Kabocha Squash (top left): Also known as Japanese Squash, or Japanese Pumpkin. It has an exceptional naturally sweet flavor, even sweeter than butternut squash. Its texture and flavor are similar to a pumpkin and a sweet potato combined. It is a common ingredient in vegetable tempura, and also makes a great soup.
Chinese Okra (top right): Also called Angled Luffa, or Sponge Gourd. It is a good squash to add to soup or stir-fried dishes. Since the meat of this squash is very absorbent, it takes on the flavors of other ingredients as it cooks. Peel and cut into small piece to use.
Fuzzy Squash (bottom left): Also called Hairy Gourd, or Hairy Squash. Mild flavor. Great for stir fry.
Lychee (bottom right): (Litchi, Lichee, Lychee Nuts, Lichee Fruit) When the skin is peeled off, inside is the Lychee's crisp juicy flesh in white or pinkish color -- translucent and glossy like the consistency of a grape, but the taste is sweeter. Lychee is high in the antioxidant Vitamin C and the essential mineral Potassium.