Winter melons are the large fruit which is consumed as a vegetable and are found during the cold seasons. Due to their large size, it is marketed in slice form. The young ones have sweet taste whereas the mature ones are tasteless. It is rich in water texture. It possesses a large seed.
| Name | Winter melon |
|---|---|
| Scientific Name | Benincasa hispida |
| Native | South Asia and Southeast Asia, now is widely cultivated throughout Asia, the Americas, Europe and Australia. During the Renaissance, Winter melon was introduced to Europe. |
| Common/English Name | Wax Gourd, Ash Gourd, Chinese Water Melon, Chinese Preserving Melon, Joined Gourd, Gourd Melon, Tallow Gourd, Winter Melon, Winter Gourd, White Pumpkin |
| Name in Other Languages | Burmese: Kyauk-Hpayon, Kyauk Pha-Yon Thee; Czech: Tykev Vvosková; Chinese: Pai Gua, Dong Gua; Danish: Voksgræskar, Voksagurk; Dutch: Waskalebas; Eastonian: Vahakõrvits; French: Pastèque De Chine, Courge Cireuse; German: Wintermelone, Prügelkürbis; India:- Assamese: Komora, Kumora, Bengali: Kumra, Chal Kumra, Hindu: Gol-Kaddu, Raksa, Kannada: Boodu Gumbala, Kooshmaanda, Malayalam: Cumbulam, Kumpalam, Marathi: Kohala, Mizoram: Maipawl, Sanskrit: Brhatphala, Kushmanda, Tamil: Alattuppucini, Ven Poosani, Tulu: Karkumbuda, Telugu: Budidegummadi, Pendligummadikaaya, Urdu: Petha; Indonesia:– Aceh: Kundur, Kundo, Bugis: Kunrulu, Dayak: Butong, Gayo: Gundur, Irian Jaya: Laha, Javanese: Baligo, Bligo Semangka, Lampung: Sardak, Madurese: Kundur, Bhaligho, Malay: Beligu, Kundur, Minangkabau: Kundue, Nias: Undru, Simalur: Kudul, Sundanese: Baligo, Leyo; Italian: Zucca Della Cera; Japanese: Togan, Togwa; Khmer: Trâllach; Korean: Dong A; Laotian: Tônx, Mak Ton; Malaysia:– Malay: Kundur, Kundor, Iban: Ensengai, Celau; Nepalese: Petha, Kubiindo; Pakistan: Petha; Philippines:- Bikol: Rodal, Bisaya: Tibiayon, Kandol, Iloko: Tabungaw, Ivatan: Kondol, Kapampangan: Kundul, Subanum: Tabugok, Sulu: Kundal, Tagalog: Tambulok, Kondol; Portuguese: Abóbora D’água, Comalenge; Singapore (Hokien): Tang Kua; Spanish: Calabaza China, Calabaza Blanca; Sri Lanka (Sinhalese): Puhul; Taiwanese: Dangguev; Thai: Faeng, Fak, Mafak Mon; Tibetan: Ku-Sma-Nda-Ka; Turkish: Mom Kabagi; Vietanamese: Bí Dao, Bi Xanh. |
| Plant Growth Habit | Annual, hispid, robust, monoecious climbing |
| Growing Climate | Warm tropical and subtropical |
| Soil | Well-drained, light, friable |
| Plant Size | 1-2 m. (3-6 ft.) |
| Lifespan | Long shelf life |
| Stem | Terete, thick, furrowed and coarsely hairy |
| Leaf | Rounded or kidney-shaped, Diameter: 10 – 25 centimeters, 5-7 lobed, heart-shaped at base |
| Edible parts of the plants | Fruit: It is consumed as vegetables. The raw ones are consumed like sliced cucumbers. It is also consumed as fruit drink which have distinctive taste. Pulp: The pulp could be preserved in the form of sweet candies and pickles. Shoots, tendrils and leaves: It is fried, boiled or cooked and consumed as greens. Flower buds: It is used in sayur or in the form of sepan. Seeds: Seeds are eaten by roasting or frying as snack foods. |
| Flowering Season | July – September |
| Flower | Large, yellow, hairy bell-shaped calyx tube |
| Fruit shape & size | Ovoid or ellipsoid, length: 25 – 40 cm |
| Fruit weight | 30 pounds |
| Fruit color | Green with chalky white wax |
| Flesh color | White |
| Fruit peel | Thin |
| Flavor/aroma | Mild aroma, not prominent |
| Fruit Taste | Sweet |
| Seed | Flat, ovate – elliptic, ridged and yellowish brown |
| Varieties/Types |
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| Fruit Season | Cold |
| Major Nutritions | Total dietary Fiber 3.8 g 10.00% Sodium, Na 147 mg 9.80% Zinc, Zn 0.81 mg 7.36% Iron, Fe 0.53 mg 6.63% Vitamin B1 (Thiamin) 0.053 mg 4.42% Phosphorus, P 25 mg 3.57% Vitamin B6 (Pyridoxine) 0.046 mg 3.54% Vitamin B5 (Pantothenic acid) 0.176 mg 3.52% Manganese, Mn 0.077 mg 3.35% Copper, Cu 0.03 mg 3.33% Vitamin B3 (Niacin) 0.528 mg 3.30% Magnesium, Mg 13 mg 3.10% Carbohydrate 3.96 g 3.05% Calcium, Ca 25 mg 2.50% Vitamin B9 (Folate, Folic acid) 7 µg 1.75% |
| Health Benefits |
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| Calories in 1cup (132 gm) | 17 Kcal. |
| Traditional uses |
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| How to Eat |
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