Did you know that there are nearly 800 species of Gourd? This week, we're looking at the fuzzy variety, and its many monikers; wax, ash, tallow gourds, winter, Christmas or hairy melon, dong gua, kundal, squash... the list goes on. Technically a fruit because it’s grown on a vine, the fuzzy gourd has a light furry coat and is eaten as a vegetable. With a similar taste and texture to summer squashes, they have a long shelf life and when cooked, are excellent in soups, delicious stuffed, and tasty added to a stir fry.

To prepare, gently scrub or scrape the skin to remove the fuzzy hair, or if you prefer, peel the skin off altogether. You can slice, chop or even stuff and bake. Like a zucchini, the fuzzy gourd absorbs flavours well and compliments most other vegetables.