cucumber or green pepper: the achocha is like both

Achocha (Cyclanthera pedata), also known as caigua, caihua, korila, slipper gourd, wild cucumber, and stuffing cucumber, is a deciduous, vining edible in the Cucurbit family. It is believed that achocha is native to certain regions of the Andes Mountains in Peru and Bolivia and was an important food crop to the Incas. However, achocha has been widely cultivated throughout South America, Central America, Mexico and the Caribbean for hundreds of years, so its specific origin is unclear.

A young achocha fruit developing.

Start seed of achocha as early in the season as you can, preferably indoors in January or even December and either plant after April, or plant sooner and protect from frost. Well-mulch the roots with straw or any other coarse mulch to take the heat off the roots, but otherwise, full to part sun is best. Feed regularly with organic, balanced fertilizer.

A more mature achocha fruit.

This fast growing vine can reach a height of 6-7 feet (2 m.) tall with palmate foliage. Small white flowers attract many pollinators, and will produce the small slipper-shaped fruits with edible seeds. Pick young and eat like a cucumber. On large, mature fruits, the seeds are removed and the fruits are served stuffed like peppers or fried, sautéed or baked in other dishes. Immature fruit is described as tasting like cucumber, whereas the cooked mature fruit has a bell pepper flavor.

Stuffed achocha