The Ash Gourd (Petha) Explained

The ash gourd (Benincasa hispida), called petha in Hindi, is a large, pale, waxy-skinned gourd that grows on a trailing annual vine and is eaten as a vegetable across India and made into the translucent candied sweet known as petha. The ash gourd belongs to the cucurbit family, and it is also known as winter melon, white gourd or wax gourd in English.

The fruit is mild in taste, very high in water and stores for months, which has made it a staple in kitchen gardens and household stores from Kerala to Uttar Pradesh. This article explains what the ash gourd is, why it has so many names, where and when it is grown, how Agra-style petha is made, and how the gourd is used in cooking, tradition and everyday life.

Quick Facts

Key Takeaways

• The ash gourd (Benincasa hispida) is a cucurbit vegetable known in Hindi as petha and in Sanskrit as kushmanda.
• The name “ash gourd” comes from the whitish, ash-like waxy bloom that covers the skin of the mature fruit.
• Agra is the best-known centre of petha, a sweet made by cooking pieces of ash gourd in sugar syrup after soaking them in limewater.
• Ash gourd is more than 90 percent water, is low in calories and, with its thick wax, can be stored for several months in a cool, airy place.
• Ash gourd is used in dishes such as Kerala olan, Bengali chal kumro, South Indian kootu and sambar, and in dried lentil wafers.
• Ash gourd vines depend on bees for pollination, because male and female flowers are borne separately on the same plant.

What is an ash gourd?

An ash gourd is the large, round to oblong fruit of Benincasa hispida, a vine of the cucurbit family Cucurbitaceae. It is a vegetable that is harvested when green and hairy for tender cooking or when mature and waxy for long storage and sweet-making.

The plant is the only species in its genus. It is a coarse, hairy annual vine that spreads along the ground or climbs over supports using branched tendrils. The leaves are broad, lobed and rough to the touch. The flowers are large and bright yellow, and the fruit can weigh anything from about one kilogram to well over ten kilograms in some varieties. The flesh is white, firm, juicy and mostly bland, and the centre holds a cavity with flat, pale seeds.

The ash gourd is believed to have originated in tropical and subtropical Asia, and it has been cultivated for many centuries in India, China and South-East Asia. In India it has an old presence in cooking and in traditional medicine.

Why is it called ash gourd, petha and winter melon?

It is called ash gourd because the mature fruit develops a fine, white, powdery wax on its skin that looks like ash. The same fruit is called petha in Hindi, winter melon in English-language trade and many other names across Indian and Asian languages.

Young fruits are covered with stiff hairs and are green. As they ripen, the hairs fall off and the white wax forms, which protects the fruit from moisture loss and decay. This is also why the fruit keeps for months. The English term “winter melon” refers to its ability to be stored through winter, even though it is not a true melon and grows in warm weather.

The word petha is used both for the vegetable in northern India and for the candied sweet made from it. In English, the gourd is also sold under the name white gourd or wax gourd in Asian grocery stores.

Where is the ash gourd grown in India?

The ash gourd is grown in almost every state of India, mostly in warm plains and coastal regions, and often as a home-garden or small-farm crop. Uttar Pradesh, Bihar, West Bengal, Odisha, Karnataka, Kerala, Tamil Nadu, Andhra Pradesh and Maharashtra all have notable cultivation.

The ash gourd prefers a warm and humid climate, and it grows best at temperatures that are well above 20 degrees Celsius. It does poorly in frost and in cold hill climates. It is more often a vegetable-garden crop than a large commercial plantation, though peri-urban farmers supply city markets and sweet manufacturers. Around Agra and nearby districts of western Uttar Pradesh, the gourd is grown in quantity to supply the petha industry.

India is regarded as one of the main producers of ash gourd in the world, alongside China and other South and South-East Asian countries, although separate production statistics for this minor vegetable are less reliable than those for major crops.

How is the ash gourd grown?

The ash gourd is grown from seed sown directly in pits or mounds, and the vine is allowed to trail on the ground or climb a trellis during the warm season. The crop takes around four to five months from sowing to a fully mature fruit.

• Season: Seeds are usually sown in February and March for a summer crop and in June and July with the monsoon for a kharif crop. In parts of the south and east, sowing can be done in other months.
• Soil: A well-drained, fertile loam with plenty of organic matter suits the crop, and heavy waterlogging should be avoided.
• Sowing: Several seeds are placed in each pit and thinned later to keep the healthiest seedlings.
• Training: The vines may spread across the ground, climb a trellis or grow over a roof or fence in village homes.
• Water and nutrients: Regular watering and manure support vine growth, especially during flowering and fruit set.
• Harvest: Tender fruits can be picked early for cooking. For storage and sweet-making, fruits are left until the vine dries and the skin has formed a thick waxy coating.

The plant is monoecious, with separate male and female flowers on the same vine. The flowers open for a short time in the morning and are visited by bees, which carry the pollen from male to female flowers. A shortage of pollinators can lead to poor fruit set, so wild bees such as mason bees and honey bees are valuable to the crop.

How is petha sweet made from the ash gourd?

Petha sweet is made by cutting mature ash gourd into pieces, firming them in limewater, boiling them until translucent and then cooking them in sugar syrup. The result is a soft, sweet, juicy candy that can be sold wet or dried and sugar-coated.

The steps in the traditional process are given below.

• Preparation: The gourd is peeled, the seeds and soft inner portion are removed, and the flesh is cut into cubes or pieces. The pieces are pricked with a fork so that the syrup can enter.
• Limewater soak: The pieces are soaked in a solution of edible lime (calcium hydroxide) for several hours. This makes the flesh firm so that it does not collapse during cooking.
• Washing: The pieces are rinsed several times in clean water to remove the lime.
• Boiling: They are boiled in water until they turn soft and translucent.
• Syrup cooking: The boiled pieces are cooked in sugar syrup, often flavoured with cardamom or rose water, until they absorb the sugar.
• Finishing: For dry petha the pieces are drained and dried until they develop a sugar crust. For wet petha they are stored in syrup.

Agra in Uttar Pradesh is the city most associated with petha, and the sweet is a popular gift item sold at shops and railway stations. Variations include flavoured types with saffron, paan, coconut, dry fruits, chocolate or fruit flavours, and a soft, syrup-filled type often called angoori petha.

How is ash gourd used in Indian cooking?

Ash gourd is used in Indian cooking as a mild, absorbent vegetable that takes on the flavour of spices, coconut, lentils and curd. It is cooked in curries, stews, soups, lentil dishes, sweets and pickles in almost every region.

• Kerala: Kumbalanga olan, a light dish of ash gourd and cowpeas cooked in coconut milk and served in the traditional sadya feast.
• Bengal: Chal kumro dishes, including ghonto and light mustard-based preparations, and sun-dried lentil dumplings called bori that are made with grated ash gourd.
• Tamil Nadu and Karnataka: Poosanikai kootu, sambar, and buttermilk-based curries made with ash gourd.
• Andhra Pradesh and Telangana: Boodida gummadikaya in pulusu and curry preparations, and sun-dried urad dal wafers (vadiyalu) made with grated ash gourd.
• North India: Cooked as a dry or gravy vegetable, and candied as petha or preserved as murabba.
• Juice: Fresh ash gourd juice is a popular morning drink in some households, taken on the belief that it is cooling.

The seeds can be dried and used in sweets and in some regional preparations, and the tender leaves and flower buds are eaten as greens in some areas. Because the flesh is so neutral in taste, it works well with strong spices and with sweet preparations alike.

What is the nutritional value of the ash gourd?

The ash gourd is a low-calorie vegetable that is made up of more than 90 percent water and contains small amounts of fibre, vitamin C, potassium and several B vitamins. It is not a concentrated source of protein or fat.

Because of its high water content and low energy density, ash gourd is often included in light meals and in diets aimed at keeping calorie intake low. It also provides some fibre to aid digestion. As with any vegetable, its nutrient content varies with the variety, the maturity of the fruit and the method of cooking.

Candied petha is a different food. It has a large amount of added sugar, so its energy content is much higher than that of the fresh gourd. People with diabetes or those watching their sugar intake should treat petha as a sweet, not as a vegetable.

What is the role of ash gourd in tradition and Ayurveda?

The ash gourd, known as kushmanda in Sanskrit, appears in traditional Indian medicine and in religious and cultural practice. In Ayurveda it is regarded as a cooling food, and it is used in tonics and in preparations such as kushmanda rasayana.

Traditional systems use the fruit, seeds and juice for a variety of purposes, and the gourd is commonly described as cooling and nourishing. These are traditional beliefs. Scientific evidence for specific health claims is limited, and ash gourd should not be treated as a substitute for medical care.

In several parts of India, particularly in the south and west, an ash gourd is also used in a ritual to ward off the evil eye. The gourd is broken or smashed in front of a new house, a new vehicle or a new business, and the act is believed to remove ill luck. The name kushmanda also appears in Hindu tradition as a name of the goddess Kushmanda, worshipped on the fourth day of Navratri.

Which pests and diseases affect the ash gourd, and how is it stored?

The ash gourd is affected mainly by the melon fruit fly, red pumpkin beetle, downy mildew and powdery mildew, while its thick waxy skin makes it one of the best-keeping vegetables once harvested.

• Fruit fly (Bactrocera cucurbitae): Lays eggs in young fruits, and the maggots rot the flesh. Collecting and burying affected fruits and using traps help.
• Red pumpkin beetle: Eats the leaves of young seedlings, which can severely set back the crop.
• Downy and powdery mildew: Fungal diseases that cause yellow patches or a white coating on leaves in humid weather.
• Viral diseases: Spread by sap-sucking insects such as whiteflies and aphids, producing mottled and curled leaves.

After harvest, mature fruits are cleaned of soil, left in the shade to harden and stored in a cool, dry and airy place, away from direct contact with the ground. Handled gently, without bruises or cracks, a mature ash gourd can stay in good condition for several months. Once cut, the pieces should be refrigerated and used within a few days.

Bottom Line

The ash gourd, or petha, is a long-keeping Indian vegetable whose mild flesh feeds everyday meals from Kerala to Bengal and whose candied form made Agra famous. Its waxy skin, warm-season vine and bee-dependent flowers make it a useful crop for kitchen gardens and small farms.

Frequently Asked Questions

What is an ash gourd?

An ash gourd is the large, pale fruit of Benincasa hispida, a vine of the cucurbit family. It is also called petha, white gourd, wax gourd and winter melon. The name comes from the ash-like white wax on the mature skin.

Is petha the same as ash gourd?

Yes, petha is the Hindi name for the ash gourd vegetable, and it is also the name of the candied sweet made from it. The sweet is prepared by soaking pieces of the gourd in limewater and then cooking them in sugar syrup. Agra is the city best known for it.

Where does ash gourd grow in India?

Ash gourd grows in most Indian states, particularly in warm plains and coastal areas, including Uttar Pradesh, Bihar, West Bengal, Odisha, Karnataka, Kerala, Tamil Nadu and Maharashtra. It prefers warm, humid weather and does poorly in frost. It is common in kitchen gardens as well as on farms.

How long does an ash gourd last after harvest?

A mature, uncut ash gourd can last for several months if it is stored in a cool, dry and airy place. The thick waxy coating slows moisture loss and decay. Once the gourd is cut, the pieces should be refrigerated and used within a few days.

Is ash gourd good for weight management?

Ash gourd is a low-calorie vegetable, because it is more than 90 percent water and contains little fat. This makes it a light addition to meals. The candied petha sweet, however, is high in sugar and does not have this advantage.

Why is ash gourd broken in front of new houses and vehicles?

In parts of India, an ash gourd is smashed at the entrance of a new house, vehicle or shop as a traditional ritual to ward off the evil eye. The act is meant to take away ill luck from the new beginning. It is a cultural custom and not a scientific practice.

{“@context”:”https://schema.org”,”@graph”:[{“@type”:”FAQPage”,”mainEntity”:[{“@type”:”Question”,”name”:”What is an ash gourd?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”An ash gourd is the large, pale fruit of Benincasa hispida, a vine of the cucurbit family. It is also called petha, white gourd, wax gourd and winter melon. The name comes from the ash-like white wax on the mature skin.”}},{“@type”:”Question”,”name”:”Is petha the same as ash gourd?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”Yes, petha is the Hindi name for the ash gourd vegetable, and it is also the name of the candied sweet made from it. The sweet is prepared by soaking pieces of the gourd in limewater and then cooking them in sugar syrup. Agra is the city best known for it.”}},{“@type”:”Question”,”name”:”Where does ash gourd grow in India?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”Ash gourd grows in most Indian states, particularly in warm plains and coastal areas, including Uttar Pradesh, Bihar, West Bengal, Odisha, Karnataka, Kerala, Tamil Nadu and Maharashtra. It prefers warm, humid weather and does poorly in frost. It is common in kitchen gardens as well as on farms.”}},{“@type”:”Question”,”name”:”How long does an ash gourd last after harvest?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”A mature, uncut ash gourd can last for several months if it is stored in a cool, dry and airy place. The thick waxy coating slows moisture loss and decay. Once the gourd is cut, the pieces should be refrigerated and used within a few days.”}},{“@type”:”Question”,”name”:”Is ash gourd good for weight management?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”Ash gourd is a low-calorie vegetable, because it is more than 90 percent water and contains little fat. This makes it a light addition to meals. The candied petha sweet, however, is high in sugar and does not have this advantage.”}},{“@type”:”Question”,”name”:”Why is ash gourd broken in front of new houses and vehicles?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”In parts of India, an ash gourd is smashed at the entrance of a new house, vehicle or shop as a traditional ritual to ward off the evil eye. The act is meant to take away ill luck from the new beginning. It is a cultural custom and not a scientific practice.”}}]}]}