- PLU #4760
- Calabaza can be described as a hybrid between a pumpkin and a squash. It is characterized outside by bright markings and inside by a smoothly textured pulp. They are popular in Latin America, especially the Caribbean, including Jamaica.
- Calabaza is usually boiled or baked, cut in sections or cubes. Calabaza may be substituted in recipes calling for squash. Roast its seeds like pumpkin seeds. If having trouble opening a Calabaza, remove the stem and place the knife or cleaver blade along its length. Gently tap the blade with a hammer until the Calabaza falls open.
- Central and South America, Hispanic Caribbean, Jamaican. Widely use in West Indian, Cuban and Mexican cuisines.
Country of origin
- Caribbean, South West USA, Canada
- Color –Yellow, Creamy
- Cleanliness – Must be clean (no dirt, spotting, dust, or any other foreign material).
- Other – Can have no scarring, cracks, splits, or breaks, or mechanical damage.
- Defects – Soft spots on the exterior
Display and storage
- Storage- 35-45 degrees
- Display- Room temperature
- Shelf life-4-7 days