Bottle Gourd - Burgari "Squash"

[Lagenaria siceraria]

This Gourd was found in a large Asian Market in Los Angeles. The name "Burgari" is unknown to Google and is likely a distortion of a Chinese or Vietnamese name. It is a very fine cooking gourd. The rind is about 3/4 inch thick, so the seed mass is large, but as with other Bottle Gourds, should not be removed unless it is over aged and the seeds have become dark. If that is the case, the gourd is overaged and flavor and texture will be degraded.

The photo specimen, the smallest available at the market, weighed 3-1/2 pounds (1.6 kg). It measured 7-1/4 long x 6-1/4 inches diameter (18.4 x 15.9 cm). The immature seeds, still white, were about 3/8 inch long (9.5 mm) and almost invisible. Skin is very thin, but must be removed for cooking.

Buying:

This has just appeared in one Asian Market in Los Angeles (San Gabriel - 2024), so it is uncertain if will become regularly available. It was on sale for 2024 US $1.29 per pound

Store:

They will be fine over a week unwrapped in the refrigerator, protected by their waxy coating. In fact, they last that long just sitting on my kitchen floor, but unrefrigerated the seeds continue to mature, making them undesirable for cooking. Once cut, they spoil rapidly.

Prep:

The skin is very thin, but must be peeled, so do a minimum peel with a vegetable peeler.

Cook:

Like other gourds, this one holds its shape very well in cooking rather than becoming mush like squash do. It needs to be simmered a bit longer than Opo, and the seed mass holds together better than Opo, but Opo recipes work just fine. Chunks are done when the flesh is translucent, but still firm, usually about 15 minutes, but exact time depends on maturity and size of chunks. It will not change much simmered 30 minutes.

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