Ridged Gourd

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

ridged gourd or (angled) luffa, Luffa acutangula, an Asian member of the gourd family, distinguished by its long, thin shape and its 10 longitudinal ridges. The colour is light or dark green. Cultivation takes place in India, SE Asia, China, and Japan.

The ridged gourd is best eaten young, when still less than 10 cm (4") long and tender throughout, including the ridges. Chinese stir-fry it. Indians use it in curry dishes. It may be given any of the usual treatments for zucchini or summer squash.

Ochse (1980) remarks that in Indonesia the young fruits, cooked or steamed, serve as a side dish, lablab, or are cut into slices and cooked with coconut milk and other ingredients.