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.

NZ Lifestyle Block - - Plants With A Purpose -

• 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.

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