TAIWAN OKRA (PREORDER)

Market Price

Shipping calculated at checkout

Preorder Item — Deposit Only

Our team will provide an exact market price at least 24 hours before your scheduled delivery or pickup.

This item is sold based on market price and may become available within one business day of order placement (Monday–Friday), with Saturday availability subject to confirmation. A $20 deposit secures your reservation for this item; otherwise, today’s selling price will be displayed for reference.

If you are unsatisfied with your item, please return it to our driver immediately upon delivery, as preorder items may only be returned at the time of delivery.

For more details, please refer to our Refund Policy.

  • ~40 lbs
  • Taiwan Okra aka "Luffa Gourds", "Smooth Luffa", "Sponge Gourd", "Tai-Wan-Si-Gua", "台湾丝瓜", "台灣絲瓜"
  • Taiwan okra resembles the shape of a cucumber but is much bigger in size and with rough skin. Taiwan okra is consumed in a similar way as Chinese okra. The flesh is light green and the skin and seeds are usually removed before cooking. Taiwan okra has a texture and flavor between cucumber and zucchini. It is commonly stir fry or cook in soup with clam.
Handling Tip
Selection
  • Taiwan okra is straight, plump with a uniform green color, and unblemished.
  • Taiwan okra yields slightly when squeezed.
  • Avoid Taiwan okra that is too firm because they are over mature.
Storage
  • Taiwan okra should be stored at 50°F - 54°F (10°C - 12°C) with a relative humidity of ninety to ninety-five percent and with mist.
  • The typical shelf life is up to two weeks.
  • Taiwan okra is sensitive to ethylene, a naturally occurring gas that regulates ripening. Taiwan okra should not be stored with high ethylene-producing products to extend shelf life and avoid loss of green color and reduced quality. Taiwan okra produces a very low level of ethylene.
  • Taiwan okra is sensitive to chilling injury at storage under 50°F (10°C). Symptoms include skin discoloration, watery lesions under the skin, and enhanced decay.