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?
Malabar gourd and metal
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