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3.5: Gourds and Squashes

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    The Cucurbitaceous or gourd family includes almost 750 species; its members are found in warm regions worldwide. Gourds are characterized by large, complex root systems with quick-growing, trailing vines and large leaves. Their flowers are often attractive and edible. Although some members of the gourd family originated in Africa, chayotes and most squashes are native to the Americas.

    Chayotes

    The chayote, also known as the merliton or vegetable pear, is a food staple throughout Central America. The vine bears slightly lumpy, pear-shaped fruits with a smooth, light green skin and a paler green flesh. There is a single white, edible seed in the center. Chayotes are starchy and very bland and are usually combined with more flavorful ingredients. They may be eaten raw, but their flavor and texture benefit from roasting, steaming, sautéing or grilling.

    • Select chayotes that have well-colored skin with few ridges. Avoid those with very soft spots or bruises. Their peak season is the late fall and winter.

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    Cucumbers

    Cucumbers can be divided into two categories: pickling and slicing. The two types are not interchangeable. Pickling cucumbers include the cornichon, dill and gherkin. They are recognizable by their sharp black or white spines and are quite bitter when raw. Slicing cucumbers include the burpless, the seedless English (or hothouse), the lemon (which is round and yellow) and the common green market cucumber. Most have relatively thin skins and may be marketed with a wax coating to prevent moisture loss and improve appearance. Waxed skins should be peeled. All cucumbers are valued for their refreshing cool taste and astringency. Sliced cucumbers are usually served raw, in salads, or mixed with yogurt and dill, or mint as a side dish, especially for spicy dishes. Pickling cucumbers are generally served pickled, with no further processing.

    • Select cucumbers that are firm but not hard. Avoid those that are limp or yellowed or have soft spots. The common varieties are available all year, although peak season is from April through October.

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    Squashes

    Squashes are the fleshy fruits of a large number of plants in the gourd family. Many varieties are available in a range of colors, shapes and sizes. Squashes can be classified as winter or summer based on their peak season and skin type. All squashes have a center cavity filled with many seeds, although in winter varieties the cavity is more pronounced. Squash blossoms are also edible; they may be added to salads raw, dipped in batter and deep-fried or filled with cheese or meat and baked.

    • Select squashes with unbroken skins and good color for the variety. Avoid any squash with soft, moist spots.

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    Winter Squashes

    Winter squashes include the acorn, banana, butternut, Hubbard, pumpkin and spaghetti varieties. They have hard skins (shells) and seeds, neither of which is generally eaten. The flesh, which may be removed from the shell before or after cooking, tends to be sweeter and more strongly flavored than that of summer squash. Winter squashes are rarely used raw; they can be baked, steamed or sautéed. Most winter squashes can also be pureed for soups or pie fillings. Their peak season is October through March.

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    Summer Squashes

    Summer squashes include the patty pan, yellow crookneck and zucchini varieties. They have soft, edible skins and seeds that are generally not removed before cooking. Most summer squashes may be eaten raw, but are also suitable for grilling, sautéing, steaming or baking. Although summer squashes are now available all year, their peak season is April through September.

    This page titled 3.5: Gourds and Squashes is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by William R. Thibodeaux via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.