The Uchiki Kuri pumpkin is a mid-season vine-type variety of the Hokkaido type, characterized by high growth energy and yield. The plant forms long vines up to 150 cm in length and can bear up to 10 fruits, which have an oval-round or drop-like shape with slight ribbing. The fruits, weighing between 1.5 and 2.5 kg, are colored bright orange to reddish-orange and have a diameter of approximately 11-12 cm. The maturation period is about 80-95 days, allowing for harvest at the end of summer or in early autumn. For successful cultivation, seeds are sown in open ground at a soil temperature of 10-12 °C, maintaining a distance of about 90 cm between plants and 130 cm between rows. The plant does not tolerate frost, while the optimal temperature range for growth is 21-26 °C.
The flesh of the Uchiki Kuri pumpkin is dense, tender, and juicy, with a buttery or yellow-orange hue and a sweet flavor with nutty notes reminiscent of chestnuts. Thanks to these taste qualities, this variety is widely used in cooking: it is used to prepare pureed soups, casseroles, desserts, creams, cakes, and stuffed dishes. A feature of the variety is the possibility of consuming the fruits with the skin, which adds additional color and aroma to dishes, making Uchiki Kuri a unique pumpkin among other varieties.
For long-term storage, the fruits must be fully ripe, and the storage place should be dark, with a temperature of about 10 °C and humidity below 65%. Such a pumpkin is not only tasty and nutritious but can also be used for decorative purposes thanks to its bright coloring and attractive shape. Considering all these characteristics, Uchiki Kuri is an excellent choice for gardeners and cooks who value the combination of high yield, taste qualities, and versatility of application.
