On Food and Cooking

Their tough, dry skin and hollow structure
encourage their use as edible containers; they
can be filled with sweet or savory liquids,
then baked, and eaten along with their
contents. Winter squashes can be stored for
months and many are available year-round,
but they’re at their prime shortly after harvest
in late fall. They keep best at a temperature
around 55ºF/15ºC and in relatively dry
conditions (50–70% relative humidity).

The Squash  Family

Asian   and African Species

Cucumber Cucumis    sativus

Gherkin Cucumis anguria

Melons: cantaloupe, honeydew,

etc.

Cucumis

melo

Watermelon Citrullus    lanatus

Winter/fuzzy    melon,  wax

gourd

Benincasa

hispida