Opo squash has a lengthy, cylindrical-shape and is typically harvested when ten to fifteen inches in length. Its smooth skin varies from a light green to chartreuse and encases a creamy white flesh and petite seeds. When young the seeds are tender and edible but when the squash becomes more mature the seeds become hard and should be removed prior to consumption. Opo squash offers a mild flavor reminiscent to a blend of summer squash and cucumber with a firm yet tender to the bite texture. 

Current Facts

Opo squash, botanically a part of Lagenaria siceraria is an Oriental squash and a member of the Cucurbitaceae family. Botanically it is actually a variety of gourd though it is culinarily utilized as a summer squash. The Opo squash is a calabash type squash and is closely related to and depending upon location grown sometimes also referred to as Cucuzza, Bottle gourd, Tasmania bean and Snake gourd. In China it is referred to as Opo and Hulu or Moa Gua when it is the variety where the skin is covered in hairs. 

Nutritional Value

Opo squash is extremely low in calories and provides small amounts of vitamin C, folate, calcium, iron, zinc and B vitamins. It is also rich in fiber and is believed to help aid in healthy digestion. The juice of Opo squash is touted for its vitamin C and zinc content as well as for its ability to potentially regulate blood sugar levels. In India the juice is popularly consumed as a health benefiting beverage, caution should be used however as to not ever consume Opo juice that has developed a bitter flavor as it may contain toxins that can be extremely harmful to the digestive track and can cause ulcers and even be fatal. 

Applications

Opo squash is used most often in cooked applications. When young it can be utilized with skin on or when more mature the skin can be removed for a more tender texture. Young Opo squash can be used in a fashion similar to that of zucchini. In China cubed Opo squash is popularly added to soups, stews and stir-fries or grated and used in batter for quick breads and fritters. More mature Opo squash can be slow roasted or pureed and added to sauces and soups. In China the Opo squash is also popularly hollowed out slightly, stuffed then steamed or baked. Its flavor and texture pair well with eggplant, cabbage, bitter greens, onion, spicy peppers, ginger, garlic, soy sauce, coconut milk, pork, seafood and sausage. To store keep Opo squash dry and refrigerated, best used within two to three weeks. 

Popularly known as bitter melon, Chinese cundeamor or balsamina Is a tropical or subtropical species belonging to the family Cucurbitaceae, widely distributed for its edible fruit, which is characterized by being one of the most bitter plants of all vegetables.

The fruit has warts and oblong and elongated shape. The cross section has a recess, containing a relatively thin layer of meat around a central cavity with large flat seeds.

The skin is smooth and edible. The fruit is most often green food, although it is also usually eaten when it begins to ripen showing a more yellowish color, being then more bitter. When it is completely mature its meat is of orange color and of soft consistency They are used in Chinese cuisine for its flavor, typically in scrambled (often with pork douchi), soups, and also as tea. It is also very popular in Indian cuisine, where it is usually prepared with potatoes and served with yogurt to counteract its bitterness or in the preparation of "sabji". Bitter melons are part of a very popular dish in Andhra Pradesh fried in oil, then filled with spicy ingredients.

In Japan, its use is not a majority, but it is a widely used ingredient in popular Okinawan cuisine, especially with chanpurū.

In Indonesia it is prepared in different dishes, as in scrambles, cooked in coconut milk, or smoked.

In Vietnam, slices of raw bitter melon are usually eaten with dried meat threads or in prawn soup.

It is used in several popular dishes in the Philippines, where it is known as ampalaya, is usually fried with beef and oyster sauce, or with eggs and dice of tomatoes. A very typical dish of the Ilocos region in the Philippines, is the pinakbet, consisting of bitter melons, aubergines, ocras, beans, lime beans, and other cooked regional vegetables.

It is also part of regional dishes of the typical cuisine of Nepal and Pakistan.

Medicinal

It has been used in traditional Chinese medicine for centuries, as well as in traditional natural medicine all over the world. Recent research has shown that immature fruits may have some antibiotics, anticancer, antiviral and other properties especially suitable for use in the treatment of malaria, HIV, and diabetes.2

nutrition facts

Eggplant or Brinjal, is a very low calorie vegetable and has healthy nutrition profile; good news for weight watchers! The veggie is popularly known as aubergine in the western world.

Botanically, aubergine belongs to Solanaceae family and named as Solanum melongena. This perennial plant is native to Indian subcontinent and now grown in many tropical and semitropical regions.

Several varieties of aubergines grown all around the world. They vary greatly in size, shape, and color depending upon the cultivar type. Generally, aubergines fall into two broad categories, either oval shaped, or thin and elongated.

The plant reaches about 3-4 feet tall in quick time and bears many bright fruits. Each fruit has smooth, glossy skin. Internally, it features off-white color pulp with numerous centrally arranged small, soft seeds. Fruits are generally harvested when they reach maturity but just short of full stage ripeness.

Health benefits of Eggplant (aubergine)

Eggplant is very low in calories and fats but rich in soluble fiber content. 100 g provides just 24 calories but contributes about 9% of RDA (recommended daily allowance) of fiber.

Research studies conducted at the Institute of Biology of São Paulo State University; Brazil suggested that eggplant is effective to control high blood cholesterol.

The peel or skin (deep blue/purple varieties) of aubergine has significant amounts of phenolic flavonoid phyto-chemicals called anthocyanins. Scientific studies have shown that these anti-oxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.

Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC) of aubergines is 993 µmol TE/100 g. At value 15; they are one of the low glycemic index (GI) vegetables.

It contains good amounts of many essential B-complex groups of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.

Further, this vegetable is an also good source of minerals like manganese, copper, iron and potassium. Manganese is used as a co-factor for the antioxidant enzyme, superoxide dismutase. Potassium is an important intracellular electrolyte that helps counter pressing (hypertension) effects of sodium.

Selection and storage

Eggplants are available afresh all around the season. In the markets, varieties of eggplants varying in size, shape, and color are put for sale.

Buy healthy looking, firm, shiny, bright-colored fruits that feel heavy and solid. Take a close look at the stalk; if it is stout, firm, and green; that means the fruit is fresh.

Avoid those shriveled, soft in hand and with wrinkles, surface cuts or bruise. Always avoid over-mature, old-stock, and sunken eggplants as they taste bitter and, therefore, unappetizing.

At home, they can be kept in cool place for use in a day or two but ideally should be stored inside the refrigerator set at high relative humidity, where they keep fresh for few days.

Preparation and serving methods

Wash eggplant thoroughly in cold water before use. Trim the stalk end using a sharp knife. Sprinkle a pinch of cooking salt or soak pieces in salt water to remove any bitter compounds. Whole fruit, including its skin and fine, tiny seeds are edible.

Whole, cubed, or sliced; aubergine can be used in variety of recipes.

Here are some serving tips:

Spicy fried aubergine slices in general used as a favorite side dish in salads and appetizers.

Brinjals, as they have popularly known in South-Asian region, feature mainly in many kinds of Indian cuisines. It can be stew fried, roasted, baked or ground (baingan bartha, baingan chutney) in the preparation of variety of recipes.

In Southern India, it is chopped into cubes and used in curry, chutney, and with rice (brinjal pulao-vaangi-bath).

In Southern Europe, Turkey, and Middle-East where aubergines are one of the common ingredients, they being employed in variety of delicious recipes like mousaka (eggplant casserole), baba ghanoush (mashed eggplant preparation similar to South Asian baingan ki bartha), breadcrumbs, imam bayildi (stuffed-aubergine), etc.

Stewed Asparagus spears sandwiched with an aubergine slice is a popular recipe in Mediterranean region.

It is also widely used in pickling.