Winter melon is a large, pale green gourd with a waxy coating and mild white flesh. Despite the name, it isn’t sweet like a honeydew. It’s used as a vegetable across China, India and Southeast Asia, in soups, stir fries, curries and even candy. If you’ve seen “winter melon tea” on a bubble tea menu, it’s made from the same gourd.

Winter melon at a glance

  • Botanical name: Benincasa hispida
  • Also called: ash gourd, wax gourd, white gourd, Chinese preserving melon
  • Chinese: dōng guā (冬瓜) · Hindi: petha, kumhda · Vietnamese: bí đao · Filipino: kundol · Japanese: tōgan
  • Taste: very mild and slightly grassy, similar to cucumber or zucchini
  • Texture when cooked: soft, juicy and almost translucent

Why is it called winter melon?

It grows in summer, but its tough, waxy skin lets a whole melon keep for months in a cool, dry place, so it was traditionally eaten through the winter. The waxy coating is also where the name “wax gourd” comes from.

One source of confusion: in some places “winter melon” is also used for certain sweet muskmelons, such as casaba. Those are dessert melons and a completely different plant.

What does winter melon taste like?

On its own, winter melon tastes like very little: mild, watery and faintly grassy. That’s its strength. It soaks up whatever it’s cooked with, which is why it shines in broths and braises, and why sweet versions are made by cooking it slowly with sugar.

Where to buy winter melon in the US and Canada

Look in Asian supermarkets such as H Mart, 99 Ranch and T&T, and in Indian grocery stores, where it’s often labelled ash gourd or petha. Whole melons can be huge, so most stores sell it cut into wedges and wrapped in plastic. Choose pieces with firm, bright white flesh and no soft or slimy spots.

How to store and prepare it

  • Whole melon: keeps for several weeks, often longer, in a cool, dry place out of the sun.
  • Cut wedges: wrap tightly and refrigerate for 3–5 days.
  • To prepare: peel away the thick skin with a knife, scoop out the seeds and soft centre, then cut the flesh into cubes or slices.

How to cook winter melon

  • Chinese winter melon soup: simmer cubes in chicken or pork broth with a few slices of ginger for 20–30 minutes until translucent. Season with salt and finish with green onions.
  • Stir fry: cook thin slices with garlic and a splash of oyster sauce or soy sauce until just tender.
  • South Indian curries: ash gourd is a classic in kootu, sambar and the coconut-yogurt curry called moru kootan.
  • Petha: the famous translucent candy from Agra is made by soaking winter melon and cooking it in sugar syrup.
  • Winter melon tea: the melon is cooked down with brown sugar into a dark, caramel-like syrup, then mixed with water or tea and served over ice.

Is winter melon healthy?

Winter melon is about 96% water and very low in calories, with some vitamin C and fibre. Ash gourd juice is also popular in Ayurvedic wellness routines, though scientific evidence for specific health claims is limited. Think of it as a light, hydrating vegetable rather than a cure-all.

Frequently asked questions

Is winter melon the same as ash gourd?

Yes. Ash gourd, wax gourd and winter melon are names for the same plant, Benincasa hispida.

Can you eat winter melon raw?

You can, and it’s used raw in juices, but it’s bland raw. Most recipes cook it.

Can you eat the skin and seeds?

The skin is tough and usually removed. The seeds are edible when roasted but are normally discarded with the soft centre.

What can I substitute for winter melon?

Zucchini, chayote or peeled cucumber are the closest swaps in soups and stir fries.

Exploring more ingredients? Read our guide to what cilantro is and how to use it.