Common name: Chinese Cucumber, Spiny bitter-cucumber, Chinese bitter-cucumber • Hindi: ककुर Kakur, कंटोला Kantola, ककरोल Kakrol • Manipuri: কারোত Karot • Marathi: Gulkakra • Malayalam: Kshudramalakasanda • Telugu: Varivalli • Bengali: গোলককরা Golkakra • Assamese: Bhat kerala • Sanskrit: Katamala
Botanical name: Momordica cochinchinensis Family: Cucurbitaceae (Pumpkin family)
Chinese cucumber is a traditional medicinal plant in India, China and
Vietnam, commonly seen growing in gardens with its red fruit and red pulp.
It is found throughout Asia and Australia. It is used in cooking, to make
candy and jam, and is thought to support the health of the eyes. Aril, the
red, oily pulp surrounding the seeds, is cooked along with seeds to flavor
and give its red color to a rice dish, xoi gac, which is served at festive
occasions such as weddings in Vietnam. It has large leaves and large white
flowers.
Medicinal uses: Seeds are used in Ayurvedic and Chinese
traditional medicine. The total beta-carotene in this fruit is very high.
| Photographed in Imphal, Manipur. |
Identification credit: R.K. Nimai Singh
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