This particular variety of fuzzy gourd, also known as mao gua or mokwa, is an early to mid-season hybrid that is both vigorous and highly productive. The fruits are a rich dark green color, typically reaching lengths of 8 to 10 inches and widths of 2 to 3 inches. It is known for its resilient growth and abundant yield.
The fruit, called chi qua, comes from the plant Benincasa hispida var. chieh-qua, a type of wax gourd that has long been a staple in Chinese cuisine. In Chinese, it is commonly referred to as chi qua (节瓜 or 節瓜, pinyin: jiéguā), but it also goes by the name moa qua or mao gua (毛瓜, pinyin: máoguā), which literally translates to "hairy gourd" in English.
In English-speaking regions, this vegetable is known by various names, including hairy melon, hairy gourd, fuzzy gourd, fuzzy squash, Chinese preserving melon, wax gourd, or small winter melon.
For culinary uses, fuzzy gourd can be a versatile ingredient and is often used as a zucchini substitute in many dishes. To preserve its flavor, it's best not to overcook it. The gourd can be cut into chunks and used in a variety of cooking methods, including steaming, stir-frying, soups, and braising. It also works well when stuffed with meat and baked, making it a great ingredient in a variety of savory dishes.