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The eponymous violet colour of the starchy storage tissue is striking, although it can also be white.
Water chestnuts are usually peeled and then cooked. When cooked, the white tuber tissue retains its crunchy consistency, reminiscent of firm apples.
The kernel (nucellus) contains a lot of starch (and vitamins), so that a flour can be obtained from them after roasting, with which flat bread is baked or crackers called “emping” are fried.
When the fruit ripenes, it turns red, unfortunately it becomes also very mushy. The tindola, as the fruit of the ivy gourd plant is called, is eaten as a fruit-vegetable. Ripe fruits can be candied. In tropical Asia the young shoots are also eaten.
The Green Nightshade or Poro Poro is called ” man-eater tomato” in German.