Caigua

Pronounced Kay-wa, this South American vine is grown for its prolific fruit that can be eaten raw or pickled. Best eaten at an immature stage when fruits are at 2-3cm in size. The leaves and shoots can also be eaten as greens. 

Traditionally used to reduce blood cholesterol and high blood pressure but now regarded as a gourmet item for summer salads with a pleasant cucumber-like crispness and taste. Also good pickled.

A vigorous climber, support with a trellis or fence or leave to sprawl over the ground. Frost tender so best sown after the risk of frost has passed.