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Kabocha Squash, or Pumpkin if you prefer.

post #1 of 3
Thread Starter 

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?

post #2 of 3

Wiki article has info on growing, ripening then storage. Sounds like you lick it and let it continue to ripen for 2 weeks then into cool storage for awhile to convert carbs to sugar... almost like a ferment... http://en.wikipedia.org/wiki/Kabocha

post #3 of 3
Thread Starter 

Thanks MarryB,

A very interesting article.

It seems that a lot of the quality of taste will be dependent on how they are handled after harvesting.

 

I have ordered seed from Thailand rather than a mainland U.S. based supplier.

I'm in Hawai'i.

I'm inclined to think that kabocha from a tropical origin will probably do better here.

There is supposed to be a local seed company that has kabocha seed also.

I'll continue trying to search them out.

If all else fails, I'll save the seeds from my volunteer and any more gift kabochas we may receive.

 

I'm still not sure about the color variations seen amongst the others suppliers.

From the article you pointed me to, it seems that there is more than one type [strain] of kabocha.

That may account for the color variations.

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