BIG PUMPKIN

The 'Big Pumpkin' variety is a medium-late variety intended for table and dietary use, forming a harvest approximately 110-120 days after germination. The plants are medium-vining and drought-resistant; each plant produces 2 to 4 flat-round fruits with a segmented surface. The fruits weigh 4-5 kg and are covered with orange-brown skin with a waxy coating that cuts easily. The seed cavity of the pumpkin is small, which facilitates fruit processing.

The pumpkin flesh is carrot-red in color, aromatic, and crisp, characterized by high sugar content, carotene, pectin substances, and useful trace elements. Due to these qualities, the pumpkin not only has a pleasant taste but also high nutritional value. The fruits are well-storing and can be kept for 4-5 months without loss of quality.

The culinary application of 'Big Pumpkin' is very diverse. It can be consumed raw, as well as prepared boiled, fried, baked, or stewed. Juice, purée, jam, and candied fruits are made from the flesh, making this variety a universal product for various dishes and preserves.