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Next, look for the pumpkin skin to be nearly or fully colored. Some orange types will continue to ripen after harvesting, says McLaughlin. If you aren't sure when you're out on a farm, don't ...
Kabocha (/ k ə ˈ b oʊ tʃ ə /; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin [1] in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes. [2]
Dull Skin. Pumpkins that are still maturing on the vines host a shiny and bright exterior that will reflect the sun’s light. A mature pumpkin rind that is ready for harvest will appear dull or ...
If you painted pumpkins and the decoration is limited to the pumpkin skin, you can peel the skin away and compost the paint-free interior. 2. Cut pumpkins into smaller pieces.
It looks like a small pumpkin without the ridges. It belongs to the Hubbard squash group. Inside the hard outer skin there is a firm flesh that provides a very delicate and mellow chestnut-like flavor. Other varieties of this subspecies include 'Hokkaido', 'Red Hokkaido' and 'Sweet Meat' squashes. [1]
JAP (or Kent) Pumpkin is the most common "pumpkin" eaten in Australia (known in other countries as a winter squash) it has a mottled/stripy dark green and cream skin. The flesh is a bright orange and the vines have been known to grow up to 15 fruit on them of at least 2 kg each.
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Naples long squash or Courge pleine de Naples – a large, long squash with deep green skin and small bulb at the end. It is 10 to 25 kg on average and found in France and Italy [16] São Paulo pumpkin or Abóbora paulista is a butternut-shaped variety with well-defined white and green stripes along its length