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Oppo — Bottle Gourd — Vegetables — Tropical - Asian Vegetables — perishables

Oppo Squash - Bottle Gourd

Opo squash or bottle gourd or lauki, is a light green, elongated vegetable popular in Asian and African cuisines. It has a mild flavor, soft texture, and high water content, making it ideal for curries, stews, soups, and even desserts. Rich in fiber, vitamin C, and low in calories.

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Opo Squash (Bottle Gourd): A Global Vegetable With Local Flavors

Overview & Names

Opo squash, commonly known as bottle gourd, is a long, light green vegetable popular in Asian, African, and Caribbean cuisines. Scientifically known as Lagenaria siceraria, it goes by various names:

  • India: Lauki, Doodhi, Sorakaya
  • China: Hu lu gua (葫芦瓜)
  • Philippines: Upo
  • Africa: Calabash
  • Caribbean: Long squash
  • Middle East: Kadoo

Varieties

Opo squash comes in several shapes and sizes, including:

  • Long, cylindrical types (most common for cooking)
  • Round or bulbous types (used for both cooking and utensil-making)
  • Hybrid varieties bred for pest resistance and high yield

Nutrition Profile (per 100g, raw)

  • Calories: 14 kcal
  • Water: 92–95%
  • Carbs: 3.5g
  • Protein: 0.6g
  • Fat: 0.1g
  • Fiber: 1.2g
  • Vitamins: Vitamin C, B6, folate
  • Minerals: Calcium, magnesium, potassium

It's low in calories and high in water, making it excellent for hydration, weight loss, and heart health.

Texture, Smell, and Flavor

  • Texture: Smooth, firm outer skin with soft, spongy inner flesh when cooked. Seeds may be tender or hard, depending on maturity.
  • Smell: Mild, grassy aroma when raw; neutral to slightly earthy when cooked.
  • Flavor: Very mild and subtly sweet—readily absorbs the flavor of spices and other ingredients it is cooked with.

How to Eat Opo Squash

  • Raw: Thinly shredded or sliced in salads (young and tender squash only)
  • Cooked:
    • Stews & Curries: Absorbs spices and balances heat
    • Soups: Adds body and bulk
    • Stuffed & Baked: Often filled with spiced lentils or meat
    • Fritters & Koftas: Grated, spiced, and fried
    • Juice: Consumed in Ayurvedic diets for liver detox and digestion

Culinary Uses

  • India: Lauki curry, lauki kofta, lauki halwa
  • China: Stir-fries with garlic and soy
  • Philippines: Upo with shrimp or pork in brothy stews
  • Middle East: Stuffed with rice, meat, and spices

Allergies and Considerations

  • Generally safe, but bitter bottle gourd may contain toxic compounds called cucurbitacins, which can cause stomach issues.
  • Always taste a small piece raw—if bitter, discard immediately.
  • Rare allergies may cause itching or rash.

Glycemic Index

  • Opo squash has a very low glycemic index (GI < 15), making it ideal for diabetic diets.

Producing Countries

  • Top producers:
    • India (major global leader)
    • China
    • Bangladesh
    • Vietnam
    • Philippines
    • Egypt
  • It is cultivated in tropical and subtropical climates around the world.

Cultivation & Annual Output

  • Requires warm temperatures, moderate rainfall, and well-drained soil.
  • Grown as an annual vine crop and harvested 2–3 months after sowing.
  • Annual output (estimated): Over 5 million metric tons globally, with India contributing the majority share.

Global Availability & Acceptance

  • Widely accepted in Asia, Africa, and Middle East; gaining popularity in Western countries for its health benefits.
  • Readily available in ethnic and organic markets in North America and Europe.
  • Increasing use in vegan and plant-based diets.

Farms & Major Producers

  • India: Uttar Pradesh, Maharashtra, Bihar, Andhra Pradesh
  • China: Guangdong, Fujian, Guangxi
  • Bangladesh: Dhaka, Rajshahi
  • Large-scale organic farms have started exporting to the U.S., U.K., and Gulf countries.
  • Local markets: $0.30–$1.00 per kg in producing countries
  • Export markets: $2.00–$5.00 per kg depending on region and season
  • Price fluctuates based on monsoon patterns, transport, and international demand.

Future Outlook & Climate Impact

  • Global warming may affect opo squash yields due to increased pest infestation and extreme temperature swings.
  • However, drought-tolerant hybrid varieties are under development.
  • Its low water footprint and versatility make it a sustainable crop for the future.
  • The future is promising, especially with growing interest in plant-based diets, food security, and traditional medicines.

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