Skip to content
Sign In Subscribe
Oppo — Bottle Gourd — Vegetables — Tropical - Asian Vegetables — perishables

Oppo Squash - Bottle Gourd

Opo squash or bottle gourd or lauki, is a light green, elongated vegetable popular in Asian and African cuisines. It has a mild flavor, soft texture, and high water content, making it ideal for curries, stews, soups, and even desserts. Rich in fiber, vitamin C, and low in calories.

,   and  Food Pulse
2 min read

Table of Contents

Opo Squash (Bottle Gourd): A Global Vegetable With Local Flavors

Overview & Names

Opo squash, commonly known as bottle gourd, is a long, light green vegetable popular in Asian, African, and Caribbean cuisines. Scientifically known as Lagenaria siceraria, it goes by various names:

  • India: Lauki, Doodhi, Sorakaya
  • China: Hu lu gua (葫芦瓜)
  • Philippines: Upo
  • Africa: Calabash
  • Caribbean: Long squash
  • Middle East: Kadoo

Varieties

Opo squash comes in several shapes and sizes, including:

  • Long, cylindrical types (most common for cooking)
  • Round or bulbous types (used for both cooking and utensil-making)
  • Hybrid varieties bred for pest resistance and high yield

Nutrition Profile (per 100g, raw)

  • Calories: 14 kcal
  • Water: 92–95%
  • Carbs: 3.5g
  • Protein: 0.6g
  • Fat: 0.1g
  • Fiber: 1.2g
  • Vitamins: Vitamin C, B6, folate
  • Minerals: Calcium, magnesium, potassium

It's low in calories and high in water, making it excellent for hydration, weight loss, and heart health.

Texture, Smell, and Flavor

  • Texture: Smooth, firm outer skin with soft, spongy inner flesh when cooked. Seeds may be tender or hard, depending on maturity.
  • Smell: Mild, grassy aroma when raw; neutral to slightly earthy when cooked.
  • Flavor: Very mild and subtly sweet—readily absorbs the flavor of spices and other ingredients it is cooked with.

How to Eat Opo Squash

  • Raw: Thinly shredded or sliced in salads (young and tender squash only)
  • Cooked:
    • Stews & Curries: Absorbs spices and balances heat
    • Soups: Adds body and bulk
    • Stuffed & Baked: Often filled with spiced lentils or meat
    • Fritters & Koftas: Grated, spiced, and fried
    • Juice: Consumed in Ayurvedic diets for liver detox and digestion

Culinary Uses

  • India: Lauki curry, lauki kofta, lauki halwa
  • China: Stir-fries with garlic and soy
  • Philippines: Upo with shrimp or pork in brothy stews
  • Middle East: Stuffed with rice, meat, and spices

Allergies and Considerations

  • Generally safe, but bitter bottle gourd may contain toxic compounds called cucurbitacins, which can cause stomach issues.
  • Always taste a small piece raw—if bitter, discard immediately.
  • Rare allergies may cause itching or rash.

Glycemic Index

  • Opo squash has a very low glycemic index (GI < 15), making it ideal for diabetic diets.

Producing Countries

  • Top producers:
    • India (major global leader)
    • China
    • Bangladesh
    • Vietnam
    • Philippines
    • Egypt
  • It is cultivated in tropical and subtropical climates around the world.

Cultivation & Annual Output

  • Requires warm temperatures, moderate rainfall, and well-drained soil.
  • Grown as an annual vine crop and harvested 2–3 months after sowing.
  • Annual output (estimated): Over 5 million metric tons globally, with India contributing the majority share.

Global Availability & Acceptance

  • Widely accepted in Asia, Africa, and Middle East; gaining popularity in Western countries for its health benefits.
  • Readily available in ethnic and organic markets in North America and Europe.
  • Increasing use in vegan and plant-based diets.

Farms & Major Producers

  • India: Uttar Pradesh, Maharashtra, Bihar, Andhra Pradesh
  • China: Guangdong, Fujian, Guangxi
  • Bangladesh: Dhaka, Rajshahi
  • Large-scale organic farms have started exporting to the U.S., U.K., and Gulf countries.
  • Local markets: $0.30–$1.00 per kg in producing countries
  • Export markets: $2.00–$5.00 per kg depending on region and season
  • Price fluctuates based on monsoon patterns, transport, and international demand.

Future Outlook & Climate Impact

  • Global warming may affect opo squash yields due to increased pest infestation and extreme temperature swings.
  • However, drought-tolerant hybrid varieties are under development.
  • Its low water footprint and versatility make it a sustainable crop for the future.
  • The future is promising, especially with growing interest in plant-based diets, food security, and traditional medicines.

Latest

Urban Fruit Gardens
urban fruits

Urban Fruit Gardens

Planting fruit trees in sidewalks, medians, and parks can indeed help address food insecurity, improve urban biodiversity, and create stronger community bonds. Schools can involve students to plant and nurture trees in school yards and harvest and enjoy.

,   and  Food Pulse
Members Public
SMART HOME FOOD MANAGEMENT SYSTEM (Food Pulse)
Food Waste

SMART HOME FOOD MANAGEMENT SYSTEM (Food Pulse)

Document all food items at home/store with location, images, expiry, alerts. Track what exists, where, when bought, and when it should be used. Prompt timely use, donation, or sale of items to reduce waste Reduce overspending, duplication, and clutter

,   and  Food Pulse
Members Public
Rethinking Food Waste: A Food Pulse Perspective
Food Waste

Rethinking Food Waste: A Food Pulse Perspective

At Food Pulse, we echo the EPA's more mindful term, "wasted food," which emphasizes that food still holds value and should not be treated as garbage. Our goal is to reconnect people to the entire food journey—from soil to plate—and help reduce waste at each step.

,   and  Food Pulse
Members Public
Microplastics in Seafood
microplastics

Microplastics in Seafood

Microplastics are not just an environmental problem; they pose potential health risks. These minuscule particles can carry harmful chemicals, and prolonged exposure may contribute to inflammation and cardiovascular issues, especially in older adults.

,   and  Food Pulse
Members Public