Cyclanthera

( sye - klan - THEER - uh )

At-A-Glance Information

This genus of herbaceous plants is native to The Americas. These plants take the form of annual shrubby vines that produce few-seeded fruits that explode when mature. The best known species is Cyclanthera pedata, commonly called Caigua. Fruits are highly edible and nutrient-dense, eaten raw or cooked depending on maturity. It is a popular ingredient in South American cuisine, providing a crunchy, mild flavor to salads, stir-fries, and stews. Grow these plants as specimens for their interesting fruits or as members of edible gardens.

Cyclanthera Species and Varietals

The genus Cyclanthera is a member of the plant family Cucurbitaceae, and includes around 35 species. The growing zones for these plants vary depending on the species; for more information, consult the information below. To find your zone, click here: Zone Map.

Cyclanthera brachystachya (Exploding Cucumber)
This species forms a herbaceous vining plant typically cultivated out of curiosity, but also for its edible fruits. These plants are endemic to an area that spans from southern Mexico through Colombia and Ecuador. Fruits can be used raw when small (under an inch long) in salads, or cooked when mature. Seeds are shaped a bit like puzzle pieces. This species grows well in USDA hardiness zones 9-11.

Cyclanthera pedata (Caigua, Caihua, Achocha, Stuffing Cucumber, Slipper Gourd, Jaiva, Cuchay Karela)
This herbaceous vining plant is grown for its edible fruits, which are primarily consumed as a vegetable. This species is native to the Andes, and was first domesticated in that region. It is now cultivated in southeast Asia and Africa. It is an annual plant, and produces white to light green flowers followed by light green fruits that are curved at their ends (looking a bit like unripe peppers). This species grows best in USDA hardiness zones 6-11.

Caring for Cyclanthera

Cyclanthera plants are typically grown from seed; they are not widely available as starts from nurseries. These plants are vining, and grow well on trellises or other structures. Seeds can be started indoors 6-8 weeks before the last frost of the area. Outdoors, sow seeds or plant transplants in a space in the landscape that receives full sun; ideally, they appreciate between 6 and 8 hours of sun each day for the best blooms and subsequent harvests. Ensure that soil is well-draining, rich in nutrients, and has a pH of between 6.0 and 6.8 (slightly acidic to neutral). If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention.

Water Cyclanthera plants regularly, keeping soil moist to support fast growth and continued harvests. Cyclanthera plants do not need to be fertilized. If soil is particularly poor, amend before planting with plenty of compost and organic matter. Pruning is simple; remove any damaged, diseased, or dead foliage at any time during the growing season.. As plants grow larger and their vining stems become longer, they will need to be supported so they do not grow along the ground, which invites pest and disease issues. Use a trellis or train the vines up a structure for best results. These plants are annuals, and will need to be pulled and replaced each year for continued harvests.

Harvesting Cyclanthera
Cyclanthera fruits, commonly called Achocha or Caigua, are produced prolifically. A single plant can produce around 150 pods per season if growing conditions are adequate. Harvesting begins about 70-90 days after the plants are in the ground. Fruits will be between 2 and 4 inches long, and bright green. They can be removed from the vine using clean, sharp shears. Bring fruits indoors and rinse them off. They can be consumed raw or cooked. Raw, they have a flavor reminiscent of Cucumber or Snap Peas, and can be added to salads or eaten alone as a snack. Cooked, they have a flavor similar to green Bell Peppers, and are commonly stuffed with meats and cheese. Small fruits (1-2 inches) are great raw, and medium fruits (3-4 inches) are better stuffed and cooked. Fruits over 5 inches are best used for seed saving.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

Cyclanthera vines can be propagated by cutting or seed. To propagate your Cyclanthera, follow the instructions below:

Propagating Cyclanthera by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a container, a pot or tray, potting medium, and a spray bottle and a fork. The best potting medium for seed germination is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
Harvest your seeds. Cyclanthera seeds are located inside fruits, which are left on the vine past their ripe stage until they are pale to yellow in color and become soft. Typically, this happens in August or later. Collect fruits, cut them open, remove the seeds, and place them in a container. They can be stored in a cool, dark area for a few years, but are best when used fresh.
Get your container prepared. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them lightly with soil and water with a spray bottle. Place the sown seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 2-4 weeks from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots. Loosen the seedlings from the potting medium by digging down with the tines of a fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
Keep the seedling's potting medium moist, but not wet. Keep your seedling in an area with bright light and temperatures between 65 and 75 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when the seedling can be hardened off and then planted outdoors.