This variety of fuzzy gourd, also known as mao gua or mokwa, is an early to medium-maturing hybrid that produces dark green fruits. Each gourd typically grows to a length of 8-10 inches and a diameter of 2-3 inches. Highly vigorous and productive, this variety is a popular choice for gardeners seeking reliable yields and consistent quality in their crops.
This particular gourd, referred to in Chinese as *chi qua* (simplified Chinese: 节瓜; traditional Chinese: 節瓜; pinyin: jiéguā; Jyutping: zit3 gwaa1), is part of the *Benincasa hispida* species, specifically the chieh-qua variety of wax gourd. An essential part of Chinese cuisine, it serves as a staple ingredient in many traditional dishes. The gourd is also commonly known by other names, such as *mao qua* or *mao gua* (Chinese: 毛瓜; pinyin: máoguā; Jyutping: mou4 gwaa1), which translates to "hairy gourd," describing its unique texture.
In English-speaking regions, this gourd has a range of descriptive names, each reflecting its appearance or culinary use. It may be called a hairy melon, hairy gourd, or hairy cucumber due to its slightly fuzzy skin. Other common names include fuzzy gourd, fuzzy squash, Chinese preserving melon, wax gourd, and small winter melon. This versatility in naming is a testament to its widespread popularity across various cuisines and regions.
Culinary Uses: The fuzzy gourd is an adaptable ingredient with a mild, delicate flavor. It is excellent as a substitute for zucchini in recipes, bringing a similar texture but a subtle difference in taste. To preserve its natural flavor, it’s best not to overcook this gourd. For optimal results, cut the gourd into chunks and prepare it in steaming, stir-frying, soups, or braised dishes. The hollowed-out gourd can also be stuffed with meats, herbs, or other fillings and then baked, making for a delicious, visually appealing dish. This gourd’s adaptability and texture make it an ideal ingredient in a wide array of culinary applications.