CURCURBITACEAE (Gourd family)
The gourd family includes plants that are utilized as a source of fruits such as the melons and watermelons, but also includes varieties such as pumpkins, squashes, gherkins and cucumbers that are regarded as vegetables. Gourds, on the other hand, are mainly ornamental.
Pumpkins and Squashes (Curcurbita)
Pumpkins and squashes are of American origin, and there are a number of species. In America, the terms winter and summer squash are used to differentiate between different varieties. The summer squash (C. pepo) is eaten in the immature stage whilst the other varieties of the same species, such as pumpkins and winter squash, are harvested when fully mature. These can be stored for use during winter, and are thus also known as winter squash. In Britain, summer squashes are called marrows and the term winter squash is not used.
Pumpkins and squashes are good sources of vitamin A, and the yellow varieties supply in excess of 3 500 IU of this vitamin per 100g. Pumpkins are also a good source of the minerals calcium, potassium and silicon. Pumpkins can be eaten raw if grated into a salad, or they can be steamed or baked. Baked winter pumpkin is very nutritious and satisfying and supplies a high nutrient density.
Cucumber (Cucumis sativa)
Cucumbers have been used for thousands of years, and they were known to the ancient Egyptians. Today there are many different varieties that are cultivated for human consumption. They consist largely of water, minerals and vitamins, and are thus compatible with either fruits or vegetables, and can be used as a refreshing addition to salads or snacks. Cucumbers are mainly eaten raw, but they are also delicious when briefly cooked and prepared in a sweet and sour sauce. Some cultivars are pickled and preserved in vinegar, but it would be better to use brands that are preserved in brine, or to prepare one’s own preserve substituting lemon juice for vinegar. Gherkins are also used for pickling, but they are derived from another species of Cucumis.