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Calabaza is the generic name in the Spanish language for any type of winter squash. Within an English-language context it specifically refers to the West Indian pumpkin , a winter squash typically grown in the West Indies, tropical America, and the Philippines .
The English word calabash is loaned from Middle French: calebasse, which in turn derived from Spanish: calabaza meaning gourd or pumpkin. The Spanish word is of pre-Roman origin. It comes from the Iberian: calapaccu, from -cal which means house or shell. It is a doublet of carapace and galapago.
Calabaza, a winter squash common in Cuba, Florida, Puerto Rico, and the Philippines Butternut squash is a variety of winter squash. Four species in the genus Cucurbita yield cultivars that are grown as winter squashes: C. argyrosperma, C. maxima, C. moschata, and C. pepo. Cultivars of winter squash that are round and orange are called pumpkins.
Calabaza – a commonly grown winter squash in the Caribbean, tropical America, and the Philippines; Dickinson pumpkin – Libby's uses a proprietary strain of Dickinson for its canned pumpkin [6] [7] Giromon – a large, green cultivar, grown primarily in the Caribbean. Haitians use it to make the traditional "soupe giromon". [8]
The main productions are pottery, ceramics, textiles, cardboard packaging, etc. Currently it presents an unusual economic metamorphosis that characterizes it by the appearance of an economy dominated by small commercial production, technical-administrative activity, research, services and self-employment.
C. radicans – calabacilla, calabaza de coyote; origin: Central Mexico C. gracilior; The taxonomy by Nee closely matches the species groupings reported in a pair of studies by a botanical team led by Rhodes and Bemis in 1968 and 1970 based on statistical groupings of several phenotypic traits of 21 species. Seeds for studying additional ...
Cucurbita radicans, commonly known in Mexico as calabacilla [3] (little pumpkin/gourd) or calabaza de coyote [3] (coyote gourd), is a species of gourd found growing wild, but also cultivated, in southern Mexico (specifically in the Federal Districts of Jalisco, Mexico and Michoacán [3]).
In the Campania, Calabria, Latium and Sicily regions of Italy and in some parts of Catalonia (Spain) they are frequently made into fritters. [citation needed]In Mexican cuisine, especially in Central Mexico, squash blossom (known as flor de calabaza [] in Spanish) is widely used, particularly in soups and as a filling for quesadillas.