Kabocha pumpkin

VEGETABLES – PUMPKINS

Kabocha pumpkin

As far as we’re concerned, the tastiest pumpkin from our range! The pumpkin is deep orange inside, and has a dark green skin with light green stripes. The taste is often compared to sweet chestnut but without the nasty structure of sweet chestnut. The pumpkin is sweet and creamy.

Availability Kabocha pumpkin

Origin

During the 16th century, the myth said that Portuguese explorers thought that Kabocha pumpkins were from Cambodia because it was the last place they had visited. The Portuguese called the pumpkin “Cambodia Abobora” which turned into Kabocha by the Japanese.

THE NETHERLANDS, PORTUGAL, FRANCE & SOUTH-AFRICA

Kabocha pumpkin

How to store

Keep the pumpkin in a cool place for 4-6 months

How to eat

This pumpkin can be cooked, steamed, sous-vide, baked, grilled, roasted, deep-fried and so on… This versatile pumpkin works well in Japanese recipes, but also in any other pumpkin recipe. Kabocha can be eaten with skin. Cut the pumpkin in half and remove the seeds. Now cut into cubes or wedges and cook or roast.

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