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Malabar gourd and metal

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#1 seabream

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  • 203 posts
  • Location:Seattle

Posted 07 January 2013 - 12:21 PM

I bought a Malabar gourd and am planning to make preserves with it. Every recipe I look at advises against using metal utensils to handle it (they advise to break it open by dropping it on the counter a few times, scoop the flesh out with a wooden spoon, etc). The only explanation I have found for this advice is that "the contact with metal alters the flavor of the gourd". Does anyone know the reasoning behind this?