PUMPKIN HYBRID F1 ZUCCURI’ - 1725
Biting into a Zuccurì is a true sensory experience. The cooked pulp has a soft texture that first crumbles and then melts in the mouth. For this reason, it's called Chestnut Squash, and its natural sweetness is so misleading that many people think it's artificially sweetened.
The thin green skin is completely edible once cooked. Inside, the orange pulp is rich in essential nutrients, such as beta-carotene, a powerful antioxidant, and fiber that regulates intestinal function.
Zuccurì can be enjoyed in various ways: in Tempura (fried), in the microwave (cooking for just 5 minutes), or in soup. Cooked and cut into small pieces, it is a tasty snack.
Curiosity: the original name Zuccurì was born from the fusion of Kuri (chestnut in Japanese) and Zucca. In fact Kuri kabocha means chestnut pumpkin.
Description
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Description
SOWING/TRANSPLANTATION
You can either sow directly into the ground or transplant seedlings grown in pots to a nursery, with a recommended planting distance of 60-70 cm along the row and 3.5 m between rows.
HARVEST
The best time for harvesting is 40-50 days after the female flowers open.
The fruit will reach its maximum size around the 25th-30th day after transplanting but will not yet be ready to harvest.
When the pumpkin is ready, the stalk will change consistency (as shown in the photos below), becoming corky. The color of the peel will change from a bright, shiny green to a slightly duller shade.
POST-HARVEST
Leave the fruits, free from overlapping, in a well-ventilated place for at least 7 days, avoiding direct exposure to sunlight. Only after the stalk is completely dry can the pumpkins be piled up in a well-ventilated place, protected from the sun. This step is essential for good shelf life. The best time to consume squash is between 30 and 60 days for the TSX 819.
GROWING SECRETS
- Grow during periods of high temperatures
- Prefers soil rich in available nitrogen
- Get good leaf cover
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