Fig Leaved Gourd (Cucurbita ficifolia)

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According to legend, the first seeds reached Europe on a ship from Thailand, where the fruits served as elephant food for animals that were meant for the Paris Zoo. France, therefore, is the European country where it has the longest tradition as marrow.

It's not only edible for elephants but also for humans and especially suitable for sweet dishes, compote, fruit salads, and marmalade. In France and Catalonia, out of the white, fibrous pulp, the traditional "Engelshaar" marmalade is produced. Therefore, together with the same amount of sugar or honey and a little bit of lemon juice, the chopped pulp is cooked until the fine fibres ("Engelshaare"/ angel hairs) dissolve from the pulp.

Instead of sugar, honey can also be used. For flavouring, cinnamon sticks and lemon peel or rose water are used. Very young fruits can also be used like cucumbers. The Fig Leaved Gourd has, depending on variety, white or black seeds.

Another use of the plant is the understock for cucumbers and melons, whereby it gets more resistant against parasites and more robust and tolerates up to 3°C colder temperatures. Seeds that are only sold for this purpose are, however, contrary to this one here, not suitable for the breeding of edible pumpkins.

5 Fig Leaved Gourd seeds