First-time visitors who spot Penghu ridged loofah at the market always do a double-take: the skin has ten prominent ridges and the shape is like a long oval star — nothing like the smooth cylinder loofah common on Taiwan's main island. Cut it open and the flesh is snow-white and delicate with a clear fruit fragrance. Toss it into a wok with clams and stir-fry, and it still comes out snow-white — unlike main-island loofah, which turns grey-brown during cooking. This is the ridged loofah that only Penghu can grow, and the signature vegetable everyone must order in summer.
What is Penghu Ridged Loofah
Penghu ridged loofah is the defining example of the ridged loofah variety. Its skin bears 10 deep ridges, so locals call it "ten-ridged loofah" or "ridged gourd." The fruit is a long oval shape, 25–40 cm in length, with green skin marked by fine white lines. The flesh is snow-white and delicate, with moderate moisture content, a pronounced sweetness, and no bitterness. Its most notable characteristic is that it does not brown after cooking — main-island round loofah oxidizes and darkens in the wok, while Penghu ridged loofah stays brilliantly white even when fully cooked, with superior appearance and texture. The Council of Agriculture has registered it as the new cultivar "Penghu No. 1," making it an officially certified local specialty crop.
The ridged loofah tolerates soil salinity well and thrives in Penghu's sandy soil and summer-intense-sunshine climate. It does not grow as successfully on the main island, so it is almost exclusively found in Penghu. Summer is the main season, and it is sold in Magong's markets and at various township farmers' associations. The most classic preparation is "loofah stir-fried with clams" — the clam juices seep into the loofah while the loofah's clean sweetness draws out the clams' brininess; a double freshness that merges beautifully. Another dish, "loofah vermicelli soup," is also a must-order at Penghu seafood restaurants: the loofah broth coats the vermicelli, light and clean without being heavy — at its best during the summer season.
How to eat it like a local
Local knowledge
Objective notes (sponsor-free)
- The Council of Agriculture has registered the ridged loofah cultivar as "Penghu No. 1" — an officially certified local specialty crop.
- The main island of Taiwan mainly grows round cylinder loofah; only Penghu has the ridged (ten-ridged) loofah, whose key characteristic is that it stays white after cooking.
- A Penghu summer seasonal vegetable sold at Magong market and various township farmers' associations.
Visitor tips
- Ridged loofah does not keep long when refrigerated — consume within 2–3 days of purchase; the skin toughens if left too long.
- Main-island markets occasionally sell main-island loofah under the Penghu loofah name; the distinguishing feature is "10 prominent ridges."
- When peeling, cut deep into the ridges to keep the pale, tender flesh — that's where the most delicate texture lies.
Information compiled from the Penghu County Government Tourism Bureau, township farmers' and fishermen's associations, and large volumes of public reviews; sponsored content has been filtered out. Photos will be replaced with the channel's exclusive footage after Dio's on-site shoot.