The Babaco fruit is torpedo shaped with five deep longitudinal furrows that resemble the shape of a star. The fruit's skin is smooth and thin and when fully rip will turn golden yellow in color.
Resembling a Chinese lantern, the gooseberry is wrapped in a thin, papery, inflated skin. These very tart, piquant fruits turn from a pale green to an amber or gold color as they ripen and offer a flavor similar to a gooseberry or a tart green grape.
Inventory, 40 lbs : 0
Opo squash is available year round.
Cylindrical-shaped, the smooth-skinned Opo squash varies from a light green to chartreuse and is usually harvested when ten to twelve inches long. The white meat holds several edible, white seeds and offers a mild flavor reminiscent to a blend of summer squash and cucumber. Opo squash are also known as bottle gourd, sorakaya and lauki.
Squashes provide vitamin A and vitamin C, some of the B vitamins, niacin, thiamine, riboflavin, calcium, potassium, iron, and are a good source of fiber.
Opo squash, or bottle gourd are popular in traditional Indian and Southeast Asian cuisine. The thick, green outer skin may be eater and does not need peeling. Dice opo squash and cook into sauces such as tomato or eggplant. Cook in curry or chutney by combining with coconut milk and Indian spices. Add chunks of squash to vegetables, broth and lentils for a stew. Add grated opo squash to breads and chocolate cakes for a mild, moist texture. Opo squash will keep well in cool, dry storage for 2-3 weeks.
An Oriental squash, the Opo squash is a member of the cucumber family and is native to the tropical areas of Southeast Asia. Grown in Mexico and the United States, California is a major producer. A member of the Cucurbit family and of the Lagenaria siceraria species, this trellised plant loves a warm climate.
Recipes that include Opo Squash. One is easiest, three is harder.
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