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Post by 12540dumont on Jun 2, 2012 19:22:30 GMT -5
calabaza de cabello de angel (angel's hair pumpkin) (in Spain)
Calabaza china (Chinese pumpkin) (Cuba)
potiron cheveux d'ange (angel's hair pumpkin)(in France)
Chilacayote (in Mexico and parts of Central America)
Any one have this and want to give me a few of the seeds? Swap?
Tried to grow this?
Eaten it?
Need input! Please compute! Leo found this and thinks we should try it.
Like we don't have any squash growing....ahhhhaaaaa ;D
Chilacayote Drink from Oaxaca
Chilacayote, cucurbita Ficifolia, a medicinal and unique member of the squash family, is common in most Oaxacan restaurants, either as a dulce (candied pumpkin), or in this unique, refreshing beverage. It does not get strained, so the sweet pulp of the squash and pineapple remains in the drink.
Ingredients
10lb + cooked chilacayotes (2 small or 1 large )
2+ quarts water
1 cup fresh pineapple chunks, about ½ inch cubes (Not required)
¾ cup dark brown sugar (or piloncillo which is traditional Oaxacan)
1 teaspoon cinnamon
Blend the squash by liquefying the "meat and putting aside some of the "angel hair and seeds" which can be returned to the pitcher. Do not strain (Some Restaurants do not liquefy and include the seeds and pulp chunks) Use a ½ cup of the water and the pineapple chunks. Pour the mixture into a 2 quart pitcher.
Place the sugar in a saucepan with another ½ cup of the water and heat until the sugar has dissolved. Add this to the pitcher, along with the cinnamon. Stir in the remaining water.
Refrigerate and serve well chilled. Makes 8-10 servings.
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Post by keen101 (Biolumo / Andrew B.) on Jun 2, 2012 23:04:43 GMT -5
I grew some Sharkfin Melon last year. I got the seeds from a man in New York (I think i found him offering seeds on GardenWeb). He was on another gardening forum, and only wanted a few bucks for postage. (i still have his email if you send me a PM). Only about 3 made it before winter, and they were small at that. Had a hard time struggling with our dry conditions. Seemed to need water constantly just to keep it alive. I tried to save the seed, but I'm not sure many of the seeds made it to maturity (they are of very poor quality and few at that). The melon was certainly interesting, but the taste was not edible really. Even with brown sugar and baked it still had a very sour flavor. s1010.photobucket.com/albums/af224/keen101/Garden%202011/?action=view¤t=DSCF0682.jpg |
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Post by macmex on Jun 3, 2012 0:26:53 GMT -5
I grew chilacoyote back in the late 80s, when we were living in Tlatlauquitepec, Puebla, Mexico. There, the plant grew everywhere. I was probably the only one who planted it on purpose. They used it to make a type of drink (atole). However, we were very disappointed with it.
Your drink recipe sounds like it might be good. Chilacoyote has very little flavor. It does, however, do great in a cool, very wet climate. The vines probably went over 50'. I've heard of it climbing trees, which can be hazardous, when the watermelon sized fruit eventually fall.
I wish I could help you find seed. Bet e-bay might have it.
George
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Post by cortona on Jun 3, 2012 3:56:21 GMT -5
i think we need the day lenght neutral strain or we have really poor results.....
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Post by macmex on Jun 3, 2012 6:14:09 GMT -5
One more thing. I vaguely remember that J.L. Hudson Seeds carried this. Cortona made a very valid point. So many squash and corn, which we had in Mexico, would simply not produce in a long day environment.
George
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Post by 12540dumont on Jun 3, 2012 11:04:20 GMT -5
George, I knew you'd know about this. Cortona I was afraid of that.
I found a guy growing it in Southern California under avocados...
Near my brother's horse, the faucet leaks...as it's on his part of the farm, of course I can't touch it. But I was thinking this was a good place for something to grow rampantly. Oaxacan Green Corn did well here in a hot year, so I was hoping maybe an Oaxacan strain might do well. There's one that grows in Spain (40 degrees lat) and so I was thinking that my latitude (37) was not too different?
I guess I can't know without finding seeds. Thanks you all. I heard that it was good for diabetes, which my sister has....That must be the leaf, because I can't see how adding brown sugar helps diabetes!
Thanks you all.
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Post by castanea on Jun 3, 2012 12:07:54 GMT -5
George, I knew you'd know about this. Cortona I was afraid of that. I found a guy growing it in Southern California under avocados... Near my brother's horse, the faucet leaks...as it's on his part of the farm, of course I can't touch it. But I was thinking this was a good place for something to grow rampantly. Oaxacan Green Corn did well here in a hot year, so I was hoping maybe an Oaxacan strain might do well. There's one that grows in Spain (40 degrees lat) and so I was thinking that my latitude (37) was not too different? I guess I can't know without finding seeds. Thanks you all. I heard that it was good for diabetes, which my sister has....That must be the leaf, because I can't see how adding brown sugar helps diabetes! Thanks you all. What it tends to do here is to have rampant vegetative growth until fall then it begins setting fruit like crazy. The fruit will mature here in the central valley but not in much of the US. I may have seeds. I will check. In those wide open areas it's also fun to grow the big gourds like the Nigerian or Kenyan drums or the Zucca melon (not a melon). |
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Post by castanea on Jun 3, 2012 12:09:35 GMT -5
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Post by johno on Jun 3, 2012 12:58:25 GMT -5
I planted some old C. ficifolia seeds, but they haven't sprouted yet. If I have any luck with them, I'll save seeds.
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Post by cesarz on Jun 4, 2012 8:24:08 GMT -5
I guess I can't know without finding seeds. Thanks you all. I heard that it was good for diabetes, which my sister has....That must be the leaf, because I can't see how adding brown sugar helps diabetes! Thanks you all. Hi Holly, They grow as perennials here. (latitude -40 degrees) Huge vines and can smother a tree. I've got seeds but they are still inside the fruit so I have to take them out and dry them. Diabetes? By boiling the flesh for hours they turn sweet - no sugar added. Try to google ensaymada bread and they use this as the filling. Cesar |
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Post by keen101 (Biolumo / Andrew B.) on Jun 4, 2012 9:48:49 GMT -5
I found my packet of seeds. PM has been sent if you want them. Since the strain i have is from New York it had no problem with day-length here, it just seemed like it was not adapted to my conditions. In an irrigated environment it might actually do well. Let me know if you want the seed. If you get a crop from them you can send some seed back.
Yeah, perhaps i just didn't know how to cook it right.
-Andrew
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Post by Andrew Flemming on Jun 6, 2012 5:51:20 GMT -5
I am just sowing Cucurbita seeds.Can anyone tell me How much period is required for to get seedlings out?
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Post by raymondo on Jun 6, 2012 7:30:14 GMT -5
A little dependent on which Cucurbiat species you're talking about but if seeds are fresh and temperatures right they should pop their heads within 7 to 10 days, less for some.
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Post by 12540dumont on Jun 7, 2017 12:09:27 GMT -5
Has anyone tried grafting these yet. I understand that it helps outwit those wiley squash bugs....
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haux
gopher
Posts: 7
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Post by haux on Jul 25, 2018 12:46:07 GMT -5
Hi
I live in oaxaca in the mountains and everybody grows Chilacayote here.. Have you managed to lay your hands on seeds yet? I could probably manage to send you a bunch..
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