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Fig-leaf pumpkin "Fikolista SM CF106" (Fig-leaf gourd, Shark Fin Melon, Perennial Pumpkin, Chilacayote)
Fig-leaf pumpkin "Fikolista SM CF106" (Fig-leaf gourd, Shark Fin Melon, Perennial Pumpkin, Chilacayote)
5
1
Cucurbita ficifolia
2.98€
Ex Tax: 2.45€
Ex Tax: 2.45€
Malabar gourd "Fikolista" - Cucurbita ficifolia.
Its rich root system, resistant to soil pathogens, provides vigorous growth of the grafted plant and high fertility, so the plant is used as a base plant for grafting watermelons, melons and cucumbers.
Malabar gourd - fig-leaved pumpkin (black-seed pumpkin, fig leaf melon) - an ancient, alpine, perennial plant (in our northern climate it is grown as an annual), comes from South and Central America.
It does not cross with other gourds.
Its leaves are shaped like fig leaves and often have light spots on a leaf blade of greenish-bluish and are very decorative.
Cucurbita ficifolia grows very quickly - in warm weather, the growth of the stem is 15 cm or more per day. She can decorate fences, arbours, sheds, dry trees, etc., while receiving a fairly significant harvest. From one plant, you can collect over 100 kg of fruits that taste like unsweetened melon.
The flesh of the fig-leaved pumpkin is very juicy and suitable for great salads that can decorate any holiday table, you can cook soups from it, and the stewed Malabar gourd is generally delicious!
Fritters are tender and tasty, and jam is very similar in taste to real pineapples.
Its rich root system, resistant to soil pathogens, provides vigorous growth of the grafted plant and high fertility, so the plant is used as a base plant for grafting watermelons, melons and cucumbers.
Malabar gourd - fig-leaved pumpkin (black-seed pumpkin, fig leaf melon) - an ancient, alpine, perennial plant (in our northern climate it is grown as an annual), comes from South and Central America.
It does not cross with other gourds.
Its leaves are shaped like fig leaves and often have light spots on a leaf blade of greenish-bluish and are very decorative.
Cucurbita ficifolia grows very quickly - in warm weather, the growth of the stem is 15 cm or more per day. She can decorate fences, arbours, sheds, dry trees, etc., while receiving a fairly significant harvest. From one plant, you can collect over 100 kg of fruits that taste like unsweetened melon.
The flesh of the fig-leaved pumpkin is very juicy and suitable for great salads that can decorate any holiday table, you can cook soups from it, and the stewed Malabar gourd is generally delicious!
Fritters are tender and tasty, and jam is very similar in taste to real pineapples.
The Shark Fin Melon, Malabar Gourd, Fig-Leaf Gourd, Perennial Pumpkin, Chilacayote, Pie Melon, Fig Leaved Gourd. Bot. syn.: Cucurbita melanosperma A.Braun ex Gasp., Pepo ficifolia (Bouché) Britton.
* A unique feature of the fig-leaved gourd has been discovered: ripened fruits can be stored for up to 3 years, and unripe ones (with soft bark) - until May next year.
A case helped to reveal the secret of such "longevity": once, during cleaning, the crust was scratched, and after 5 minutes, sticky thick juice stood out on it, which quickly clogged the wound...
Recipes:
1. PUMPKIN SALAD WITH SMOKED FISH.
You will need: 2-3 boiled potatoes, 1 boiled egg, 100-200 grams of hot smoked fish or a can of good sprats, 100-150 grams of raw pulp, 100-150 grams of greens - parsley, celery, onion feather, sour cream for dressing.
Grate the flesh of the pumpkin on a coarse grater.
Finely chop the fish (after removing the bones). Mash the sprats with a fork (after draining the oil).
Cut potatoes into cubes.
Finely chop the egg.
Wash greens thoroughly and finely chop.
Mix everything and season with sour cream. Salt to taste.
2. Fig-leaf pumpkin STEW.
You will need: 800 grams of Cucurbita ficifolia (Malabar gourd) pulp, 1 onion, 2-3 cloves of garlic, 2-3 tomatoes or 2-3 tablespoons of tomato puree, dill, celery, parsley - only 50-100 grams, vegetable oil - 2 tablespoons (or butter - 20 grams), 1 tablespoon of water.
Cut the pulp into cubes, put in a deep frying pan or pan, pour in 1 tablespoon of water and add oil. Simmer over low heat for 5-10 minutes (until juice appears).
Finely chop the onion, add to the Cucurbita ficifolia and simmer for another 5 minutes.
Finely chop the garlic, add to the Cucurbita ficifolia, add tomato slices or tomato paste there and simmer until tender.
Finely chop the greens and sprinkle the stewed Cucurbita ficifolia, let it brew for 5 minutes.
If desired, stewed Cucurbita ficifolia can be cooked with rice. To do this, together with ficephalia, put 1 cup of long rice in a saucepan and add 2 cups of water, put on high heat until it boils - then according to the recipe: add onions, etc.
3. The pulp of Malabar gourd can be dried, ground and added to soups, stews, and dough.
