Whether you choose to eat young luffas, or hold fruit on the vine to mature for making your own luffa sponge, you will enjoy experimenting with this unique Asian vegetable.
• Luffas can be eaten unpeeled and even raw when very young. Leave it a little too long and the peel becomes bitter and must be removed. • According to one Asian chef, luffa retains its juiciness and delicate flavour best when steamed. But there are many traditional dishes according to region including soups, stir-fries, curries and chutneys. It is even dipped in chickpea batter and deep-fried as a snack. • Luffa is extremely absorbent, a fabulous vegetable for sucking up moisture from a sauce or gravy. • The young fruits can an be sliced and diced like cucumbers and mature seeds can be roasted. • Even the young flowers owers and foliage can be cooked for greens and nd are great with butter and a pinch of curry.
Stir-fried ridged luffa with egg.