Seminole Pumpkin: Ingram Billie
(Cucurbita moschata)

Seminole pumpkins are a landrace of Cucurbita moschata that developed in Florida. Naturalists record the conspicuous presence of Seminole Pumpkin fruits hanging from tree limbs during their travels to Florida already in the 18th century. Seminole pumpkins are very well adapted to hot, humid conditions and the ripe fruits can be stored for months or even a year under dry well ventilated storage conditions. Seminole Pumpkins are eaten in a variety of ways—raw, boiled, fried, baked, mashed, steamed, stuffed, dried, or used in soups and pies. Young fruits can be pickled, and the seeds are eaten raw or roasted. The flowers, leaves, and young stems are eaten as a green vegetable or added to soups.

Produces tan colored fruit that weigh an average of 3kg and have variable shapes.