Asian Squash Category

A native of Pakistan, this mild vegetable has a slightly bitter edge that pairs well with sweet and acidic ingredients in stir-fry dishes. You can also eat it raw, or dry it to make a loofa sponge. You can leave the peel on, but some people find the flavor off-putting. Remove any large seeds if you wish to cut the bitterness.

This bitter vegetable is believed to have medicinal properties and is widely used throughout Asia.

This Middle-Eastern summer squash looks a lot like spaghetti squash, only it has a thin, edible skin. It's similar to zucchini, but its larger size makes it a natural for stuffing.

This sweet and mild squash has a fuzzy feel to it.

This is fairly bitter. Choose melons that are bright green. They turn tough and yellow as they age. You can eat the peels and seeds, or scrape out the seeds to reduce the bitterness.

This is a mild squash, similar to zucchini.

This Asian squash-like fruit has a mild flavor similar to a cucumber. It should be peeled, seeded, and cooked before eating. Don't confuse it with sweet melons like Honeydews or cantaloupes, which sometimes also go by the name "winter melons."