VICTORIAN

The Victorian pumpkin variety belongs to medium-maturing table varieties with a maturation period from germination of 115-130 days. Plants form a main tendril ranging from 2.7 to 3.4 meters in length. The fruits have an elongated pear-shaped form, smooth gray-green rind, which acquires an orange-green hue upon ripening. Fruit sizes reach up to 60 cm in length and 25-27 cm in diameter, while mass varies from 10 to 12.5 kg. The seed cavity is large, located from the apex to the middle of the fruit.

The pumpkin flesh is bright orange, juicy, crunchy, sweet, and aromatic. Due to its taste qualities, it is versatile in application: suitable for preparing porridges, fruit salads, fillings for sweet pies, and also for obtaining thick juice. Moreover, the flesh is excellent for preserves—jams, marinades, candied fruits, and jellies, which makes the variety particularly attractive for home canning.

The Victorian variety is distinguished by high yield, drought resistance, and resistance to low temperatures, ensuring a stable harvest. The pumpkin withstands long-term storage and transportation over long distances without losing the commercial appearance and quality of the fruits. These characteristics make it in demand for both personal use and commercial cultivation.