(Kaywa, Aachuqcha, Caihua, Cayhua, Cyclanthera pedata, Pepino hueco, Qaywa, Stuffing Cucumber, Slipper Gourd, Hollow Cucumber)
Called kaywa in the Quechua language, caigua is an ancient climbing plant that has long been grown as an incredibly nutritious food item and medicinal plant by indigenous populations in the Andean region. Belonging to the Cucurbitaceae family, this plant bears small, green, edible fruits that change their distinguishing characteristics as they ripen.
When immature, the caigua fruit is smaller, tougher, has fewer prickles on its exterior, and is dark green compared to a fully matured caigua (which is longer, wider, and pale green). When ripe, the fruit’s interior turns hollow, which is the reason why this plant is also commonly referred to as hollow cucumber or stuffing cucumber.
The fruit’s previously soft, edible black seeds become hard, arrowhead-shaped, and create a placenta within the center of the now-empty fruit. Read more
Caigua’s flavor also experiences a significant change by becoming somewhat pepper-like as opposed to the mild, cucumber-like flavor of the unripe fruit. This vegetable can be consumed raw, pickled, or cooked in both savory and sweet dishes, and it is commonly enjoyed as an ingredient in salads or various grilled, smoked, baked, or roasted specialties.
Caigua’s distinct flavor is particularly elevated when paired with other vegetables and smoked trout. The plant has gradually started to disappear from the local population’s diet until producers from the agro-ecological organization called Mano a Mano joined efforts and are now trying to reintroduce this valuable plant by growing it and placing it on the fair-trade market.
