Calabash Gourd for Delivery or Pickup

A Calabash gourd is a vegetable that grows on a vine. It's also known as a bottle gourd, long melon, birdhouse gourd, or opo squash. When harvested early, the edible gourd's fruit is light green, and its inner contents may be consumed. These gourds grow in an assortment of shapes. They can be compact and shaped like bottles. They can also be large with rounded shapes. Some are thin with long shapes. 

If harvested late, a Calabash gourd has a tan color. It is typically dried rather than eaten. Then its contents are scooped out. After it's hollowed out, the dried gourd is a handy container. Calabash gourds are commonly used to store an array of items, such as food, cosmetics, and money. They are versatile and durable vessels.

The fruit of the Calabash gourd is an off-white color with tiny seeds. When harvested early, the flavor of this edible gourd is similar to cucumber and summer squash. Its mild, firm fruit is a pleasure to eat. The taste is refreshing, with a hint of pleasant sweetness.

If you're already a fan of Calabash gourds, you can fill your cart and get your groceries delivered the same day! Order through Instacart to make your day a little easier. When you use the Instacart app, you'll save time and money.

Here are some more interesting facts about the Calabash gourd:

When examining Calabash gourds before buying, look for veggies with smooth skins. When perfectly ripe, a Calabash gourd's skin should be pale green rather than dark green or chartreuse. Avoid Calabash gourds with spots or cuts on their surfaces. A Calabash gourd that is ready to enjoy should feel firm when you grip it and not feel soft when pressed.

There are some tricks that you can use to make it simple to eat a Calabash gourd. First, you should wash the vegetable. Once it's clean, cut off the edible gourd's neck. The neck portion of the gourd can be discarded. However, you'll be able to use most of the remaining parts of the Calabash gourd in a recipe.

Next, remove the light green skin from the Calabash gourd. To do this, you can use a typical vegetable peeler. Some people prefer to use paring knives. Use a peeler or a knife in a lengthwise fashion. Under the pale green skin, you'll find a layer that's a more vivid shade of green.

The third step is cutting the gourd in half. This cut should be made in a lengthwise fashion. After you cut the gourd, use a small knife, such as a paring knife, to remove the vegetable's seeds. You should also remove the spongy flesh. Most people prefer to eat the peeled gourd after it's been hollowed out.

After you've taken these steps, it will be time to use the Calabash gourd in a recipe. A lot of people cut the hollowed-out vegetable into smaller pieces and add those pieces to recipes. This gourd is often added to traditional Moroccan dishes, such as tagine. It's also a great addition to salads.