Fig-leaf Gourd Seed

Cucurbita ficifolia is a vining squash with fig-shaped leaves that grows well at cool, high altitudes. The fruits are round to oblong, about the size of a watermelon, with a hard, smooth rind marbled or striped in green and white. The pale flesh is stringy and mild, and the interior holds many flat seeds. The seeds are about 1.5 to 2 cm long and typically black or dark brown, though cream-colored forms exist, with a smooth, glossy coat. The kernel is similar to other pumpkin seeds, with a nutty taste once roasted. They are sold in markets in Mexico and Central America, either shelled or roasted in the shell and eaten as a snack.

This squash is native to the highlands of Mexico, Central America and perhaps the Andes, and it has been cultivated there since pre-Columbian times. It is one of the five domesticated species of Cucurbita. It spread to Europe and Asia after the Spanish conquest and is now grown in the mountains of India, Nepal, China and the Philippines. The name chilacayote comes from Nahuatl, probably chilacayotli, meaning smooth gourd or related words, and the species name ficifolia means fig-leaved in Latin.

Fig-leaf gourd was cultivated in the highlands of Mexico and the Andes long before the arrival of Europeans, with archaeological records showing use over several thousand years. It is a perennial in frost-free areas and a hardy, vigorous crop that can yield fruits that keep for a year or more when stored cool, making it a valuable food reserve.

In Mexico, the stringy flesh is cooked in sweet syrup to make dishes served at holidays, especially around Christmas and the Day of the Dead, and the immature fruits are used in soups, stews and fillings. The seeds are dried and roasted or ground and used in sauces. In Central America and the Andes, the squash is used in drinks and desserts. In Europe, the cooked flesh was used in making jams and a candied confection called cabello de ángel, angel hair, which is common in Spain.

The plant also spread to hill regions of Asia, where the seeds, fruit and shoots are used in local dishes, and its tolerance to cool climates keeps it valued in mountain agriculture.

The seeds are roasted and salted for snacking, hulled and used like pepitas in sauces and baked goods, or ground into a paste. The flesh is cooked into jams, sweet confections, soups, stews and fruity beverages, and is a classic filling for pastries in Spain and Latin America. The young shoots and flowers may be cooked as greens. In some regions, the strong, long-lasting fruit is used as animal feed. Roasting the seeds in a dry pan improves flavor.

Fig-leaf gourd seeds provide fat, protein, minerals and fiber like other squash seeds. The flesh is low in calories and high in water. Traditional medicine in Latin America and Asia uses the fruit for blood sugar, and laboratory and some small studies have looked at extracts from the fruit, but human evidence is limited and no firm claims can be made. The seeds are best regarded as a nutritious snack and not a treatment for any disease.