Believe it or not, pumpkin seeds have been found in Mexico dating all the way back to 8500 BC! While they’ve been a staple in Europe since the 19th century, here in the backyard garden, the Red Kuri (or Hokkaido) pumpkin is a total superstar. With its vibrant orange or deep green skin, it’s a real showstopper. To make sure you’re picking yours at the peak of perfection, I’ve put together some handy tips and tricks.
Growing Your Pumpkins
Hokkaidos trace their roots back to Central and South America, so it’s no surprise they’re total sun-worshippers. In most regions, you’ll want to wait until mid-May to get these plants in the ground. By then, the danger of a late-night frost has usually passed.
Keep in mind that pumpkins are “heavy feeders.” They need plenty of water and nutrient-rich soil to produce those big, beautiful fruits. Give them plenty of elbow room, too—their vines can stretch up to 30 feet long!
Signs of Ripeness
You can usually start harvesting your Hokkaidos from late August through October. You really want to wait until they are fully ripe to get that signature sweet, nutty flavor. Here’s how to tell they’re ready:
- Color: Red varieties will turn a deep, bold orange or reddish hue. Green varieties will take on a distinct forest green or bluish-green tone.
- The Stem: This is the best giveaway! The stem will change from juicy green to a woody yellow or brown, often showing a cracked, cork-like texture.
The Harvest
Finding your pumpkins can actually be the hardest part! Because the plants grow such a dense canopy of leaves, those fruits love to play hide-and-seek.
Start by picking the ones you can easily reach. Try your best not to step on the long vines; if you crush them, the plant stops growing, which could cut your harvest short.
Use a sharp knife to snip the pumpkin away from the vine. Be careful not to nick the skin! If a pumpkin does get a “boo-boo” during the harvest, make sure to cook it right away, as damaged fruit will rot pretty quickly in storage.
In the Kitchen
There are endless ways to use Hokkaido pumpkins. Most folks go straight for a creamy pumpkin soup, but they’re also incredible in casseroles or even baked into bread.
Pro Tip: Have you ever tried making pumpkin chips? Slice them thin and dry them in the oven at about 125°F (50°C) for a few hours. They make for a delicious, healthy snack!
