CHILACAYOTE SEEDS

Cucurbita ficifolia

These plants have the most rambunctious growth habit ever. They are curious wanderers, surreptitiously snaking through the labrynth of our garden, up over the fence and out into the woods, littering the landscape with flowers and fruits. Vines grow in excess of 30', rooting themselves where they like. In frost-free zones their growth may be infinite!

In the few English language gardening resources that list this species, the cultural requirements are just plain wrong. This species will absolutely tolerate a cool maritime climate. It will bloom and produce fruit all summer at long day latitudes. And though moderate heat may hasten the production and ripening of fruits, the plants literally go out of their way to get out of the hot sun. Unlike most of the genus, C. ficifolia genuinely prefers some shade.

Mottled green rock hard fruits have white flesh and black seeds, both of which are edible and nutritious and can be prepared in myriad ways. Known as Shark Fin Melon in much of Asia, it contributes to an ethical interpretation of a traditional soup made with actual shark fins. In Spain the stringy flesh is cooked with sugar and called “cabello de ángel". In Mexico chunks of flesh and seeds together are candied with piloncillo and canela, and the seeds alone used for palanquetas. The fruit can be fermented in the shell to produce a fragrant alcoholic beverage. The young fruit, greens and blossoms can also be cooked and eaten.

Ripe melons will keep forever. Probably. This is obviously an untested theory, but rest assured that there is no rush to prepare and preserve these things. Ideal for homesteaders and preppers. The seeds especially are incredibly nutritious. The rind is a hard shell that requires tremendous effort to penetrate. Please see this fantastic video for a demonstration. The recipe used in the video is pretty great, too, but two things should be noted: First, it is not absolutely necessary to treat the flesh with lime (food grade calcium hydroxide), but if you choose to do so be sure to rinse and soak for an hour at least twice to thoroughly remove the lime before cooking with sugar. Second, the cinnamon in Mexico is always Cinnamomum verum (syn. zeylanicum), which is softer in texture and sweeter in flavor as compared to common C. cassia. Using the latter will result in bitter dulce de chilacayote.

Start these seeds indoors about four weeks before the last spring frost. Tuck seeds one half inch below the surface of moist soil in 3" pots, pressing to keep seed snug. Mist generously with warm water and cover with plastic. Kept warm (around 80°F) and moist in bright light, seeds will germinate within a week. Uncover promptly and thin to one plant per pot. Grow on in bright light at warm room temperature, transplanting into larger containers as necessary, before hardening off and transplanting into warm fertile soil in part or dappled sun after all danger of frost has passed. Mulch generously to maintain soil moisture. Plants are seemingly impervious to pests and disease. Fertlization is likely unnecessary given good garden soil.

Packet contains at least 15 seeds.