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COCOA BUTTER COCOA POWDER TART SHELL VANILLA SPICES FRUIT CHILES NUTS SUGAR AND SWEETENERS GRAINS & SEEDS FLOURS
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Chilacayote Squash (Cucurbita ficifolia)

Chilacayote Squash (Cucurbita ficifolia)

by Sow Exotic
SKU CHL-M
Sold out
$24.95 - $24.95
$24.95
$24.95 - $24.95
$24.95
Availability:
Out of stock
Pot Size: Medium Coconut Coir Pot

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Chilacayote (Cucurbita ficifolia), also known as fig-leaf gourd, Malabar gourd, or shark fin melon, is a vigorous vining squash native to Central and South America. This resilient, perennial-like cucurbit thrives in warm climates, producing large, round fruit that can grow 8-12 inches in diameter and weigh 5-10 pounds. The firm, green-mottled rind encloses a fibrous, slightly sweet, and mild-flavored flesh with a texture similar to spaghetti squash when cooked. Unlike other squash varieties, chilacayote is unique in its versatility—traditionally used in both savory and sweet dishes. The mature fruit is often candied or cooked into jams, while the young, tender flesh can be used like zucchini or shredded for soups and stir-fries. Its nutrient-dense seeds are also edible and rich in protein. A fast-growing, heat-tolerant plant, chilacayote is an excellent addition to food forests and permaculture gardens, offering a generous harvest season after season with minimal care.

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DESCRIPTION

Chilacayote (Cucurbita ficifolia), also known as fig-leaf gourd, Malabar gourd, or shark fin melon, is a vigorous vining squash native to Central and South America. This resilient, perennial-like cucurbit thrives in warm climates, producing large, round fruit that can grow 8-12 inches in diameter and weigh 5-10 pounds. The firm, green-mottled rind encloses a fibrous, slightly sweet, and mild-flavored flesh with a texture similar to spaghetti squash when cooked. Unlike other squash varieties, chilacayote is unique in its versatility—traditionally used in both savory and sweet dishes. The mature fruit is often candied or cooked into jams, while the young, tender flesh can be used like zucchini or shredded for soups and stir-fries. Its nutrient-dense seeds are also edible and rich in protein. A fast-growing, heat-tolerant plant, chilacayote is an excellent addition to food forests and permaculture gardens, offering a generous harvest season after season with minimal care.
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