Tahitian Melon Squash(Cucurbita moschata)

Tahitian Melon Squash (Cucurbita moschata L.): an extraordinary variety of moschata from far away Polynesia. Rustic, it has and admirably tolerance to scorching heats, and it is extremely productive, in a fertile soil it produces about 50 kg per plant. It is big and abundant
 so it requires a wide planting area, two meters from each other and two between the rows.
The fruits, similar in shape to our very own Trombetta from Albenga hold a considerable size, they can get up to 15 kg, but on average they are around 6/10 kg. The skin is thick and firm, really eye-catching, golden yellow outside that protects and intense orange flesh, very sweet, fragrant, suitable for various preparations. It is one of the few that can be consumed raw, that is why it is called melon squash, if cooked, it is extremely aromatic, tender, smooth and adds a nutty, sweet taste to every recipe (grilled, boiled, smashed, steamed). It has amazing shelf life, after harvesting it keeps for a long time, it is actually one of the varieties with the longest storage life; as it holds considerable size, it can be cut in pieces and the remaining parts will keep very well in the counter, since the surface will just become harder and act as a seal that preserves the pulp. The first harvest comes 110 days after transplant.