Potimarron, a forgotten vegetable
Potimarron, or Cucurbita maxima, Duchesne, 1786 in Latin, is a variety of Potiron, pumpkin, actually nearer to the Japanese kabcha. Talking of kabocha, the Japanese have started using potimarron to the extent that they call it Hokkaido squash!

This cousin of cucumbers has its own characteristic taste, very reminiscent of chestnuts. Its color is usually deep orange-red, but can be found in pink, bronze or green colors through mutation.

Although it has been grown for a long time in the Far East, especially in Hokkaido, Japan, its origin is American. But the main reason why it is grown in Europe and Japan is not so much the taste, which is great, but the incredible amount of beta-caroten, a vitamin essential for fighting ageing! Moreover, Potimarron is very rich in Vitamins A, B, C, D, E, and oligo-elements (Phosporus, calcium, magnesium, iron, potassium, silicium, sodium…), amino acids and unsaturated fat and natural sugars.

The longer the fruit is preserved inside a dry cellar, the more its vitamins and sugars increase! Growers have noticed that after extracting the seeds by hand, the skin of their hands stayed soft for two days as if they were coated with wax!

Naturally potimarron, like pumpkins can be prepared in numerous ways: as mash, soups, and of course tarts; mousse, Japanese cakes/wagashi as desserts, or in pies, or baked with garlic!