The tasty Hokkaido pumpkin originally comes from Japan. Incidentally, the island of the same name is not only home to the pumpkin, but also the “Hokkaido” dog breed – sometimes referred to as “Ainu” in this country. This type of pumpkin has been very popular with us for several years now, as it is easy to grow and produces high yields. Find out in our guide how to harvest the delicious fruit correctly.
When is the right time to harvest Hokkaido pumpkins?
The optimal harvest time for Hokkaido pumpkins is between September and November, depending on sowing and weather. Ripe pumpkins can be identified by their bright orange-red color, a dry, woody stem, and a hollow, dull sound when tapped.
When is the best time to harvest?
The Hokkaido pumpkin, like around 800 other types of pumpkin, is a winter pumpkin. These are in season in autumn or late autumn and are characterized by their long storage life. Hokkaido pumpkins are usually harvested between September and November, although - depending on the time of sowing and the weather - some fruits can be ripe as early as the end of July / beginning of August. Like all winter squashes, the Hokkaido should only be harvested when fully ripe, but the fruit ripens quickly in a warm and dry location. Harvesting in an unripe state is advisable if the weather is already very cold and wet, both of which the fruit does not tolerate particularly well.
How to recognize a ripe Hokkaido pumpkin
- bright orange-red color without green spots (exception: green varieties)
- dry, woody stem with brownish discoloration
- Fruit sounds hollow and dull when tapped
Harvesting a Hokkaido pumpkin – Here’s how it works
If the Hokkaido is to be stored, you should leave the stem base, including a piece of the stem at least one centimeter long, undamaged on the fruit. Otherwise the pumpkin will quickly start to rot. So cut off the fruit above the base of the stem with a sharp knife or secateurs. If possible, do not damage the fruit, as only undamaged pumpkins can be stored for a long time. A pumpkin plant produces several fruits at different times of ripeness over the course of the harvest season.
Store Hokkaido pumpkin correctly
Ripely harvested and undamaged fruits with stems can be stored in a cool and airy place for up to three months. Dry cellars or pantries are ideal for this. However, you can also chop the Hokkaido into small pieces and freeze it (raw or steamed) or cook it down. Sweet and sour pickled pumpkin is particularly delicious and tastes particularly good with hearty meat dishes.
Tips & Tricks
It is ideal if you grow the tasty Hokkaido together with sweet corn and climbing beans: These three plants complement each other perfectly and you save valuable cultivation space.
