Ficifolia figoleaf pumpkin: photos, recipes

The figleaf pumpkin is little known in Russia. It comes from South America and rarely appears on sale in domestic stores. But if you wish, you can grow it yourself in almost any Russian region. The pumpkin got its name from its leaves, which resemble the greenery of a fig tree. And in appearance it looks more like a watermelon.

History of the creation of the variety

Ficifolia or figleaf pumpkin is native to South America. In nature, it grows in mountainous areas. Exotic pumpkin seeds came to Europe about 3 centuries ago. Its fruits were used as fodder and for preparing culinary dishes.

There are not many varieties of ficifolia. In Russia there is only one - In Memory of Tarakanov. It differs from its wild counterpart in its higher yield - from one bush you can collect 8 fruits weighing up to 4 kg. The pulp of varietal figleaf pumpkin is more tender, contains a lot of pectin (4.5%), and has a pleasant watermelon aroma. Ripe fruits are stored for only 9 months.

Advantages and disadvantages

The benefits of phycephaly include:

• resistance to sudden temperature changes. Even frosts will not be able to reduce the yield of the bush;
• unpretentiousness. The vegetable needs minimal care: regular watering and weed removal;
• the culture is stored for a long time in a cool room;
• transportable;
• retains its presentation for a long time.

Disadvantages of culture include whimsicality with land. If care is less important, then the composition of the soil and lighting for the crop are very important.

Figolifolia pumpkin does not grow well in the shade or in lowlands, which is why it bears less fruit. Crowding also does not allow for a stable harvest. The downside is the rarity of seeds of this species. If they are not collected from a finished product, then buying planting material in Russia is problematic.

Detailed description

Ficifolia is a herbaceous vine from the Cucurbitaceae family. It is grown for its fruits, seeds and young shoots. This variety is frost-resistant and can grow as a perennial plant in tropical climates. Its large green leaves are similar to fig leaves, hence the common name.

The stems of figleaf pumpkin can reach 10 m in length, curly green leaves have small light spots, and the flowers are large and yellow. Cultivated in temperate climates as an annual crop.

Advice! It is convenient to grow ficifolia or figoleaf pumpkin, according to reviews, on a vertical support - a strong wooden fence, lattice or against the wall of outbuildings.

The plant is light-loving; with a lack of sun, flowers and ovaries will not appear. Not only fruits and seeds are eaten, but also young shoots of figleaf pumpkin.

Description of fruits

Externally, the fruits of ficifolia are somewhat reminiscent of watermelons. They are green with a speckled color. Ripe figleaf pumpkin has a uniform light cream color of the skin. Inside are black seeds.

Figoleaf pumpkin can be stored from 9 months to 4 years due to the fact that its peel is very dense. Ficifolia is used for food. It tastes like zucchini. The pulp is creamy white and tender. Fully ripened fruits have a pleasant aroma and increased sweetness. Figoleaf pumpkin is suitable for making jam, candied fruits, sweet desserts and jellies.

Description of the Kroshka variety pumpkin

Pumpkin crumbs

Cold resistance. Due to its high cold resistance, Kroshka pumpkin can be grown even in regions with an unfavorable cold climate, for example, in the Leningrad region.

Plant parameters. The crumble belongs to the climbing type of pumpkin. The main lash is long, its growth must be limited. Growth power is average. The kidney-shaped leaves are large and green.

Terms of ripening. In terms of ripening time, Kroshka is classified as mid-ripening. This pumpkin is harvested several weeks later than the early ripening ones. From the moment the sprouts appear until the fruits are harvested, 115-125 days pass.

Characteristics of fruits. Pumpkins are considered portioned, as their weight reaches 2.5-3 kg. They are covered with woody light gray (sometimes almost white) bark with barely noticeable pinkish spots. The shape of the pumpkin is flat and round. The dense, bright orange pulp is not fibrous, characterized by a sweet taste and sugar content. The fruits are stored well indoors.

Interesting! Tiny’s indicator is considered stable. Regardless of weather conditions during the season, the yield of the variety remains high - 5-7 kg/m2.

Disease resistance. Pumpkin Kroshka is resistant to anthracnose (scarden) - a fungal disease, the symptoms of which are yellow-brown spots that affect the entire above-ground part of the crop.

In its varietal characteristics, the crumb is close to several other varieties of large-fruited pumpkin, which have good cold resistance and have average ripening periods. For comparison, below are brief descriptions of similar varieties.

• Pumpkin Honey Crumb. Very often, manufacturers of planting material call the usual Kroshka Honey. Despite the fact that the fruits of this variety have similar characteristics (weight, color, taste), Honey Kroshka is a bush pumpkin, and Kroshka is a climbing pumpkin.
• Orange Honey Pumpkin. Just like Kroshka, it belongs to the climbing type. The taste, shape, weight and size of the Orange Honey fruits are also similar to the Crumb pumpkins. Only the color of the crust is completely different - bright yellow-orange with greenish-yellow stripes.

Orange Honey and Honey Crumb are characterized by a special sweetness of the pulp, a high content of carotene and sugars in ripened pumpkins.

Characteristics of the variety

Phycephalia or figoleaf pumpkin is unpretentious in care. When grown indoors, it does not produce fruit. It has a late fruiting period, so it is grown only through seedlings. Other characteristics of figleaf gourd:

• yield depends on the climate, in the Ural region 2-3 fruits are harvested from one plant, in southern latitudes - up to 10 pieces;
• Ficifolia is not crossed with other pumpkin crops;
• can be used as a rootstock for melons and watermelons;
• in temperate climates, the weight of one fruit is 2-3 kg, in the southern regions it can reach 8 kg;
• leaves have a diameter of 25 cm, flowers - about 7 cm;
• the plant has strong immunity.

Ficifolia tolerates frosts down to -3 °C and grows well in a wide range of temperatures (from +6 to +35 °C). It has a well-developed root system, making it tolerant of lack of moisture.

Attention! During dry periods, watering is needed for successful flowering and fruit formation.

Resistance to pests and diseases

Figoleaf pumpkin is not susceptible to fungal diseases, and thanks to its strong immunity, it resists pests well. To prevent and prevent problems in cultivation, it is necessary to observe crop rotation. You cannot plant the plant after other pumpkin crops and potatoes.

Advantages and disadvantages

Ficifolia makes a good rootstock for watermelons, melons, and cucumbers. This is not its only advantage, there are others:

1. Unpretentious, well adapted to the cool climate of temperate latitudes of Eurasia.
2. Long-term storage of fruits. Thanks to their thick peel, they can lie in a cool, dry room for 3 years without losing their freshness and excellent taste.
3. Universal use of fruits. They are used to prepare desserts, vegetable stews, candied fruits, salads, and casseroles.
4. Benefit for health. Ficifolia contains a rich set of vitamins and mineral salts, healthy fiber, and is suitable for baby and dietary nutrition.

The disadvantages include a long growing season; in cold climates, the fruits do not have time to ripen. To obtain seeds, you need to grow seedlings.

Comment! Without vertical support, the plant will take up a large area in the garden.

Place and soil

To grow figleaf pumpkin, choose moist areas protected from prevailing winds. Good predecessors:

• cabbage;
• onion;
• roots;
• early potatoes.

Where other pumpkin crops grew, figleaf pumpkin cannot be placed. It is returned to its original place no earlier than four years later. The soil is prepared in the same way as for other pumpkin crops. The figleaf pumpkin is undemanding to soil fertility, but it definitely needs good drainage.

On poor soils, it is necessary to make holes 30 cm deep. Fertile soil or a soil mixture with the addition of mineral and organic fertilizers is placed in them.

While the plants have not grown too much, you can sow early ripening vegetables nearby - lettuce, watercress, spinach, etc.

The figleaf pumpkin tolerates shade easily, and can be grown under the canopy of fruit trees, periodically guiding or tying vines to the branches.

The benefits and harms of figoleaf pumpkin

You can appreciate the benefits of the figleaf pumpkin shown in the photo above in December. By this time, the seeds have ripened and turned black; they can be collected, peeled from the pulp, and sown for seedlings in March.

Many tasty and healthy dishes are prepared from the pulp of ficifolia. It has healing properties, and is used in dietary nutrition for the following problems:

• diseases of the gastrointestinal tract;
• anemia;
• arthritis, arthrosis;
• allergy;
• gout;
• cholecystitis;
• diseases of the liver, kidneys, cardiovascular system;
• neuroses, depression.

The raw pulp of figoleaf pumpkin is rarely used for food, as it is quite dense. Its consumption in ground form is useful for obesity and diabetes. The glycemic index of the raw fruit is low, and the microelements it contains can stimulate the production of insulin.

Lotions are also made from raw pulp for:

• skin diseases;
• burns;
• allergic dermatitis;
• psoriasis.

The seeds have an anthelmintic effect. Harm from figoleaf pumpkin can only occur in case of individual intolerance.

Pumpkin with black seeds

Ficephalia, or figleaf pumpkin, also known as black-seeded pumpkin (Cucurbita ficifolia, syn. Cucurbita melanocarpa). This is a really large vine whose leaves resemble the leaves of a fig tree, with shoots more than ten meters in length. The pattern of the fruits resembles variegated watermelons. The pulp is white, juicy, like a melon, but not as sweet as is sometimes claimed, the seeds are black, similar to watermelon. The leaves resemble those of a fig tree or fig.

Ficephalia or figoleaf pumpkin (Cucurbita ficifolia or Chilacayote). © ©éréales Kille®

In classical Chinese medicine it is used in the treatment of the pancreas and gastrointestinal tract. It is endowed with a very valuable property - it significantly increases the number of beta and pancreatic cells, thereby improving its ability to produce insulin. Almost all parts of the plant are used: fruits, leaves, seeds and roots. The leaves contain a lot of calcium, sodium, phosphorus and iron.

Growing technology

Ficifolia is a late figleaf pumpkin, so it needs to be grown through seedlings. Seed germination begins in April:

1. Seeds are sown in a container filled with universal soil under glass.
2. Keep at high humidity and temperature +22 °C.
3. After germination, each seed is transplanted into a separate container, since pumpkin crops do not like picking.
4. The air temperature is reduced to +17 °C for 5 days.
5. After 20-25 days of growing in a container, the ficifolia is ready to be transplanted into open ground.

When the last frost has passed, in mid-to-late May, figleaf pumpkin is planted in the garden. For seedlings, holes are made 12 cm deep so as not to damage the roots; the transshipment method is used. The plant can grow in any soil, but develops better in well-drained and fertile soil. The holes are placed at a distance of at least 1 m.

Caring for ficifolia includes timely watering, mulching, weeding, and fertilizing. For better fruit filling, side shoots are pinched after the ovaries form.

Important! If there are cold nights in August, the figleaf pumpkin bushes are covered with spunbond to keep the roots of the plant warm. The crop is harvested in the fall, when the leaves wither.

How to grow phycephalia: planting and care in open ground

The agricultural technology of figleaf pumpkin is not much different from growing a regular pumpkin, although there are some nuances. The plant is unpretentious to soil, but loves watering and intense lighting. Pumpkin can be grown by seedlings or planted with seeds in open ground.

On a note! It is better to grow it in seedlings like lagenaria, since the growing season is quite long.

In the middle latitudes of Russia, pumpkin can be planted with seeds immediately after frost, closer to the beginning of May. Before planting, it is advisable to soak the seeds in water at room temperature for three days. The seeds are planted in the ground to a depth of 3 - 4 cm, the hole is covered with mulch - humus. Mulching will improve the thermal regime and prevent crust formation.

The figleaf pumpkin can be returned to its original place no earlier than after 4 years.

Pumpkin seedlings are planted in the ground later than seeds. To plant pumpkin crops, choose a bright place with fertilized, fertile soil. The pumpkin can be planted directly on the compost heap; as it grows, it creates a decorative corner. One phycephalia bush occupies a huge area; plant it according to the 350x350 cm pattern. Ripe fruits ripen as needed in early autumn, after frosts.

On a note! Pumpkin Ficephalia is known for its unusual taste, reminiscent of watermelon or melon to some, and cucumber to others. But everyone notes that it lacks the pumpkin smell inherent in other varieties.

During the growth process, the crop needs to be weeded, watered well and fed with mineral fertilizers 2 - 3 times during the growing season. When growing, you should take care of the support (you can plant it under a fence), since the black seed pumpkin, like other pumpkins, clings to the support with its tendrils and, when grown this way, bears fruit better and is less damaged by diseases. The pumpkin should be stored in a dry place, the storage temperature should be 8 - 10 degrees. For long-term storage, leave the stalk 10 -1 5 cm long.

Is it possible to cook figoleaf pumpkin?

Ficifolia does not have a distinct taste; it acquires the taste and aroma of the products with which it is prepared. This allows you to get interesting and tasty dishes from figoleaf pumpkin, the recipes of which are easy to prepare.

Ficifolia stew

Ingredients:

• ficifolia – 1 pc.;
• soy sauce – 2 tbsp. l.;
• dried herbs – 1 tbsp. l.;
• dried mushrooms, peppers, eggplants and cherry tomatoes – 50 g each;
• watercress - to taste.

Preparation:

1. Dried vegetables are washed and soaked in boiling water for 30 minutes.
2. The fibrous core with seeds is cut out of the pumpkin; it will taste bitter when fried. Peel the peel.
3. The pulp is cut into small cubes.
4. If the frying pan is deep frying, you don’t need to add oil.
5. Dried vegetables are drained of water and cut into pieces.
6. Place vegetables and ficifolia on a hot frying pan.
7. After 2 minutes, add soy sauce to taste and a little water. Cover the pan with a lid for 15-20 minutes.
8. Add spices to taste; if all the water has been absorbed, add more boiling water and leave to simmer for another 20 minutes.
9. At the end of cooking, taste the vegetables, add salt to taste, and add finely chopped herbs.

Vegetable stew is served with boiled rice.

There are many recipes for preparing figoleaf pumpkin - potato pancakes, casseroles, hot salads, marmalades. But the traditional Spanish dish “Angel Hair” or ficifolia confiture is especially interesting.

Recipe for figoleaf pumpkin confiture

Products:

• ficifolia pulp – 1 kg;
• lemon – 1 pc.;
• sugar – 1 kg;
• cinnamon sticks – 2 pcs.

Preparation:

1. Peeled and seeded ficifolia is cut into cubes and poured with boiling water.
2. Cook over low heat for 15 minutes after boiling.
3. Place the pumpkin in a colander. When all the excess liquid has drained, separate the pulp into fibers using a fork.
4. Place pumpkin pulp in a high frying pan or cast iron, add the same amount of sugar, cinnamon, juice and lemon zest.
5. Stir occasionally, do not cover with a lid.
6. When the ficifolia juice has evaporated, the confiture is ready; it will take 45-50 minutes.

Place the dessert in jars and sterilize for long-term storage. The pieces of zest and cinnamon sticks are thrown away.

I’ll say a word about the figoleaf beauty.

I love pumpkin. That’s why I’m interested in all new products, even varieties, even new species. Some are easy to read about, but some you want to grow. I have already written inquiries about purchasing pumpkin seeds. Pumpkin is not new to my garden; nutmeg and large-fruited varieties have been selected, and I have my favorite varieties. And I found out about figfolia by chance, here they discussed Benincansa, and at the same time, New varieties of pumpkins were mentioned in passing about figfolia. Have you planted these?

She has several names and no homeland. Black-seed pumpkin, mountain pumpkin and ficifalia (it’s not a fact that I spelled it correctly, sometimes it is represented as ficefalia) are its other names, it can be Peruvian, Mexican or Argentinean. And even a Chinese woman. It occurred to me that such a common vegetable plant should have many varieties, that is, varieties. Looks like I was wrong. I looked through a bunch of sites (both Russian and foreign), and found only different names for this pumpkin in different countries. But there are no varieties. I looked at the forums. ABOUT! Eat! However, even here it turned out to be just a name.

Figolifolia pumpkin. Photo from davesgarden.com

I had a similar experience with the Benincanza. There are no varieties; there is, in fact, an almost cultivated or not entirely wild plant that is eaten. I didn't like Benincanza. And here is the same option. Despite all the beauty of the description, there is no reliable information, but there is praise for the medicinal properties and deliciousness of the dishes.

However, breeders of the All-Russian Research Institute for Selection and Seed Production of Vegetable Crops (VNIISSOK) created a variety of figoleaf pumpkin “In Memory of Tarakanov”, named in honor and memory of the author varieties and hybrids that are familiar to every summer resident and gardener: Zozulya, Aprilsky, Estafeta, Kukaracha, Manul, Bely pouring, Rusich, Gamayun, Verlioka, Aeronaut, Zebra, Tsukesha, Skvorushka... the list goes on. And now among the cucumbers, zucchini and tomatoes there is also a figleaf pumpkin. In one of the issues of the magazine “Vegetables of Russia” I found a description of pumpkin and variety.

“In Memory of Tarakanov” - variety of figoleaf pumpkin

Mid-season, it needs up to 115 days to wait for ripened fruits after germination. The purpose is universal, that is, pumpkin is good in candied fruits, in marmalade, and if the variety is Russian, then in porridges, mashed potatoes, and even in charlottes. The main shoot can be long; it is not a problem for it to grow to 10 meters in two years. Why two? Because in nature this pumpkin is a perennial crop, but here in Russia it usually grows up to 3.5 meters. Fruit weight is from 2 to 4 kilograms. The flesh is white! There is no carotene in this pumpkin, but the breeders provided it with sugars, starch, juiciness, sweetness and watermelon aroma. And quite a lot of pectin. It is very difficult to find specific figures for this rather large number. Typically, the tables show indicators for apples (1%), beets (1.1%), in other vegetables and fruits its amount is even less. However, Evenstein in Popular Dietetics reports that pumpkin is second only to apples, beets, green onions... that is, it contains pectin, but less than one percent. Moreover, different authors give different meanings. And the variety “In Memory of Tarakanov” is very rich in pectins, 4.5% of them! That's why pumpkin makes jelly!

Figolifolia pumpkin, variety “In Memory of Tarakanov”. Photo from the website www.vegetables.su/

The seeds are black, like watermelon, only twice as large. Pumpkins last for nine months after harvesting. In our conditions, it is better to grow through seedlings in order to get a larger number of fruits so that they have time to ripen; after all, our summer is a bit short, the plant will not have time to produce everything it is capable of, even with pinching of the side shoots, which can be quite long. The lashes grow quickly, sometimes 15 centimeters per day. For this, like any pumpkin crop, fertile soil is needed, but it can tolerate shade.

The plant is not afraid of powdery mildew, fusarium wilt and root rot. Melon, watermelon and cucumber are grafted onto the figoleaf pumpkin. Such experiments were carried out in our country at the beginning of the two thousandth. But industrial technologies were not developed, food use was not studied, nor was the biochemical composition. However, the variety was created for summer residents and gardeners; it was included in the Register of Breeding Achievements in 2013. It is even recommended for cultivation throughout the country; it is zoned.

Unusual pumpkin, beautiful flesh, snow-white. It is not very productive for farm fields, only up to 22 tons per hectare in a good year. And for a summer resident, eight fruits per plant yields a wonderful harvest.

Did you like the description? I really liked it. Or to the garden? I intend to grow it, at least once to try it out. I wrote letters to some sellers, I'm waiting for answers.

Maybe the seven-day residents will help?

Candied pumpkin

Photo: poradum.com.ua
Pumpkin can easily replace unhealthy candies. Candied pumpkin can also be used to decorate cakes or pastries.

You will need:
1 kg pumpkin, 1 orange, 1 cinnamon stick, 1 kg sugar, 700 ml water, 2 clove buds.
Preparation:

Cut the pumpkin into thin slices, dip it along with cinnamon and cloves in hot sugar syrup made from sugar and water. Boil for five minutes and cool - repeat this procedure three times. Place the pumpkin on a baking sheet and sushi in the oven at 50 degrees or in an electric dryer.

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American pumpkin pie

Photo: vkusnyjstol.ru
Pumpkin pie according to the American recipe will attract even neighbors with its aroma.

You will need:

For the dough:
180 g frozen butter, 250 g sifted flour, 8 tbsp.
l. ice water, a pinch of salt. For the filling:
600 g pumpkin puree, 4 eggs, 350 ml condensed milk, 1 tsp.
ground cinnamon, a pinch of nutmeg, 0.25 tsp. ground ginger and cloves, salt on the tip of a knife. Preparation:

Chop the sifted flour into very fine crumbs with a knife and grated frozen butter, pour in ice water, quickly knead the dough, and put it in the freezer. After half an hour, roll out the chilled dough into a flat cake, place it in a mold, form high sides and put it back in the freezer for 15 minutes. Bake the crust in the oven, pricking it first with a fork and covering with a sheet of foil. Mix the ingredients for the filling, pour it onto the baked dough in the mold, bake for about an hour and a half.

Agricultural technology

This type of pumpkin grows in almost any soil, but prefers fertilized soil with good drainage. Feels great on a compost heap. You cannot place Phycephalia where other types of pumpkins grew before; it is better to plant it after potatoes, cabbage or onions. Also, you should not grow it in the same place for the next 4 years.

It can only be grown using seeds. You can plant seeds directly in open ground or use the seedling method.

• An important condition for planting in the soil is temperature. The earth should warm up to 12-15 degrees. The seeds must first be soaked for 2-3 days in water and germinate. You need to sow in holes to a depth of 3-4 cm, adding ash and covering the top with humus (mulch). It is recommended to seat according to the 350×350 cm pattern, because watermelon occupies a huge area. Shoots appear in two weeks.
• Using the seedling method, you can get an earlier harvest. To do this, 2-3 weeks before planting, the germinated seeds are placed in pots with a mixture of turf soil, peat and sawdust; the acidic soil must be limed. The temperature for seedlings is maintained within 12-17 degrees, watering is moderate. Before planting, the sprouts are fed with organic fertilizer and holes about 10 cm deep are prepared at a distance of 2 m from each other. If the soil is poor, apply fertilizer to a depth of 30 cm.

Important! In order for the seeds to ripen for subsequent propagation, it is necessary to use the seedling method. You need to select seeds no earlier than winter, because... The fruit ripens only in December.

Exotic pumpkin loves plenty of watering. During the growing season, you can feed with organic matter 2-3 times. For faster fruit ripening in short summer conditions, it is recommended to pinch the side shoots, because they grow in length very vigorously.

Pumpkin in sour cream sauce

Photo: zen.yandex.ru
Baked pumpkin with sour cream sauce and garlic can serve as an excellent addition to pasta or vegetables.

You will need:
0.5 kg of pumpkin, 150 ml of fat sour cream, 3-4 cloves of garlic, 1 bunch of parsley.
Preparation:

Fry the pumpkin cut into cubes until golden brown, pour over the sauce made from sour cream with garlic, herbs and spices. Simmer covered for ten minutes.