TABLE OF CONTENTS
Best Winter Squash Types in the World
Kabocha is a Japanese variety of winter squash (more commonly known as pumpkin), beloved for its sweet flavor, which is often said to be similar to that of a sweet potato. Like all of the other squashes, the predecessor of kabocha is believed to have originated in Mesoamerica, from where it spread to other parts of the world.
Portuguese sailors introduced it to Japan in the 16th century, where it eventually evolved into the variety we know today. The exterior of the kabocha squash is dark green and hard, while the interior flesh is a vibrant orange. In addition to being sweet, kabocha is also rich in nutrients.
VARIATIONS OF Kabocha
Calabaza is a round, pumpkin-like squash with variable sizes. It is primarily cultivated in the Caribbean and throughout Central and South America. Calabaza is characterized by its firm, bright orange flesh with a sweet flavor, similar to that of a butternut squash.
The seeds are also edible when toasted, known as pepitas. The squash is often used in cakes, stews, and candies, while the flowers, or flor de calabaza, are commonly used in quesadillas, empanadas, and pupusas as an ingredient.
The historic city of Mantua, located in Lombardy's southeastern corner is famous for its pumpkins – you can find zucca of every size, shape, and color there. The Marina di Chioggia variety is round with flattened top and bottom, wrinkled skin, and greyish-green color, and due to its sweet and compact pulp, it is often considered to be the best among edible pumpkins.
The Americana and Violino are also very popular, but the most typical and popular variety is the turban-shaped Capello del Prete (lit. priest's hat), with a sweet, bright orange pulp. In Italy, pumpkins are harvested from April to August, then left in the sun to mature.
Silver-seed gourd or cushaw pumpkin (lat. Cucurbita argyrosperma), is a species of winter squash native to Mexico and Central America. It is part of the Cucurbita genus, which includes various types of squashes and pumpkins. The plant is particularly known for its edible fruit and seeds, which are consumed in various forms.
The flesh of the fruit is typically cooked and used in a variety of dishes, while the seeds can be roasted as a snack or used for oil extraction. Cucurbita argyrosperma is an important crop in its native range, grown not only for food but also for its cultural significance in many indigenous communities.
Edosaki kabocha is a pumpkin variety originating from Japan's Ibaraki Prefecture. The pumpkin is sweet in flavor and the texture is soft, powdery, and flaky on the palate, reminiscent of boiled potatoes. The sugar content is well balanced. These pumpkins are usually harvested before they're completely ripe, and they're kept in storage until fully ripe.
The pulp is deep orange in color in ripe pumpkins. The unique qualities of edosaki kabocha pumpkins are a result of suitable climate and volcanic ash soil, which is not too dry nor too humid and has great drainage, which is ideal for the production of pumpkins, which were first grown in the Kimaga district, Edosaskimachi, but over the years, production expanded to other areas.
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