What Is a Calabash Fruit: Uses, Types, and Growing Tips

The term calabash refers to a plant whose durable, hollowed-out fruit holds a unique place in cultural practices worldwide. Found in warmer climates, its versatility has allowed it to be used for both practical and artistic purposes for thousands of years.

Distinguishing Calabash Varieties

The name calabash is used for two different plants. The first is a vigorous vine, Lagenaria siceraria, a member of the squash family, Cucurbitaceae. This fast-growing annual plant has a climbing habit, large leaves, and white flowers that bloom at night. The fruits of this vine, often called bottle gourds, come in a variety of shapes and sizes, from round or serpentine to bottle or dipper shapes.

The second plant is the calabash tree, Crescentia cujete, from the Bignoniaceae family. Native to the tropical regions of the Americas, this small tree grows up to 10 meters tall with an open crown and crooked branches. Its large, spherical fruits grow directly from the thick branches or trunk, a phenomenon known as cauliflory. These fruits are round or ovoid and have a hard, woody shell.

Edibility and Culinary Applications

Only the fruit of the Lagenaria siceraria vine is consumed. The young gourds are harvested before the rind hardens and are treated as a vegetable. With a mild flavor similar to a mix of cucumber and zucchini, this gourd is a staple in many cuisines throughout Asia, Africa, and Latin America. It is used in curries, stir-fries, soups, and stews.

The fruit of the calabash tree, Crescentia cujete, is inedible and potentially toxic. While some traditional medicinal practices use its pulp, it is not recommended for general consumption as the raw pulp can be poisonous. It is important to be certain of the variety before handling or consuming it.

Cultural and Practical Uses

Once the Lagenaria siceraria gourd matures, its shell hardens and the flesh becomes inedible, making it suitable for non-culinary uses. To become durable, the gourds are cured by drying them for several months in a well-ventilated area until they are lightweight and the seeds rattle inside. Mold that forms on the surface during this process is normal and is scrubbed off later.

Once cured, the hard, waterproof shell can be fashioned into many items. In many cultures, these gourds are also canvases for artistic expression, decorated with carving, burning, or painting. Common uses include:

• Bowls, bottles, and cups
• Spoons and ladles
• Masks
• Other decorative objects

The calabash’s hollow, resonant body is ideal for creating musical instruments. In West Africa, the kora, a 21-string harp-lute, uses a large half-calabash as its resonator. The shekere is a percussion instrument made from a dried gourd wrapped in a net of beads or shells. The Brazilian berimbau, a single-string musical bow, also uses a gourd resonator to amplify its sound.

Growing Your Own Calabash

Cultivating the calabash vine, Lagenaria siceraria, requires a warm climate with a long growing season of at least 90 to 120 days and a location with full sun. The plant prefers fertile, well-drained soil. Because it is a strong vine, a sturdy trellis, fence, or arbor is necessary to support the heavy fruits and keep them off the ground to prevent rotting.

Plant seeds after the last frost once the soil has warmed; soaking them for 24 hours beforehand can speed up germination. Provide consistent watering, but do not let the soil become waterlogged. The harvesting time depends on the intended use. For eating, pick gourds when they are young and tender. For crafting, leave them on the vine to mature fully until the shell is hard and the stem is dry.