Winter melon.

Winter melon, fak khiao in Thai, is a large gourd with dark green skin, often dusted with a white, waxy bloom. Inside, the flesh is white, firm and very mild. Simmered, it turns soft and almost see-through and takes up the taste of the broth. It's one of the classic vegetables for Thai and Chinese style clear soups, and it's usually sold cut into wedges since a whole one is too big for most kitchens.

Ways to use it

• Simmer chunks in a clear soup with pork ribs or chicken until soft and translucent.
• Cook it in kaeng som, the sour curry, or a mild yellow curry.
• Stir fry thin slices with egg and garlic.
• Braise it with dried shrimp or mushrooms in a light soy broth.

Storing it

A whole, uncut winter melon keeps longer than most vegetables in a cool place out of direct sun. Once it's cut, scrape out the seeds, wrap the piece and keep it in the fridge, then use it within a few days. Wash the skin under running water before cutting.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.