Japanese Hokkaido Squash Seeds
Price for Package of 10-15 (2g) seeds.
Red kuri
squash (katakana: ウチキクリ) is thick-skinned orange colored winter
squash that has the appearance of a small pumpkin without the ridges. Inside the hard outer skin there is a firm flesh that provides a very delicate and mellow chestnut-like flavor. Red kuri
squash is a cultivated variety of the species Cucurbita maxima. The variety is listed as follows: C. maxima Duchesne ssp. maxima convar. maxima 'Red Kuri'. Other varieties of this subspecies include 'Hokkaido', 'Red Hokkaido' and 'Sweet Meat' squashes.
History
It is generally believed that all
squash originated in Mesoamerica, but may have been independently cultivated elsewhere, albeit later.
Red kuri
squash is commonly called Japanese
Squash, Orange Hokkaido
Squash[5], Baby Red Hubbard
Squash, or the Uchiki Kuri
Squash. In Japan, the word kuri may refer to either the
squash discussed in this article or to Japanese chestnuts. In France it is called Potimarron, and in the United Kingdom it is commonly called Onion
Squash.
Primarily grown in Japan, California, Florida, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, Provence and South Africa, red kuri is widely adapted for climates that provide a growing season of 100 days or more. Most of the California, Colorado, Tonga and New Zealand crops are exported to Japan.
Red kuri
squash consumption has increased since
squash appreciation has increased in cuisines worldwide. This is because of the availability of winter and summer varieties throughout the year. Healthier eating has also increased this nutritious vegetable's popularity.
Characteristics
This hardy
squash grows to maturity in full sun and is drought tolerant. Each vine produces multiple teardrop-shaped fruits, usually three. The
squash matures after about ninety days after blooming.
The
squash is hard shelled winter variety with firm yellow flesh. The flesh often has a green tint under the seeds.
Culinary uses
Red kuri prepared for cooking.
Full-flavored, sweet and very fond of butter and fresh herbs, red kuri
squash is a perfect ingredient for a variety of soups, stews and casseroles. Make cakes, quick breads, muffins, cookies and pies with its succulent nutty-tasting flesh. Excellent baked, boiled, microwaved, steamed, sautéed or fried, this special
squash adds sweet flavor and texture to stir-fries. Its seed cavity is ideal for stuffing.
Nutrition
Red kuri
squash is a good source of fiber. It also provides vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin and thiamine. Low in calories and sodium, this deep-colored
squash also contains beta-carotene.
FRESH SEEDS