Gymnopetalum

Trichosanthes costata

fruit

Green deseeded fruits, candied or as a condiment; in Vietnam the leaves are eaten as a vegetable.

Origin

From India to Indochina and western Malaysia

Season (United States)

all year round

Preparation

The green fruits are split, seeded and put up in sugar or salt; the leaves are cooked for a few minutes.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

In Laos its leaves are used to poison fish.