We have had the pleasure of being gifted with Kabocha Pumpkins on several occasions.
They are a delicious squash.
We have developed a taste for them.
In my other thread asking about the care and feeding of my kaffir lime tree, I mentioned that I had planted the kaffir where the kitchen waste composter had been setting.
I used the contents of that composter to amend the soil for a new rambutan tree planting.
Subsequently, I have acquired a volunteer kabocha growing from the compost at the foot of the rambutan.
So, I have decided that I need to get more kabocha seed and plant more so that we can try it in a number of different delicious sounding dishes.
I have only seen them with a green striped skin.
While searching around for a seed source, I see that some are green and others are anything from orange tinged to fully orange in color like a pumpkin.
So, my question:
Does the coloration make any difference in the squash's palatability?
Is it simply the degree of ripeness or is it due to different strains?