Seminole Pumpkin Varieties
(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.
Acorn
A great tasting and high yielding selection of Seminole pumpkin. Produces small tan colored fruit that average 1.5kg.
Ingram Billie
Produces tan colored fruit that weigh an average of 3kg and have variable shapes.
Crookneck
Produces a large number of round to oblong tan pumpkins with light orange flesh. 90 days to maturity. Average weight of fruit is 2.5kg.
Seminole
A generic variety of Seminole pumpkin that produces small delicious fruits on vigorous vines.
Mix
A mix of small and large Seminole pumpkin varieties.
Yahola
Named after a native Seminole war cry used under the leadership of Asi-Yahola. This plant produces multiple, small tan fruit that weigh an average of 1 kg.