BIO Hokkaido pumpkin

The Hokkaido pumpkin is small to medium-sized, averaging eighteen centimeters in diameter and weighing 3-7 kilograms, pear or teardrop-shaped, with a thick, rough, light brown stem. Its skin is smooth, firm, and thin, with a vibrant orange-red hue and vertical grooves ranging from pale light orange to brownish-tan. The flesh is dense, thick, dry, golden yellow to yellow in color, and contains a large central cavity with stringy pulp and many flat, cream-colored seeds.

Interesting facts

Native to Japan, it was first cultivated on Hokkaido Island and in Kanazawa City, Ishikawa Prefecture, in the early 1920s. The pumpkin is believed to be a descendant of the Hubbard squash, which was introduced to Japan in 1878, shortly after Japan opened up to international trade. 

Usage

Best suited for cooked applications such as baking, boiling, roasting, and steaming. The hard-skinned pumpkin can be difficult to peel, so it is easiest to cook it with its skin on, and after cooking, the skin becomes soft enough to be edible. 

Storage

Store in a dry, cool place between 0-4 °C.

Product information

The information provided here for the products presented is for preliminary guidance only; final information will be available on the product label upon receipt of the product.