Caihua, known also as Caigua or Stuffing Cucumber, was likely domesticated in the Andes and consumed by various ancient cultures. Belonging to the pumpkin family, it has a teardrop to elongated shape.
The outside is yellowish-green, the inside a light green and white similar to a cucumber. Caiguas are eaten raw or pickled, added to salads or stuffed with mostly spicy fillings.
The Caihua has various traditional medicinal usages. Mainly it is believed to have cholesterol reducing, fat absorbing properties and preventing cardiac and coronary diseases.