Fall is harvest time for the Hokkaido pumpkin. But when exactly is it ripe? This can be seen on the basis of various optical details as well as by means of tricks for the maturity test, which are described here.
In a nutshell
- Harvest maturity varies depending on the weather and sowing date
- Colour, shape and stalk provide visual information about harvest maturity
- harvest before the first frost
Table of contents
- harvest time
- Visual maturity indicators
- Tricks for determining maturity
- Beat
- Peel
- stalk
- frequently asked Questions
harvest time
The main harvest time for Hokkaido pumpkins is between September and November. However, if the seeds are sown before the recommended sowing date at the end of May, these specimens can already be ripe by the end of July. This applies above all to those that have been brought forward to March/April.
The weather and germination temperatures also play a major role. The warmer and sunnier the weather, the better and faster it develops. But some may not have sown until later in June, or the weather conditions were suboptimal for ripening. If there is a delay in Hokkaido's ripening for harvest, the rule is: harvest before the first frost so that they have a longer shelf life.
Tip: When damp, wet weather prevails around the estimated harvest time, the risk of rot increases immensely. That's why Hokkaido pumpkins should be harvested and stored dry, even when they are not sufficiently ripe, before rot ruins the harvest.
Visual maturity indicators
Externally, there are various characteristics to tell whether a Hokkaido is ready for harvest:
- Stem: rigid, dry to completely desiccated, stem base brown and wrinkled
- Colour: rich, orange-reddish colour, no yellow or green colors present (Be careful, because there are also green to gray-green pumpkin varieties)
- Shape: like big onion
A notice:After harvest you can quickly determine whether a Hokkaido pumpkin is at the right stage of maturity. It tastes slightly nutty and the pulp is about the consistency of mashed potatoes. If it is very fibrous and tastes bitter, post-ripening can help make it edible, although opening the pumpkin makes this more difficult.
Tricks for determining maturity
Anyone who, despite visual indications of the ripeness of a Hokkaido, is not sure whether it can be harvested can use the following tricks to find other ways of determining when it is ready for harvest.
Beat
When a Hokkaido squash is at the stage of maturity that it can/should be harvested, the pulp has shifted from the inside to the walls of the squash. A hollow sound can therefore be heard when lightly tapping the middle of the pumpkin.
Peel
The ideal harvest time is also on the Bowl to determine. This is now so firm that it is no longer possible to scratch it with a fingernail.
stalk
A reliable trick is to press into the stem with a fingernail. When the perfect moment for harvesting has come, no more juice runs out of the dented area. If sap is visible, this is a sign that the stalk has not dried and is therefore not yet ready for harvest.
Tip: If you want to benefit from the long shelf life of the Hokkaido pumpkins, you should under no circumstances damage the base of the stem or cut the stem too short. That would reduce the shelf life from up to six months down to a few days.
frequently asked Questions
A Hokkaido does not tolerate frost and must therefore be harvested before the first frost, regardless of the degree of ripeness. It can then be stored indoors for two to three weeks to finish ripening. This requires a warm, dry and airy place with an ambient temperature of 20 degrees Celsius. This temperature must be constant. Therefore, only a bright location, but without direct midday sun, should be chosen.
If a Hokkaido pumpkin has been harvested at an ideal stage of ripeness, it can be left to ripen for two to three weeks to enhance the taste. The nutty aroma comes into its own. However, this only works with pumpkins whose stem is at least one centimeter long above the base and is not injured. In addition, the post-ripening ensures better-developed seeds, which promise greater germination in the next year of cultivation.
Due to the possible post-ripening, the earliest harvest time is between seven and ten days before ideal harvest maturity. Then the stem is already dried and only partially brown. Even minimal green spots on orange pumpkins indicate that they will be ready for harvest in the next few days under ideal weather conditions. If Hokkaido pumpkins are harvested too early, a loss of taste is to be expected despite the after-ripening. If possible, you should always wait until they are ready to be harvested.