| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 1g | 0g | 62g |
| sugars | fibre | protein | salt |
| 49g | 4g | 1g | 0.03g |
As a traditionalist at heart rooted in the seaside cuisine of Portland, I’ve always held a soft spot for New England seafood. However, when I stumbled upon the vibrant vegetable-based recipe of Sweet and Sour Ivy Gourd, I was instantly hooked. This dish, with its vibrant colors and tangy-sweet flavors, provides a refreshing contrast to my usual seafood fare, opening up a world of tropical tastes that still deliver that salty balance I treasure.
Relishing the Rainbow of Flavors
What particularly impresses me about the Sweet and Sour Ivy Gourd recipe is its unique combination of flavors. The Ivy Gourd, a veggie delight with a subtle, cucumber-like flavor, pairs beautifully with the tropical notes of pineapple and mango. Alongside this, the punchy strawberries bring a beautiful sweet sharpness, balancing out the sugar’s sweetness and vinegar’s acidity perfectly. As a result, this dish conjures up memories of a tropical escape, with each bite acting as a transportive journey with the deep earthy taste of the Ivy Gourd grounding the overall experience.
A Dish Full of Health
Aside from the mouthwatering explosion of flavors it brings, this Sweet and Sour Ivy Gourd also comes loaded with a bounty of health benefits. Ivy Gourd, scientifically known as Coccinia grandis, is reputed for its anti-inflammatory and antioxidant properties, which contribute to overall wellness. Not to mention, it’s low in calories and high in essential nutrients like Vitamin A and C – making it a true power-packed veggie! This dish is a stellar example of a meal that marries flavor and nutrition splendidly.
For those who savor a good Sweet and Sour Cabbage, a classic staple in many households, this recipe with its tropical twist is sure to be a hit. Additionally, its vibrant and tangy flavors pair incredibly well with a grilled chicken breast or a piece of grilled fish, creating a balanced, filling meal that can easily cater to various palettes and dietary restrictions.
As a mother of two lovely girls, Erin and Samantha, the importance of cooking meals that are both delicious and nutritious is ever-present, and the Sweet and Sour Ivy Gourd brings a smile to our meal times. And so, from my kitchen in Portland to yours wherever you may be, I hope this recipe brings you the same joy and satisfaction it’s brought to mine!
What You’ll Need
- 24 Ivy Gourds
- 1 cup of Pineapple, chopped
- 1 Mango, peeled and chopped
- 1 cup of Strawberries, chopped
- 1 cup of Sugar
- 1/2 cup of Vinegar
- 2 tablespoons of Cornstarch
- 1/2 cup of Cold water
- Salt to taste
Method
Step One
Begin by rinsing the ivy gourds thoroughly under cold water. Slice both ends off each gourd and cut them into halves lengthwise. Set aside.
Step Two
Get a large pan and place it over medium heat. Add in your chopped pineapple, mango and strawberries. Stir occasionally and allow the fruit to cook until it has softened.
Step Three
Add the sugar and vinegar to the pan with the fruit. Continue to stir until the sugar has fully dissolved.
Step Four
In a separate bowl, combine the cornstarch with the cold water. Stir together until the cornstarch has completely dissolved, leaving no lumps.
Step Five
Slowly pour the cornstarch mixture into the pan with the fruit, stirring continuously. Bring the contents of the pan to a boil and then reduce the heat to low. Allow the mixture to simmer, while stirring occasionally, until it has thickened.
Step Six
Add your ivy gourds to the pan, stirring until they are fully coated in the sweet and sour sauce. Add salt to taste. Allow the dish to simmer for another 15-20 minutes, or until the ivy gourds are tender.
Step Seven
Once the ivy gourds are cooked to your liking, remove the pan from heat. Serve your Sweet and Sour Ivy Gourd while hot and enjoy!
