brown-black hue. The pulp has a soft, gelatinous, and sticky consistency and envelops fibers and numerous seeds averaging eight millimeters in length. Calabash fruits must be cooked before they are consumed, and liquid extracted from boiled pulp is the most common way the fruit is ingested. Calabash fruits have a sweet, sour, and subtly bitter taste, depending on their maturity.
Seasons/Availability
Calabash fruits are available year-round. Each growing region worldwide will have varying harvest dates.
Current Facts
Calabash, botanically part of the Crescentia genus, is a category of multiple fruiting species belonging to the Bignoniaceae family. There are six species within the Crescentia genus, with Crescentia cujete being the most well-known worldwide for its large fruits. Calabash fruits develop on trees reaching 6 to 12 meters in height and are revered for their multi-functional qualities, utilized in culinary, medicinal, and cultural practices. It takes approximately 5 to 7 months for the fruits to ripen, and once mature, the fruits fall from the tree. Calabash fruit trees are native to tropical regions in the Americas and have since spread worldwide as an ornamental species. The fruits are known by many regional names, including Calabash Gourd, Totumo, Totuma, Cabalazo Candongo, Calabacito de Chicha, Jicara, Morro, and Luch. The fruits are used worldwide in natural medicines and are nicknamed “miracle fruits” for their nutritional properties. Calabash fruits are also famous for their ability to be dried and used as a bowl, cup, or serving vessel.
Nutritional Value
Calabash fruits have been noted in folk remedies in select communities in the Americas. The pulp or flesh of the fruit is said to act as a natural laxative and is also used in decoctions to help with stomach pain, urethritis, or as an expectorant. The pulp is also combined with alcohol and sometimes used for dermatitis and other topical irritations. The fruit’s seeds contain high oil content and are added to cosmetic products. Calabash fruits have not been extensively studied for their vitamin and mineral content. Select sources note small amounts of minerals like calcium, magnesium, potassium, manganese, iron, zinc, copper, and phosphorus. Each fruit and variety will vary in nutritional properties. The above minerals help the body support bone and teeth health, control everyday nerve functions, balance fluid levels, and develop red blood cells.
Applications
Calabash fruits are not eaten raw and are boiled for over an hour to extract a nutritious liquid from the pulp. The cooked pulp is strained, and only the juice is typically saved for culinary purposes. Some research notes that the young fruit flesh is pickled and consumed in some regions worldwide, but medical professionals need to conduct more research and analysis before it is determined safe. Several sources note that the raw flesh can be poisonous. The cooked juice is consumed as a daily health tonic and is also combined with other ingredients to make a beverage, especially in the Philippines and parts of South America. Calabash fruits are also boiled, strained, and cooked into syrups and jams, often combined with honey, cinnamon, cloves, vanilla, and coconut for added flavoring. In addition to the pulp, the seeds are extracted and roasted, which are used as a coffee substitute. The roasted seeds are also blended with milk and spices into a drink reminiscent of horchata. Beyond the pulp and seeds, the fruit's rind is dried and carved into bowls, musical instruments, and vessels for dried and liquid goods. Once dried, the shells become hard and are decorated with carvings and natural dyes to create aesthetically pleasing containers.
Ethnic/Cultural Info
Calabash fruits are notably mentioned in one of the Mayan myths documented in the Popol Vuh, an anonymous piece written by a member of the Quiché-Maya nobility. Legend has it that Calabash fruits were created from the head of a god. Hun Hunahpu, the Earth god, was playing pok ta pok, a type of ball game, with his brother Vucub Hunahpu. The underworld Lords of Xibalba were disturbed by the noise of the ball game and challenged Hun Hunaphu and his brother to a game. The underworld gods won the game due to deceit and beheaded Hun Hunahpu, attaching his head to the branches of a Calabash tree. The tree began producing fruits that looked like heads, and the underworld gods were fearful and banned people from approaching the tree. A little while later, Xquic, one of the daughters of the Lords of Xibalba, visited the Calabash tree. Hun Hunahpu’s severed head suddenly spoke to her and spat on her hand, magically impregnating her. The story continues with the birth of twins, Hunahpu and Xbalanque, who followed in their ancestors’ footsteps and were skilled at playing ball games. The twins were challenged by the Lords of the underworld, just like their father, but emerged victorious. The twins eventually descended into the heavens and became the sun and moon.
Geography/History
Calabash fruits are native to regions of Tropical America and have been growing wild since ancient times. Several species are categorized under the general Calabash name, and each species has a different site of origin within this native range. Calabash fruits were thought to have been carried further into South America and the Caribbean during pre-Hispanic times and eventually naturalized in areas outside of their native region. Over time, Calabash fruit trees were introduced worldwide and became established in tropical regions of Africa, Asia, and Oceania in the 20th century. The trees are popularly planted as ornamentals in home gardens and public spaces like parks, squares, and roundabouts. Today, Calabash fruits still grow wild in their native regions and have naturalized in tropical, humid to sub-humid areas worldwide. The trees thrive in forests, pastures, plains, and along roadsides up to 2,000 meters above sea level. Calabash fruits were once widely found throughout the Americas, but have slowly been decreasing in presence as trees are removed and destroyed for urban development. Despite the decline, Calabash fruits are revered for their multi-purpose nature and are primarily foraged from trees or purchased from specialized local vendors.
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