 Want something new and exciting for dinner? Try these lavender Okinawa sweet potatoes...or the dozens of other exotic and heirloom vegetables we present for your consideration. Photo courtesy of Melissas.com.
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ELIZABET TRAVIS is an Editorial Intern at THE NIBBLE.
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July 2008 |
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Product Reviews / Main Nibbles / Vegetables
A Glossary Of Exotic & Heirloom Vegetables
Page 14: Exotic & Heirloom Squash Types
CAPSULE REPORT: This is Page 14 of a 15-page glossary of a glossary of exotic and heirloom vegetables. Click on the black links below to see other pages.
Here are some of the more exotic squash types. See our large Squash Glossary for a basic selection of the types of squash you’re more likely to encounter.
| Squash |
Get To Know Me |
Bennings Green Tint Squash
A variety of patty pan squash, with a uniform saucer shape and scalloped edges. They have a fine-textured flesh and good flavor. |
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Flying Saucer Squash
This variety is best when young and tender. Their neat saucer shape and vibrant colors make them a lovely and flavorful dish sautéed, stuffed or stir-fried. |
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Japanese Cucumber
A few white spines appear on this cucumber’s light green skin, which encloses a crisp white flesh and very low seed content. They can be a substitute for English cucumbers.
Available year-round. |
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Mo Qua
A squash of Chinese origin and a relative of winter melon. It looks like a zucchini covered in fuzzy white hairs. Inside, the light-colored, slightly firm flesh is mild and will absorb the flavor of whatever food it is cooked with.
Available year-round. |
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Papaya Pear Squash
A bright yellow squash that is tasty raw or cooked. The white flesh is firm and flavorful and the shape makes it ideal for stuffing. |
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Pul Qua
A squash that originated in southeast Asia. It is long and thin with smooth skin and a yellow-green color. They are a great source of vitamin C and calcium.
Available year-round. |
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Sugar Hubbard Squash
This squash is best cooked diced or cubed, since the rind is bitter and difficult to cut through. |
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Continue To Page 15: Tubers
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