Wax gourd is an annual cucurbit plant originating in Southeast Asia. The fruits take on an ellipsoidal to spherical shape as they ripen, and the skin is covered with a whitish, protective wax. The wax gourd has its greatest importance in Asian cuisine, where both ripe and unripe fruits, leaves and flowers are used. In TCM, wax gourd is also used as a remedy for stress-related symptoms of illness.
Here’s what you should know about wax gourd.
Wax gourd is an annual gourd plant originating in Southeast Asia. The fruits take on an ellipsoidal to spherical shape as they ripen, and the skin is covered with a whitish, protective wax. The annual wax gourd (Benincasa hispida), of which well over one thousand species are known, is also known as the winter melon and is a member of the gourd family (Cucurbitaceae). Like most pumpkin species, wax gourd is monoecious, producing separate male and female flowers on the same plant. Characteristic of most species is the soft pubescence of almost all parts of the plant, except the fruits. The fruits of the wax gourd are somewhat reminiscent of bread loaves in shape and size, reaching weights of 10 to 15, and up to 40 or even 100 kilograms in some varieties. In some species, the fruits take on an almost spherical shape, and the dark green to blue-green skin is covered with a white wax layer that protects the fruit from drying out and from infection. Even after harvest, the wax layer increases with prolonged storage. It can therefore be stored for months without noticeably losing freshness. Because of its long shelf life and the possibility of harvesting twice in tropical regions, the wax gourd is offered in stores throughout the year, so that a distinct season or best time to buy the fruit practically does not exist. The taste and smell of the pulp are reminiscent of cucumbers. Not only the pulp is suitable for consumption, but also young leaves and young flowers of the plant. For medicinal purposes, besides the fruits, root extracts are also used. The origin of the fast-growing plant lies in Southeast Asia, where it has also been used as a medicinal plant in TCM and Indian Ayurveda for probably more than two thousand years. It reached America via Cuba and is now cultivated in almost all tropical and subtropical regions. For example, wax gourd is also grown in greenhouses in Holland and is usually on sale from August to September. The most versatile use of wax gourds is in Asian cuisine in the form of soups and as vegetable garnishes, and not only when ripe, but also when still unripe.
Importance for health
The pulp of wax gourd not only reminds the taste of cucumbers, but also the ingredients are comparable to it. The importance of wax gourd is not in their content of primary ingredients, because proteins, fats and carbohydrates are present only in small quantities. The wax gourd can also hardly come up with dietary fiber, so that at least a slight digestibility is given. The importance of the wax gourd lies rather in its content of secondary ingredients, some of which have a health relevance. It is particularly noticeable the high content of potassium and some B vitamins. In TCM and Ayurvedic medicine, diuretic, blood sugar-lowering and anti-inflammatory effects are attributed to the pulp and root extracts. The wax gourd is also used in the treatment of hypertension and gastric ulcers, as well as for the prevention of coronary artery disease and to reduce fever. The numerous flat seeds found in the flesh of the fruit contain valuable polyunsaturated fatty acids, which are believed to have a positive effect on the skin. The wax gourd is also used in TCM as a remedy against worm infestation.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 13 | Fat content 0.2 g |
| Cholesterol 0 mg |
Sodium 111 mg |
| Potassium 6 mg | Carbohydrates 3 g |
| Dietary fiber 2.9 g |
Protein 0.4 g |
Due to its low content of primary ingredients, the nutritional value of wax gourd is also very low, with 28 kilocalories per 100 grams of pulp. The content of carbohydrates is only 5.7 grams. Proteins are present in an amount of 0.9 grams and fats are practically absent, except in the seeds. The content of dietary fiber is also negligible, 1 gram per 100 grams of pulp. The wax gourd could almost be considered a dietary food when its primary ingredients are considered exclusively. The pumpkin can score points with some secondary ingredients. Especially the potassium content is significant with 210 milligrams. The amounts of calcium (5.0 mg), magnesium (8.0 mg), sodium (12 mg), sulfur (12 mg) and phosphorus (7.0 mg) are also worth mentioning. The vitamins A, B1, B2, B6 and vitamin E are relevant for health. The content of vitamin C is 16 milligrams – measured against other vegetables – to be considered rather below average.
Intolerances and allergies
Direct food intolerances and allergies associated with wax gourd are rare. If intolerances are identified, symptoms usually show a mild course. However, if intolerances or allergies to another type of squash are known, there is a high likelihood that symptoms will occur in a similar or attenuated form after eating wax gourd. In rare cases, symptoms include facial flushing, swelling of the face or lips, or skin rashes. In extremely rare cases, anaphylactic shock may occur.
Shopping and kitchen tips
Wax pumpkins are not found in every supermarket or fruit store, because the vegetable has not (yet) found widespread distribution in Germany. When buying, you should make sure that the wax layer of the shell is as intact as possible and it feels quite hard and has no dents. In principle, wax gourds are available all year round. The most important export country for Germany is Thailand. Wax gourds can be stored in an intact state for months without any problems. Only the shelf life of very young wax gourds is limited. It is only about 2 weeks in the refrigerator. Very young wax gourds can be made into soups completely with the skin on. The soup should simmer for at least an hour, as this allows the flesh to absorb flavor aromas. Wax gourds can also be cooked. To do this, cut off the cap at one end, remove about two-thirds of the flesh, and stuff the wax gourd and then cook it. The fruit is less suitable for stewing because of its high water content.
Preparation tips
A classic way to prepare a wax gourd is to peel the gourd, remove the seeds from the flesh, and then dice and cook it like other vegetables and use it as a garnish for dishes. While the Chinese prefer to use wax gourd to make soups, in Indonesia the pulp is also used to make a sweet snack. The diced pulp is soaked in a sweet marinade and then dried. The small dried pieces are then served as a snack with drinks such as tea or coffee, or used in pastries and cakes.
