8420

Squash Kurinishiki F1

• Botanical Name: Cucurbita maxima

Japans number one Kabocha Squash. Delicious 1.5kg uniform fruit with a pale green stripe on a dark green skin and thick yellow flesh with a small seed cavity. While the taste can be dry just after harvest, a few weeks of curing in storage results in outstanding sweetness and texture. A vine will produce 3-4 fruit each and harvesting after 3 months when foliage dies down cutting stem 4cm above the fruit.

Hybrid; 20-25 degrees; 7-14 days; 200cm apart; Tender; 2; Transplant; 20 seeds; Asian Cuisine.