Luffa

Luffa, sometimes called ridge gourd or sponge gourd, is a tropical vegetable harvested while still immature and tender. The flesh is soft and mildly sweet, with a texture somewhere between zucchini and okra. Once cooked, it becomes silky and absorbs the flavours of whatever it’s paired with.

It’s a staple in many Asian cuisines, turning up in stir-fries, soups, and curries across China, India, and Southeast Asia. In Australia, luffa is increasingly available at Asian grocery stores and farmers’ markets during the warmer months. It pairs well with garlic, ginger, and light sauces, and cooks quickly — usually needing only a few minutes in a hot pan or wok.

If left on the vine too long, the flesh dries out and the interior develops the coarse, fibrous network better known as a loofah sponge. The edible window is relatively short, so freshness matters when buying.