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'Red Kuri' Squash - Winter

Sub-Category:	Hubbard

Sub-Category 2:
Description:	Improved Japanese Hubbard type. Vines bear tear-drop-shaped, 3- to 7-pound, red fruit with moist, smooth, creamy yellow flesh. Also known as 'Orange Hokkaido', 'Uchiki Kuri' and 'Baby Red Hubbard'. Plants bear 2 or 3 fruit.
Days To Maturity:	92-100
Seed Sources:

Rating Summary

Overall: (4.5 Stars) Taste: (4.5 Stars) Yield: (4.2 Stars) Ease/Reliability: (4.5 Stars)

Reviews

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Number of Reviews: 6

KEY: O=Overall Rating, T=Taste, Y=Yield, E=Ease

Reviewed on 03/20/2011 by sadie - An experienced gardener
Overall Taste Yield Ease	All Counties, Ontario, Canada Frost Free Season: 123 - 143 days Soil Texture: Clay Garden Size: Large - More than 1,600 square feet (40' x 40') Sun Exposure: More than 8 hours per day
Great colour and good tase. I wish the yeild was a bit more per plant. One cooked squash should serve 4-6 people. They cook nicely due to their round shape.

Reviewed on 08/22/2009 by YorkerJenny - An intermediate gardener
Overall Taste Yield Ease	Onondaga, New York, United States Frost Free Season: 123 - 143 days Soil Texture: Clay Garden Size: Large - More than 1,600 square feet (40' x 40') Sun Exposure: More than 8 hours per day
Excellent! Uchiki kuri, I have 3 couple of plants. I picked 18 by now and there are still more growing. Regarding taste, I cut first squash to half, discarded the seeds and put aluminium folio on top of them, then roasted in the oven. I didn't add sugar or anythign else, just to test the taste. It was pretty tasteless for me. For 2nd time, I cut half, discarded the seeds, peeled one half and cut to big chunks. I put them to a pan, poured 7 tablespoon of sugar top of them. 1 hour later, they released their juice, (don't add water) I cooked them very slowly with very low heat until the juice totally vaporized. This time the taste was amazing. It's very dry squash. Especially the part close to the skin taste like almost chestnut. Maybe because its texture gives the similarity, too. This variety looks like potimarron. But this one is smaller, neck is curved and earlier. Taste? Potimarrons are still growing in my garden, so I can't compare the taste in this moment. I got the seeds from seed trade. now, months past, its texture and taste like mashpotato. it lost its nutty taste. Next year I'll try to eat all of them immedietely, not to store.

Reviewed on 03/14/2008 by Dorinda - An experienced gardener
Overall Taste Yield Ease	Ravalli, Montana, United States Frost Free Season: 103 - 123 days Soil Texture: Clay Garden Size: Small - Less than 400 square feet (20' x 20') Sun Exposure: More than 8 hours per day
Have been growing red kuri since 1980 in Western Montana. Have probably tried a dozen other varieties with it over the years and it outperforms by far. Great taste. Won a blue ribbon for best winter squash at county fair in 1983 (over all other varieties).

Reviewed on 12/10/2006 by Pat66 - An experienced gardener
Overall Taste Yield Ease	Cattaraugus, New York, United States Frost Free Season: 123 - 143 days Soil Texture: Loam Garden Size: Large - More than 1,600 square feet (40' x 40') Sun Exposure: More than 8 hours per day
We grew Red Kuri for the first time this year and it performed very well. The taste is outstanding,very sweet and great for pumpkin(squash) pie. So far (12/10/06) it is keeping very well compared to our other squashs. I have ordered more seed for next year plus a packet for a friend.

Reviewed on 11/15/2006 by dgsf - An intermediate gardener
Overall Taste Yield Ease	San Francisco, California, United States Frost Free Season: More than 203 days Soil Texture: Loam Garden Size: Small - Less than 400 square feet (20' x 20') Sun Exposure: More than 8 hours per day
I got 5 mature squash from each of 2 plants. Late blooming fruit can be harvested when young and look and taste like yellow summer squash.

Reviewed on 09/09/2004 by russell - An experienced gardener
Overall Taste Yield Ease	Ontario, New York, United States Frost Free Season: 163 - 183 days Soil Texture: Loam Garden Size: Small - Less than 400 square feet (20' x 20') Sun Exposure: 6 to 8 hours per day
Nice small hubbard type producing 2 -3 fruit per plant, averaging 3 1/2 - 4 pounds. Thin outer skin makes preperation simple for cooking and eating. Skin can be mashed and eaten with the rest of the squash. Very vigorous vines, 24 -27 feet.

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