Young luffa (loofah gourd)
Unripe green ribbed luffa fruits with tender spongy flesh and a courgette-cucumber taste for the wok, soups and curry.
Young luffa (loofah gourd, ridge gourd) are unripe green ribbed fruits with tender spongy flesh and a mild courgette-cucumber taste, eaten before the fibres toughen. They are peeled, cut and stir-fried in a wok, braised, and added to soups, curry, stir-fries and omelettes in Chinese, Indian and Vietnamese cooking.
Calories, proteins, fats and carbohydrates per 100 g of product
Young luffa (loofah gourd), Raw: Calories 20.0 kcal, Proteins 1.2 grams, Fats 0.2 grams, Carbohydrates 4.4 grams per 100 g of product.
Young luffa (loofah gourd), Boiled: Calories 56.0 kcal, Proteins 0.7 grams, Fats 0.3 grams, Carbohydrates 14.3 grams per 100 g of product.
Recipes with this ingredient
Fried loofah fruits with garlic (Chao Sigua) is a simple yet exquisite dish of Chinese cuisine that reflects the art of minimalism in flavor. Loofah, also known as vegetable sponge, becomes soft and tender when fried, while garlic adds a rich aroma and spiciness. This dish is popular in southern regions of China where fresh loofah fruits are widely used in everyday cooking. Its light sweetness and delicate texture make it an ideal side dish for rice or a main course for those who appreciate the freshness of natural ingredients. Thanks to its quick preparation, it retains flavor brightness, while the balance of salt, white pepper, and a dash of sugar highlights the natural taste of loofah. A simple recipe with deep traditional undertones, perfect for a light yet satisfying lunch.
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