Calabaza de las Aguas (Cucurbita argynosperma)

Calabaza de las Aguas (Cucurbita argynosperma): a beautiful squash native to Mexico, from the Copper Canyon area of Chihuahua. Exceptionally hardy and productive, it takes its name (translated: water squash) from its cultivation method: it is sown to coincide with the rains by the indigenous Raramuri Amerindians, also known as Tarahumara—the running people. It is often confused with the Calabaza de Agua (water squash), which is a Lagenaria siceraria used for carrying drinks and is inedible. The water squash, however, is completely edible. Like the other species of Cucurbita maxima, Moschata , and Pepo , the shoots and flowers can also be eaten, including the skin, which has a very pleasant, sweet flavor. The fruits average two to three kilograms; the pulp has no particular organoleptic characteristics, delicate, almost neutral. Well acclimated to our latitudes, it is not very vigorous and does not require pruning. Its water requirements are lower than those of other pumpkin species. It is an early variety, ready to harvest about 100 days after transplanting. For collectors and lovers of exotic plants. Extremely rare.