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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
Caigua is a small, ovoid to tear-drop shaped fruit, averaging 5 to 7 centimeters in length when immature and growing up to 10 to 15 centimeters in length when mature. The pods initially begin dark green with smooth, ridged skin and ripen to a light yellow-green hue with smooth or spiked skin, depending on the variety. Underneath the thin skin, the flesh is pale green to white and is spongy and crisp, hollowing over time, with seeds encased in the center of the pod. The seeds are edible and soft when young, transforming into hard, black, and inedible, arrow-shaped kernels. Raw Caigua is crunchy and has a flavor similar to cucumbers and sweet peppers. When cooked, the fruit develops a flavor reminiscent of green peppers.
Caigua is available year-round, with a peak season in the fall.
Caigua, botanically classified as Cyclanthera pedata, is a rare South American fruit that belongs to the Cucurbitaceae family. Also known as Achocha, Caihua, Wild cucumber, and Stuffing cucumber, Caigua has been cultivated since ancient times by indigenous peoples in the Andes region of South America as a food source and medicinal ingredient. Despite its classification as a fruit, Caigua is used in preparations similarly to a vegetable, and both the young and mature fruits can be harvested for consumption. The herbaceous vine has adapted to warm and cold conditions over time, allowing it to acclimate to new terrains and climates as it was spread around the world, but despite its nutritional benefits and easy-to-grow nature, the fruit has remained relatively unknown and absent from commercial markets outside of South America.
Caigua is a good source of vitamin C and fiber, which can help regulate the digestive tract. It also contains some potassium, magnesium, calcium, phosphorus, and iron.
Caigua is best suited for both raw and cooked applications such as sautéing, frying, baking, stewing, and boiling. When raw, Caigua can be eaten fresh, out-of-hand, much like a cucumber, chopped and tossed into salads, or blended and juiced into a mild beverage. It can also be sautéed as a side dish, breaded and fried, used as a substitute for green peppers, and pickled or dried for extended use. In Peru, Caigua is traditionally stuffed with meats, grains, and vegetables in a dish known as Caigua rellena, and the dish is commonly served with rice and potatoes. In addition to the fruits, the leaves and young shoots can also be lightly sautéed or incorporated into salads for added crunch and nutrients. Caigua pairs well with meats such as beef, pork, poultry, and fish, eggs, red onion, parsley, cumin, potatoes, peppers, tomatoes, peanuts, raisins, and black olives. The fresh fruits will keep 1-2 weeks when stored whole and unwashed in the crisper drawer of the refrigerator.
Caigua is said to be one of the lost crops of the Incas and has been used since ancient times as a medicinal ingredient. In Peru, a tea is made of the fruit or crushed seeds and is given as a remedy to those ailing from high cholesterol, diabetes, or gastrointestinal problems. Caigua is also used as an anti-inflammatory, diuretic, and analgesic, and the fruits are boiled in milk and gargled for tonsillitis. In addition to internal remedies, Caigua can be boiled in olive oil with its leaves and applied topically to the skin to help reduce inflammation.
Caigua is native to the Andes region of South America, where the vine has been cultivated since ancient times. While not seen growing naturally in the wild, the fruit has been documented through pottery artifacts of the Moche peoples along the Peruvian coast and dates back to before 800 CE. Over time, it was believed that the Incas were also cultivating the fruits for food and medicine, and many of the preparations that are used today stem from the original methods that the Incas used to eat the fruits. Caigua can be found through local markets in South America, especially in Peru, Bolivia, Ecuador, and Columbia, and has also spread into Central America, the Caribbean, the United States, and Mexico. Caigua has also been introduced into Europe, Asia, and Southeast Asia and is cultivated on a small scale through specialty farms and in home gardens.
Recipes that include Caigua. One
is
easiest, three is harder.
People have shared Caigua using the Specialty Produce app for iPhone and Android.
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Description/Taste
Caigua is a small, ovoid to tear-drop shaped fruit, averaging 5 to 7 centimeters in length when immature and growing up to 10 to 15 centimeters in length when mature. The pods initially begin dark green with smooth, ridged skin and ripen to a light yellow-green hue with smooth or spiked skin, depending on the variety. Underneath the thin skin, the flesh is pale green to white and is spongy and crisp, hollowing over time, with seeds encased in the center of the pod. The seeds are edible and soft when young, transforming into hard, black, and inedible, arrow-shaped kernels. Raw Caigua is crunchy and has a flavor similar to cucumbers and sweet peppers. When cooked, the fruit develops a flavor reminiscent of green peppers.
Seasons/Availability
Caigua is available year-round, with a peak season in the fall.
Current Facts
Caigua, botanically classified as Cyclanthera pedata, is a rare South American fruit that belongs to the Cucurbitaceae family. Also known as Achocha, Caihua, Wild cucumber, and Stuffing cucumber, Caigua has been cultivated since ancient times by indigenous peoples in the Andes region of South America as a food source and medicinal ingredient. Despite its classification as a fruit, Caigua is used in preparations similarly to a vegetable, and both the young and mature fruits can be harvested for consumption. The herbaceous vine has adapted to warm and cold conditions over time, allowing it to acclimate to new terrains and climates as it was spread around the world, but despite its nutritional benefits and easy-to-grow nature, the fruit has remained relatively unknown and absent from commercial markets outside of South America.
Nutritional Value
Caigua is a good source of vitamin C and fiber, which can help regulate the digestive tract. It also contains some potassium, magnesium, calcium, phosphorus, and iron.
Applications
Caigua is best suited for both raw and cooked applications such as sautéing, frying, baking, stewing, and boiling. When raw, Caigua can be eaten fresh, out-of-hand, much like a cucumber, chopped and tossed into salads, or blended and juiced into a mild beverage. It can also be sautéed as a side dish, breaded and fried, used as a substitute for green peppers, and pickled or dried for extended use. In Peru, Caigua is traditionally stuffed with meats, grains, and vegetables in a dish known as Caigua rellena, and the dish is commonly served with rice and potatoes. In addition to the fruits, the leaves and young shoots can also be lightly sautéed or incorporated into salads for added crunch and nutrients. Caigua pairs well with meats such as beef, pork, poultry, and fish, eggs, red onion, parsley, cumin, potatoes, peppers, tomatoes, peanuts, raisins, and black olives. The fresh fruits will keep 1-2 weeks when stored whole and unwashed in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Caigua is said to be one of the lost crops of the Incas and has been used since ancient times as a medicinal ingredient. In Peru, a tea is made of the fruit or crushed seeds and is given as a remedy to those ailing from high cholesterol, diabetes, or gastrointestinal problems. Caigua is also used as an anti-inflammatory, diuretic, and analgesic, and the fruits are boiled in milk and gargled for tonsillitis. In addition to internal remedies, Caigua can be boiled in olive oil with its leaves and applied topically to the skin to help reduce inflammation.
Geography/History
Caigua is native to the Andes region of South America, where the vine has been cultivated since ancient times. While not seen growing naturally in the wild, the fruit has been documented through pottery artifacts of the Moche peoples along the Peruvian coast and dates back to before 800 CE. Over time, it was believed that the Incas were also cultivating the fruits for food and medicine, and many of the preparations that are used today stem from the original methods that the Incas used to eat the fruits. Caigua can be found through local markets in South America, especially in Peru, Bolivia, Ecuador, and Columbia, and has also spread into Central America, the Caribbean, the United States, and Mexico. Caigua has also been introduced into Europe, Asia, and Southeast Asia and is cultivated on a small scale through specialty farms and in home gardens.
Recipe Ideas
Recipes that include Caigua. One
is
easiest, three is harder.Recently Shared
People have shared Caigua using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Plaza Vea
Plaza Vea
Near Santiago de Surco, Cuzco, PeruAbout 238 days ago, 6/02/19 Sharer's comments : Caiguas are boiled and stuffed with some cooked ground beef onions olives raisins and boiled eggs making it delicious 
Centro de Ventas UNALM
Near La Victoria, Lima Region, PeruAbout 239 days ago, 6/01/19 Sharer's comments : Fresh Caigua in the university ! 
Wong
Wong’s Supermarket
Near Santiago de Surco, Cuzco, PeruMilflores Lima Peru About 242 days ago, 5/29/19 Sharer's comments : Caigua in the cucumber family are very popular in Peru! 
Wong
Wong Market
Near Santiago de Surco, Cuzco, PeruAbout 386 days ago, 1/05/19 Sharer's comments : Fresh caigua in season ! |
