Oriental Vegetables

Tong kwa (winter melon), a vegetable of the pumpkin family that is used to make soup.

Que zi (Chinese eggplant), a kind of very thin purple skinned eggplant that can be cooked without peeling, with a smooth and pleasant flavour.

Chang du (long bean), edible legume grown to consume its exceptionally long green pods, is a must in Chinese and Thai cuisine, it is characterized by being rich in proteins and vitamins.

See kwa (loofah), a cylindrical green fruit with dark lines running longitudinally, consumed in Asian cuisine, characterized by being rich in fibre.

Fou kwa (bitter melon), an oblong fruit with a warty surface, similar to cucumber, although with a more bitter and intense flavour. It is uses in oriental and Indian cuisine.

Kabocha, is a variety of Japanese pumpkin much appreciated for stuffed cooking or for confectionery.

Poo kwa, a vegetable from the cucurbit family with a flavour very similar to zucchini, its interior is white and its texture is soft and sweet.