Snake gourd (Trichosanthes cucumerina L.

) So called because of the long, narrow fruit that resembles a snake when fully mature, the plant is a tropical vine of the squash family (Cucurbitaceae). Other common names are serpent gourd, viper gourd, snake tomato, long tomato, serpent cucumber or Chinese cucumber (English), chichinga (Bengal), padwal (Maharashtra), padavalanga (Malayalam), pathola (Sinhala), and potlakaaya (Telugu). In the Philippines, the local names are: melon-daga, melon-melonan, pakupis, upong-ahas, tabubok or tabugok (Tagalog); karkarabasa-ti-aso, pakupis, parparya (Iloko); sekwa or surosandiya (Bisaya); sekwa (Cebuano); sonson di otot (Kalagan); and buntik diriit or ramudyu (Hanunuo). Snake gourd is believed to have originated from South Asia, particularly in India, but now can be found growing as wild plants in other Asian regions like China, tropical regions of Bangladesh, Nepal, Pakistan, Sri Lanka, Myanmar, Vietnam, Indonesia, Malaysia, and the Philippines. In Australia, it is found in the Northern Territory, Queensland and in Western Australia. There are two varieties, namely: var. cucumerina, considered the wild-type; and var. anguina that is grown and commercialized throughout the world. Snake gourd is an annual herb that climbs up to 6 meters high by its 2-3 branched tendrils. The separate male and female flowers that bloom at night are delicate white, very aromatic and fringed with fine hairs. The fruit may reach a length of 2 meters but usually curved and will break when bent, varies in color from dark green with several light green streaks to white. The soft mucilaginous flesh is similar to that of the sponge gourd or patola (Luffa cylindrica L.) and bottle gourd or upo (Lagenaria siceraria (Molina) Standl.), and tastes like the common cucumber or pepino (Cucumis sativus L.), although some cultivars may have a slightly bitter flavor. Immature fruits of the snake gourd can be eaten raw as side dish or pickles. Young and unripe fruits are cooked as vegetable in curries, yogurts, stuffings, or simply stir-fried. When fully ripe, the flesh turns red and can be used as a substitute for tomato sauce in cooking. The fruit is rich in Vitamins C and E, and has a crude protein content of 30.18%. The predominant mineral elements are potassium (121.60 mg per 100 g) and phosphorus (135.0 mg per 100 g), but sodium, magnesium, and zinc are also found in considerable amounts. The young leaves, shoots, and tendrils, which are also used as greens, are rich in flavonoids, carotenoids, and phenolic compounds. Aside from its nutritional value, snake gourd is also recognized for its medicinal properties. Since the ancient times, people are using the extract of its fruit to expel or kill worm parasites of the intestine, induce vomiting and cause vowel movement. It can also be used in treating fevers and even dandruffs. Researchers are also exploring the potentials of extracting the innate phytochemicals that can be useful for other purposes, including its antibacterial, antidiabetic, anti-cancer, anti-inflammatory, and anti-dengue mosquito properties, and liver protector. Horticulturists, who are intrigued by the long, curiously-shaped fruits, the white, frilly, nightblooming flowers, and the rampant vine, made snake gourd a striking addition to the tropical landscape as an ornamental vegetable crop. Breeders around the world are investing on improving this crop to develop interesting cultivars that can be introduced to the market. The plant is easily propagated by seeds. - Jorge R. Sahagun