The fruit of calabaza vary in size, shape and color due to outcrossing and strain
selection.. Tropical lines of calabaza can vine extensively, up to 50 feet long, and
also produce very large fruit in excess of 50 pounds. These tropical lines are not well
suited for production in the Northeast due to the vining nature, requiring abundant
space, and the fact that the fruit may not mature before frost. The majority of
growers in Latin America save seed from harvest of these open-pollinated lines for
the next planting.

Calabaza is added to sauces as a thickener and an ingredient in stews and soups. It
can also be used as a pie filling or served as a main dish. The texture and flavor is
similar to the Butternut squash. It is a good source of vitamins such as beta
carotene, riboflavin and thiamine.

This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a
good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate,
Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A,
Vitamin C, Riboflavin, Potassium, Copper and Manganese.
88%--3% --9%
Carbs Fats Protein