Turkish Turban Maxima Squash is a traditional squash variety belonging to the Cucurbita maxima species. It is cultivated mainly for decorative purposes, but it also offers edible fruits.
The fruits weigh from 1-5 kg, with brightly coloured caps that make them attractive for decoration. The pumpkin pulp is orange, sweet and floury, excellent for soup recipes.
The fruits can be stored for 4-12 months and can be left to dry for decorative use.
Turkish Turban Maxima Squash cultivation
Turkish Turban Maxima Squash cultivation can be carried out in two ways. Sow the seeds in pots at a temperature between 18-20°C, about 2-3 weeks before transplanting them into the ground. Alternatively, the seeds can be sown directly into the ground after the last frost once the soil has warmed up. In both cases, it is recommended to prepare the planting holes two weeks in advance by adding compost or organic matter.
Sowing period under cover is between March, April and May, while sowing period in the ground is between April, May and June. The squash can be harvested between July and November, during the months of July, August, September, October, and November.
Turkish Turban Maxima Squash cultivation is done in the ground preferring a sunny exposure. It requires regular watering as it has a strong water requirement. The ideal soil for this pumpkin is humus, rich, heavy, and loose.
It is an attractive traditional squash variety both for its use as decoration and for its sweet, mealy pulp for eating in soup recipes. It can be planted in pots or directly in the ground, depending on preference, and requires humus-rich soil and regular watering.
Kokopelli Turkish Turban Maxima Squash info:
- Cultivation in open ground
- Good sun exposure
- Harvest between July and November
- Water requirements: High
- Cuisine recipes: Soups
- Storage: 4-12 months
