Green pumpkin is bred from oriental pumpkin which is grown for its young fruit, although matured fruit is also can eaten or stored just like regular pumpkin. Green pumpkin usually is early maturing, starts female flower early and intense, so it can bear a few fruits at the same time. Green pumpkin can be harvested in two weeks after female flower bloom when the fruit weighs 400 g to 1000 g. Compared to Zucchini, green pumpkin’s flesh is crispier and sweeter with very nice squash flavor. This healthy and delicious vegetable is getting more and more popular in China.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Prepare fertile, aerated and well-drained soil. Sow seeds in spring/early summer (soil temp > 60F) in a warm and sunny place or start seeds indoor about 4 weeks in advance and transplant when soil temperature is higher than 60 F. Keep the soil moist but do not over-water it. Train the vines onto strong trellis. Prune as needed. Fertilize well. Pick young fruits in two weeks after female flower sets. Fruit can also be kept on the vines until matured and eaten/stored like regular pumpkin.
Culinary tips: Stir-frying, soups, stews, steaming, boiling or stuffing.