The second picture, we call it opo(Lagenaria siceraria) ,but other names include long melon/bottle gourd. The rounder ones are known as calabash gourd. But they come in many shapes and sizes. Slice thinly into small pieces or cube into bit size chunks and stir fried is very good, but I actually preferred them in soups, makes the broth quite sweet and refreshing. That one looks ready for consumption, any bigger and they are a little to hard seeded/mature for eating purpose and might as will let them hang on the vine till fully mature/harden skin. But an easy way to tell, is look at the skin color, if it's kinda whitish/light green color, it is a bit to mature(still edible though). If it's still bright green, it's perfect. You can even consume at a smaller size 8"-12" The young leaf tips can be eaten as well. It has fine hair all over the vines/leaves, but once cooked, you won't notice. Though, it's a musky plant and some people don't like a musky smelling dish, even when cooked. It's still good eating though. If you rub a leaf between your fingers or along the vines, you'll notice the musky odor strengthens and how slippery it is.
