Pumpkin seeds «Uchiki Kuri»

Pumpkin «Uhiki Kuri» (Uchiki Kuri) - a highly productive variety of Japanese pumpkin with high growth energy. The ripening period is 85-90 days. The variety was introduced to the market in 1933 by the Japanese breeder Matsumoto Saichiro and remains very popular to this day. The plant is climbing, forms up to 10 fruits. The fruits are oval-round or pear-shaped, slightly ribbed, colored red-orange, reach 1.5-2 kilograms in weight and 11-2 centimeters in diameter.

The pulp is starchy, hard, yellow-orange, extremely rich in vitamins and minerals, has a delicate, sweet taste and a nutty flavor. The variety is recommended for both food and decorative purposes. Suitable for all recipes such as desserts, creams, cakes or pumpkin soup, also Uchiki kuri is good for making recipes with stuffed pumpkin, because its cavity is ideal for this solution. Pumpkin is called the most delicious for cooking. It is noteworthy that these pumpkins can be used with the peel, it gives more color and aroma to dishes. This is the only pumpkin whose peel is also eaten. Pumpkin for gourmets.

Cultivation: seeds are sown in open ground in late May - early June, when the soil temperature reaches 10-12 ° C. The depth of seeding is 4-5 cm. It is necessary to maintain soil moisture (without excess) until the first leaves appear. Sowing density is one plant per 90 cm, keeping a distance of 130 cm between rows. The plant does not withstand frost. The optimal temperature for development and growth is 21-26 ° C. For long-term storage, the fruits must be fully ripe. The storage place should be dark, approximately 10°C, and sufficiently dry (less than 65% humidity).