5 in season fruits & vegetables: April edition
And just like that, it’s spring (anyone else feel like this winter went by very quickly?). Springing unto us in a blink of an eye, we are bringing you this season’s fruits and vegetables to consume. And oh my gourd-ness, this one has a theme of delicious vegetables to savour their sweetness on your tastebuds.
冬瓜 Wax Gourd
In season between the months of April to December.
Similar to the okra, the wax gourd is also a fruit. Perhaps we should change this edition to seasonal fruits? It is native to Asia, specifically Southern Asia, the wax gourd carries many different common names; ash gourd, winter melon, white pumpkin and Chinese watermelon. Once ripen, the exterior turns into an ash-coloured coating, giving it one of its common names. The mild taste is similar to that of cucumbers and is highly popular in Chinese and Indian cuisines, generally utilised as vegetables in cooking. It has also been used in traditional Chinese and Ayurvedic medicine.
Being 96% water, the wax gourd is very low in calories but rich in fibre, especially in the form of soluble fibre. Remember next time when you buy them, to pick some that feel heavy and free of bruises.
節瓜 Hairy Gourd
In season between the months of April to October.
A simple produce to recognise, owing to its name, the hairy gourd can be easily identified with the short hair on its green skin. Also known as the fuzzy melon, the hairy gourd is a type of squash that is used frequently in Asian cooking. Aside from its edible skin, the flesh has a sweet flavour and crunchy texture.
Although thought to be a vegetable due to its commonly savoury use in Asian cuisines, it is actually a fruit. Native to China and grown commonly across Southeast Asia, the hairy gourd is closely related to the winter melon. It is often utilised in soups or stir-fries.
佛手瓜 Chayote Squash
In season between the months of April to October.
In Mandarin, the chayote is called ‘佛手瓜’, fo shou gua, which actually means Buddha’s palm due its shape's resemblance to a clenched fist. Their mild flavour means they can lend themselves to sweet and savoury dishes, rendering them highly versatile in cooking. One great bonus with the chayote squash is that every part of it can be consumed (from its skin to flesh to seeds!). Botanically classified as a fruit, they are commonly cooked liked vegetables. Chayote squashes are full of antioxidants and other nutrients like vitamins B & C.
秋葵 Okra
In season between the months of April to November.
Did you know the okra is sometimes referred to as "lady's fingers"?
They are found in tropical climates like Africa and South Asia, and can come in two different colours: red and green (who knew?). Although the red ones turn green once they are cooked. Okra is actually a flowering plant and is classified as a fruit! Some of the benefits of this fruit is that it is highly nutritious - loaded in vitamin C and K, and believe it or not, also contains protein which many other vegetables and fruits lack.
苦瓜 Bitter Cucumber
In season between the months of April to October.
Its name is quite self-explanatory, it has a bitter taste and it looks like a cucumber. Similar to the previous vegetables (or rather fruits), the bitter cucumber is common in Asian cooking. If you are not much of a bitterness fan, try removing the inner flesh and seeds and either blanch or salt it. This Chinese bitter melon - another common name - tastes great stuffed, curried, pickled… you name it! Another additional benefit is it is also believed to carry medicinal qualities; it can reduce blood sugar and improve your digestive system.
For more information on seasonal vegetables, have a look at this amazing Seasonal Calendar of Vegetables and Fruits from Hong Kong made by Slow Food HK. You can also find a great repertoire of seasonal highlights in Hong Kong from Kadoorie Farm and Botanic Garden.
