Luffa
The luffa is the fruit of an annual creeper and there exists two types on the islands. One is smooth-skinned, and the other has ten lateral, sharply acute ribs on the skin called the angled luffa or ridged gourd. Both have a spongy, fibrous flesh that has a bland, faintly sweet and bitter taste. Always choose young, firm fruit that is no more than 45cm. in length with unblemished skin. Before cooking, the ribs and skin must be removed with a knife to reduce the bitterness.
The luffa is used in fish bouyon, giving it a sweetish taste and also in fish daube.
The tender leaves are also used as a form of spinach or bred. When the fruit is fully ripened it is very fibrous. The fully developed fruit is the source of the loofah scrubbing sponge which is used in bathrooms and kitchens.
The name Pipangay may have originated from the Tamil word peerkangai which is the name for the gourd in Tamil Naidoo.
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