Cucurbita ficifolia

Read about Cucurbita ficifolia in the Standard Cyclopedia of Horticulture

Cucurbita ficifolia, Bouch6 (C. melanosperma, A. Br.). St. very long, stout, becoming somewhat woody: Lvs. pale green, often marbled, m outline ovate or suborbicular, cordate at base, roundly 5-lobed and the sinus rounded: calyx-tube short and campanulate: fr. large (often 1 ft. long), fleshy, round-ovoid, white-striped, the flesh white; seeds ovate, black. E. Asia, but widely cult, in warm countries for its ornamental watermelon-like frs. A var. mexicana, Hort. (C. mexicana, Spreng.), is mentioned, with seeds twice the size of those of the type, and said to grow wild in the neighborhood of Mazatlan, Mex. The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.

? Cucurbita ficifolia
Plant Info
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Cucurbitales Family: Cucurbitaceae Genus: Cucurbita Species: C. ficifolia
Binomial name
Cucurbita ficifolia Bouché

Cucurbita ficifolia is an annual vine or trailing plant grown at high altitudes for its edible seeds, fruit, and greens. English names for the plant include chilacayote, fig-leaved gourd, malabar gourd, Thai marrow, shark fin melon and pie melon. It shows considerable biochemical difference from the other members of its genus, and does not hybridize readily with them.

Origin and distribution

It is native to the Americas, although the exact center of domestication is unclear. Linguistic evidence suggests Mexico, because of the wide use of Nahuatl-derived names as far south as Argentina, while archaeological evidence suggests Peru, because the earliest remains have been found there. Biosystematics have been unable to confirm either hypothesis.Template:Fact It is called zambo in Ecuador.

It is now grown in many parts of Eurasia, from France to India to Japan.

Uses

The most important use of Cucurbita ficifolia is for its fat- and protein-rich seeds. They are used along with honey to make palenquetas, a dessert.

The second most important use is for its fruit. The immature fruit is cooked as a vegetable, while the mature fruit is sweet, and used to make confectionery and beverages, sometimes alcoholic. The fruit has a low beta-carotene content, as can be seen from its white flesh. It has a moderate content of carbohydrates, and a relatively low content of vitamins and minerals.

The flowers, leaves and young shoots are used as greens. The vine and fruit are used for fodder.

External links

• Neglected crops: 1492 from a different perspective (ch 10)