100% Certified Organic & Demeter Certified Bio-Dynamic Seed
Grown, harvested, dried and packed on Transition Farm
NOTE - If ordering from Western Australia, please check the POSTAGE page for further information
Pumpkin 'Red Kuri'
Pumpkin 'Red Kuri'
Cucurbita maxima
A Japanese heirloom. Teardrop shaped 1.5-2.5 kilo fruit with bright orange skin and smooth textured, rich flavoured flesh. The stunning skin is edible and adds to the nutty flavour.
· Our earliest ripening winter squash
· Perfect size, colouring, uniqueness and exquisite flavour for markets and CSA boxes
· 1.5 – 2.5 kilo fruit
· Prolific producer
Also known as Utsugi Akagawa Amaguri in Japan, the name means ‘Utsugi red-skinned sweet chestnut’ shortened to ‘Red Kuri’. And in France ‘Potimarron’, French potiron, ‘pumpkin’ and maron ‘chestnut’. This squash heralds from the Mesoamerican Hubbard squash but much smaller in size and with the very attractive red skin.
‘Red Kuri’ make a statement in the garden as they ripen and glow. With their smaller size, they are easier to grow on a fence. The vines are prolific producing 3-4 squash per vine and 3-4 vines per plant! With their delicious rich flavour and appealing colouring and texture, they are versatile in cooking. We love them baked in wedges with olive oil and salt. They make beautiful pumpkin soup in flavour and colouring – we leave the skin on. They excel in slow cooked stews and risotto side dishes.
They are not the longest storage pumpkin but as they are ready for eating quickly after harvest (do not require a long curing time) we love them in late Summer through Early Winter.
SEED COUNT: 12, 30 approx
Germination: Lot#12427
12 seeds 96% April 2024, 30 seeds 98% April 2024
Seed Raising, Growing and Harvest Information
| Plant Type | Site | Spacing | Height | Sowing Depth |
Days to Germination |
Days to Maturity |
|---|---|---|---|---|---|---|
| Annual | Full Sun | 100cm apart in rows 200cm apart |
40cm | 20mm | 5-7 days @ 24-35 degrees |
90-100 days |
TRANSPLANTING - Sow 2-3 seeds per 5cm container 3 weeks prior to transplanting. Germinate at 24-35°C. Thin with scissors to 1 plant/container with scissors. Harden plants 4–7 days prior to transplanting. After danger of frost has passed, transplant out 100cm between plants in rows 1.5-2m apart. Handle seedlings carefully; minimal root disturbance is best.
DIRECT SEEDING - Sow in late spring when soil is at least 21°C and frost danger has passed. Sow 2-4 seeds allowing 100cm between mounds, 20mm deep. Thin to 1 plant per spacing interval after seedlings are established.
HARVEST - Fruits can tolerate 1-2 light frosts, however, temperatures below -2°C can damage fruit. When fruit color is fully developed, clip handles close to the vine. Avoid picking up fruits by handles and take care not to damage the skin/rind. Sun cure in the field for 5-7 days or cure indoors by keeping fruits at 27-29°C with good air ventilation. Store at 10-15°C with 50-70% relative humidity and good ventilation.
