- 30 - 45 lb per piece
- Seasonally sourced from Costa Rica, Florida, Mexico, and New Jersey
- Calabaza aka "West Indian Pumpkin", "Calabaza Squash", "Ka-La-Ba-Sa-Nan-Gua", "卡拉巴萨南瓜", "卡拉巴薩南瓜"
- Calabaza has a flat oval to pear-like shape. Calabaza is a hard shell squash with dark orange skin and prominent vertical ridges. The firm, yellow to orange flesh surrounds a large, central seed cavity with stringy pulp and small, flat, and hard cream-colored seeds. Calabaza, when cooked, is smooth, fine-textured, and has a mild, sweet, and nutty flavor similar to butternut or acorn squash. Calabaza squash is best suited for baking, steaming, roasting, grilling, braising, or sautéing. Calabaza is available year-round.
Handling Tip
Selection
- Calabaza is firm and heavy for its size with no soft or wet spots.
- Calabaza is moist with no signs of bruises or cracked rinds.
- The rind should appear dull and the stem should be firmly attached. Shiny rind indicates an immature Calabaza.
Storage
- Calabaza should be stored at 50°F - 55°F (10°C - 13°C) with a relative humidity of fifty to seventy percent and no mist.
- The typical shelf life is no more than two to three months. Extremely low humidity may lead to excess weight loss and flesh deterioration.
- Calabaza is not sensitive to ethylene, a naturally occurring gas that regulates ripening, and produces a low amount of ethylene. However, Calabaza with bruises and cuts significantly increases ethylene production.
- Calabaza is sensitive to chilling injury at storage below 50°F (10°C). Symptoms include loss of flavor, water-soaked spots, and sunken pits on the surface.
Recommended for the CALABAZA (SAMPLE)
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