The word "calabash" comes from the Spanish calabaza.
The sweet gourd comes from a creeping shrub of America and Africa; its white and delicate pulp is eaten raw, in salads, baked or boiled, even in stews, with bacon and fine herbs (Martinique), or in curry, with beef (Sri Lanka).
In Japan, the flesh of certain varieties...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.