The Fig Leaved Gourd is a very robust, old gourd variety that bears 2-5kg heavy fruits with excellent storage suitability (up to 2 years). It can form over 20 metre long tendrils and climb even very high trellis and climbing pyramids without any issues.
According to legend, the first seeds reached Europe on a ship from Thailand, where the fruits served as elephant food for animals that were meant for the Paris Zoo. France, therefore, is the European country where it has the longest tradition as marrow.
It's not only edible for elephants but also for humans and especially suitable for sweet dishes, compote, fruit salads, and marmalade. In France and Catalonia, out of the white, fibrous pulp, the traditional "Engelshaar" marmalade is produced. Therefore, together with the same amount of sugar or honey and a little bit of lemon juice, the chopped pulp is cooked until the fine fibres ("Engelshaare"/ angel hairs) dissolve from the pulp.
Instead of sugar, honey can also be used. For flavouring, cinnamon sticks and lemon peel or rose water are used. Very young fruits can also be used like cucumbers. The Fig Leaved Gourd has, depending on variety, white or black seeds.
Another use of the plant is the understock for cucumbers and melons, whereby it gets more resistant against parasites and more robust and tolerates up to 3°C colder temperatures. Seeds that are only sold for this purpose are, however, contrary to this one here, not suitable for the breeding of edible pumpkins.
The Fig Leaves Gourd is an annual plant that prefers a warm, sunny location. Preculture indoors or in the greenhouse from March (2cm sowing depth), plant outdoors after the last frosts in April and endow with a trellis if needed. Planting distance approx. 80cm. Preferably, the young fruits are harvested.
Other names
| Botanical name: |
Cucurbita ficifolia, C. mexicana, Pepo malabaricus |
| German names: |
Engelshaarkürbis, Feigenblattkürbis, Siamkürbis, Siamesische Kugel, Malabarkürbis |
