Each plant produces multiple large fruits, maximizing your harvest. Perfect for both home use and small-scale sales.
- Climate Resilient & Adaptable
Carefully selected to thrive in tropical conditions, these Kalabasa seeds tolerate heat and adapt well to a variety of soils, as long as drainage is good.
Kalabasas are packed with essential vitamins and minerals, including vitamins A, C, and E, as well as dietary fiber
- Easy to Grow & Beginner-Friendly
Kalabasa plants are strong and low-maintenance, requiring only nutrient-rich soil, regular watering, and sufficient sunlight
Supports Skin & Hair Health
- Anti-inflammatory & Antioxidant Properties
Improve Blood Sugar Control
Aids Digestion & Weight Management
- Check the Skin Color and Hardness: Kalabasa is ready to harvest when its skin has turned a deep, consistent color (depending on variety) and the rind feels hard. Soft skin means it’s still immature.
- Look for Dry Vines: The vine or stem attached to the Kalabasa starts to dry out and brown when the fruit is mature. This is a natural signal for harvest.
- Harvest in Dry Weather: Choose a dry day to harvest. Moisture on the fruit can promote mold or rot during storage.
- Cut, Don’t Pull: Use a sharp knife or pruning shears to cut the Kalabasa from the vine, leaving about 2–3 cm of stem attached. Pulling may damage the fruit or the plant.
- Cure Before Storage: Place harvested Kalabasa in a warm, dry, and ventilated area for 7–10 days. This hardens the skin, improves flavor, and extends shelf life.