Product Description

Calabaza squash ranges in size from small like a cantaloupe to large like a watermelon and has a round to pear-like shape. Its exterior skin is hardened, often lined with large vertical ridges and when mature, its rind can be mottled green to yellow-orange and is often striped or splotched with varying shades of green. Calabaza squashes can also be one solid color or multi-colored depending on open pollination. The firm, yellow-to-orange flesh surrounds a large, central seed cavity with stringy pulp and many small, flat, and hard cream-colored seeds. Calabaza squash, when cooked, is smooth, fine-textured, and has a mild, sweet, and nutty flavor similar to butternut or acorn squash. Calabaza squash, botanically classified as Cucurbita moschata, is a tropical variety known for its long creeping vines and is a member of the Cucurbitaceae family along with pumpkins and gourds. The word calabaza often signifies several species of hard squash in the Americas with dramatic variances in shape, size, and texture due to natural outcrossing from open pollination. Also known as West Indian pumpkin, Cuban squash, Zapollo, Auyama, Abóbora, Calabash, Calabasa, and Green pumpkin, Calabaza squash is an important crop in developing countries today and is grown predominately in tropical and subtropical regions throughout Latin America. Calabaza squash is known for its creamy texture and mild flavor and is commonly sold pre-cut into large chunks in fresh markets and wrapped in plastic for ease of use.

Nutritional Content