18 Interesting Facts About Jarrahdale Pumpkin

Introduction

The Jarrahdale pumpkin is a unique winter squash that originated in Jarrahdale, Western Australia. It has become popular for its distinctive grey-blue skin and excellent flavor when cooked.

Unlike most pumpkins and winter squashes, the Jarrahdale pumpkin is grown as a specialty culinary crop rather than for carving. When cooked, its smooth, sweet, nutty flesh makes it ideal for soups, baking, and purées.

Below are 18 fascinating facts about this unique vegetable:

Facts About Jarrahdale Pumpkin

1. The Jarrahdale pumpkin is a member of the Cucurbita maxima species, which also includes buttercup, kabocha, and Queensland Blue squash. It is one of the few grey-skinned pumpkins.
2. The grey-blue skin occurs due to the presence of the delta-tocopherol form of Vitamin E. This acts as an anti-oxidant and protects the flesh from the effects of sunlight while growing.
3. Jarrahdale pumpkins typically weigh between 2 to 5 kgs when mature. The flesh is a bright orange color with a very small central seed cavity.
4. They were first developed in Jarrahdale, Western Australia in the early 1900s. The town is located around 45 kms southeast of Perth.
5. The variety was created by selecting and crossing genetics to emphasize the blue-grey skin while retaining excellent eating qualities.
6. Commercial production is centered around Jarrahdale and Albany in Western Australia. Jarrahdale pumpkins are available from May to September when grown as a cool-season winter crop.
7. The cool climate of southern Western Australia allows the blue-grey skin to develop fully. In warmer climates, the skin tends toward green.
8. Jarrahdale pumpkins are now grown commercially in the United States, South Africa, New Zealand, Chile, and other countries with suitable growing conditions.
9. Their smooth, sweet flesh has a distinctive nutty flavor. When cooked, it becomes rich and silky which makes it perfect for soups and purées.
10. They are one of the best pumpkins for baking and roasting whole. The flesh cooks down smoothly without becoming watery.
11. Jarrahdale pumpkin can be used just like other winter squash varieties. Popular dishes include risottos, ravioli filling, soups, baked goods, and puréed for sauces.
12. Compared to butternut squash, the brighter orange flesh is sweeter in taste and richer in texture. The moisture content is also higher.
13. They tend to be less stringy than many other types of pumpkin and winter squash. This makes them good for dishes where a silky texture is desired.
14. Jarrahdale pumpkins are a good source of fiber, Vitamin C, Vitamin E and potassium. They also contain useful amounts of Vitamin B6, niacin, folate and pantothenic acid.
15. Being winter squash, they have an extended storage life compared to summer squash. When kept in a cool, dark place, they can last for 4 to 6 months.
16. Freezing cooked Jarrahdale pumpkin flesh is a simple way to enjoy it all year round. It will keep for around 12 months frozen.
17. Jarrahdale farmers host an annual weigh-off competition to find the heaviest pumpkin grown that year. The record stands at over 40 kgs!
18. In recent years there has been growing interest in Jarrahdale pumpkins outside of Australia. Its excellent cooking qualities and unique appearance make it a popular heirloom vegetable choice for gardeners and cooks.

FAQ for Jarrahdale Pumpkin

Conclusion

The Jarrahdale pumpkin is still most widely grown in its native Western Australia, but its popularity is now global. Its smooth, nutty sweet flavor profile when cooked and long storage life make it one of the best pumpkin varieties for cooking. The striking blue-grey skin simply adds to its appeal as a unique heirloom vegetable.

So whether roasted, baked into bread or blended into a soup, the Jarrahdale pumpkin makes a tasty addition to any seasonal table.