The ivy gourd is a tropical vine grown for its small edible fruits, green ripening to red, which are reminiscent of gherkins. They may be eaten immature and green, or mature and deep red. They are slightly sour and may be fried with cubed potatoes. The young shoots and leaves may also be eaten as greens. The fruit is commonly eaten in Indian cuisine. Natives of Thailand, Indonesia, and other South East Asian countries also consume the fruit and leaves. Cultivation of ivy gourd in home gardens has been encouraged in Thailand due to its being a good source of several micronutrients, including vitamins A and C. Said to be beneficial to people with diabetes.
