Skip to content
Harvesting: Zuccurì

Harvesting: Zuccurì

Chris takes us to Beloian Farms in the Central Valley of California, an organic farm that grows Zuccurì. We will find out what to look for and learn how to detect when it is ready to harvest. 



Typical kabocha will be 6-8 inches in diameter with a dark green color. The sowing date was March 18th. After 97 days we are seeing some fruit that is ready to be picked. The most important factor when deciding if your kabocha is ready is to look at the plant stem. When it is ready, the plant stem will become woody and like a wine cork. If the stem has not hardened off, the kabocha is not yet ready to harvest. 

You can twist the fruit to detach it from vine or use a knife to cut stem about 1.5-2 inches from fruit. Be careful not to damage plant or vine when removing ripe zuccuri because there could be immature fruit that can be harvested at a later date. 

Once harvested, it is crucial to figure out your curing time. It will allow time for your kabocha to build sugars and flavors that it needs prior to consumption. We typically recommend a 10-14 day period for peak ripeness. Zuccuri can be cured by simply leaving the produce somewhere shaded or protected from the sun. After the curing period is complete the Zuccurì is ready to be eaten. When your Zucurri is done curing, find our recipes here

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published


Sweet Kabù and Kumquat Salad

A delicious sweet and tangy Sweet Kabù salad with a simple oil and vinegar dressing. These salad turnips combine well with the sweet flavor of various fruits, such as kumquats. Try this recipe for a wonderful, simple appetizer that comes together in minutes.

Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg

This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche. In place of traditional leeks, Chef Toni Sakaguchi from The Culinary Institute of America uses its Japanese cousin—a succulent and fragrant Negi bunching onion.

Quick Pickled Murasaki Fioretto

A quick cauliflower pickle that sets in 15 minutes, made with sweet and tangy vinegar that adds a bright flavor. Watch the color of the Murasaki Fioretto cauliflower change from deep purple to bright fuchsia! 


Shopping Cart

Announce discount codes, free shipping etc