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The Hokkaido pumpkin is a small, broad, round pumpkin that is usually a bright red-orange. The flesh of this pumpkin is yellow-orange and has a nutty flavour. The skin is edible, just like that of the butternut squash.
| Name | Hokkaido pumpkin or Japanese pumpkin |
| Family | Cucurbitaceae |
| Species | Cucurbita maxima var. hubbaridianna |
| Origin | Japan |
| Source | The Netherlands |
| Availability | August/September through March/April |
| Packaging | Ask about the options |
| Brand | Supplier’s brand |
Before selling, Hokkaido pumpkin must be stored in a cool, dry place at 10 to 13°C and at a relative humidity (RH) of 75%.
We recommend that consumers store their Hokkaido pumpkin in a cool, dry place and not in the refrigerator.
You can eat everything from a Hokkaido pumpkin. Wash the pumpkin, then slice it vertically down the middle and remove the seeds and membranes. Dice the pumpkin. The Hokkaido can be eaten raw, roasted, steamed, boiled or sautéed. You can even freeze cooked Hokkaido pumpkin, which is immediately ready for use after defrosting.
Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Netherlands |
The Hokkaido is a small variety of the giant pumpkin and originally comes from the Japanese island Hokkaido. Our Hokkaido pumpkins come primarily from the Netherlands.