This early-maturing and highly productive variety yields beautiful Japanese pumpkins. Known for their sweetness, these pumpkins are perfect for making pies and tempura. This Kabocha squash produces fruits with an average weight of 1kg. The pumpkins have a distinct shape with flattened bottoms and tops, and their yellow flesh adds to their appeal.
How To Grow
You can expect multiple harvests of kabocha squash from late summer all the way until frost sets in. This variety thrives when grown on trellises or along a fence, but it can also be allowed to sprawl on the ground. It is important to keep a close eye on the plants, checking regularly for any early-developing fruits.
One of the advantages of kabocha squash is its good shelf life. If stored properly in a clean and cool environment, these squash can be kept for several months. This means you can enjoy their delicious flavor and nutritional benefits even beyond the harvest season. With proper storage, you can savor the taste of kabocha squash well into the winter months.
Pruning and Maintenance
To identify the squash that is the furthest out on the vine, simply visually locate it. Using your fingers, gently pinch off the tip of the vine, ensuring that a couple of leaf nodes remain beyond the outermost squash. In the case of vines that have become unwieldy, you may need to pinch off a greater portion of the vine to bring it back to one or two leaf nodes beyond the outermost fruit.