I know it can be hard to tell with pictures. The one in the “cage” looks the most ready, even though it was hard to get a good picture of it. I can still puncture the skin of all of them, but they’re getting harder and harder. Are there any other tips you can give me on when they might be ready? Should the stem turn brown with this variety? Most information I’ve found online seems to be for green kabocha. Thank you!
by riles3311
2 Comments
They all look perfect to me.
These look more like Kuri squash than Kabocha. They tend to be more tender and soft compared to kabocha. I would recommend waiting until the stem is more dry and cracked before picking them. If you peak them too early, they will be mushy when cooked. The 1st looks like it can use another few weeks, the other two are still quite green and could use another month or two.