Tropical Pumpkin: Thai Kang Kob
(Cucurbita moschata)

The Tropical Pumpkin originated in tropical South or Central America, possibly Peru or Mexico, and is now widely distributed throughout the tropics. Tropical 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. The fruits are eaten in a variety of ways—raw, boiled, fried, baked, mashed, steamed, stuff, 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 soup.

Vigorous vine that produces dark green warty fruit that turn a chestnut color when mature. Has dark orange flesh with rich flavor. From Thailand. Edible fruit, flowers, leaves, seeds, and young stems. Seems to have a shorter storage life than other C. moschata's.