Anguria – an annual vine of the cucurbit family, known as the Antigua cucumber or kivano. The plant can reach a length of up to six meters and has thin, fragile stems with lobed leaves adorned with tendrils. The fruits are oval-shaped, usually 8–10 cm in length and 4–6 cm in width, light green in color with white stripes and soft spines; their weight ranges from 30 to 300 g. The flesh is juicy, slightly sweet, reminiscent of the taste of a regular cucumber, but contains fewer calories.
The «Dietetic» variety is characterized by high yield – up to 200 fruits per plant – and resistance to diseases such as powdery mildew. The plant prefers a warm environment: the optimal temperature for growth is 20–27 °C, and the vegetation period lasts 60–70 days. Successful cultivation requires constant soil moisture and regular fertilization – every ten days after planting, at the beginning of flowering, and during fruiting. The plant does not tolerate over-wetting and cold water, so watering should be conducted only when the soil has dried out slightly.
Anguria fruits can be consumed fresh, pickled, salted, or fried. Due to their high content of vitamins (B1, B2, B6, B9, P, C) and trace elements (potassium, iron, manganese, zinc, copper), they are beneficial for the digestive system, cardiovascular network, and have a sedative effect. Since the product is low-calorie, it is often included in dietary programs and the diet of people seeking to control their weight. Anguria is also valued for its soothing juice, which helps with insomnia and eases symptoms of cardiovascular diseases.
