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  • Japanese Pumpkin

Japanese Pumpkin

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English Name: JAPANESE PUMPKIN

Asian Name: kabocha, nam kwa, nan gua

Latin Name: Cucurbita moschata

Description:

  • Japanese Pumpkin has glossy, dark green skin and orange flesh.
  • The fruit are small and very uniform.
  • It is an annual and grows to a spread of 3 metres wide.
  • They are vigorous, trailing plants.
  • The flesh of the fruit is dry and sweet, with a nutty flavour.
  • The pumpkins keep well after picking.

Harvesting:

  • Harvest the fruit when the vine begins to die back in autumn.

Best Results:

  • Pumpkins are very heavy feeders, so add lots of manure and compost before planting.
  • They need a long, hot growing season of at least 3 months.
  • They will not tolerate frosts.

Uses:

  • Cook the pumpkins by baking, steaming or boiling.
  • Can be stir-fried with other vegetables or added to soups.
  • Always peel before using.
  • The Japanese deep-fry the pumpkin in tempura batter.
  • ‘Pengat’, a sweet Malaysian dish, is made using the pumpkin and sweet potato or banana, cooked in coconut milk.
  • Pumpkins can also be mashed.

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