Bottle Gourd

With smooth, light green skin, young bottle gourds can be cooked in a manner similar to zucchini

With smooth, light green skin, young bottle gourds can be cooked in a manner similar to zucchini. The white flesh is cut into strips and dried to make the Japanese kampyo. Gourds that are allowed to grow and ripen fully on the vine are dried and seeded to make liquid vessels, giving these gourds their name.