Angled Luffa, Silk squash ~ Chinese Okra

Chinese okra is native to India where wild forms can still be found. They grow best below 500 meters in the humid tropics but will also grow in some sub-tropical areas like southern Florida and Southern California. The warm weather Chinese okra has a long harvest season, lasting up to 13 weeks, and will produce up to 20 fruits per plant. The long, vining plants are trellised allowing the fruits to grow straighter and to make harvesting easier. Un-trellised fruits will be more curved and twisted. Chinese okra may be spotted at Asian markets in the United States and markets throughout India and Southeast Asia and at farmer’s markets in Southern California.

Chinese okra can be eaten raw when young and around 15 centimeters long and 3 centimeters thick. More mature fruits can be prepared much like zucchini. They are peeled and sliced or cut into bite-sized pieces for stir-fry, battering and deep frying, to add to fish soups, dahls, or curries. Chinese okra will soak up the flavors of whatever liquid it is prepared in. In India the gourd is used in sabzis, or cooked vegetable dishes, simmered in a spice-filled gravy along with peas, cauliflower and tomatoes. Add it to stews or other vegetable dishes. Pair with seafood, spicy chiles, tamarind, soy sauce, cilantro, eggs and potato. Store Chinese okra in the refrigerator for up to a week.

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Angled Luffa, Silk squash ~ Chinese Okra

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