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90 days. (C. maxima) A beautiful squash striped in red, orange, green and white. A very old variety from France (pre-1820). Fine thick orange flesh; good sized fruit. Unique.
100.0% would recommend this item to a friend.
0 out of 0 people found the following review helpful:
What are the pros? Decorative and tasty too.
What are the cons? None.
So many people say that Turban squash make poor pies and have poor eating qualities. I must strongly disagree. I have used Turban squash for pies for years and everyone raves about them. I've cooked up many a Turban squash for dinner and found them all to be strongly "squashy" in flavor...and I am very picky, having been raised in the north and reared on Hubbard and Butternut squashes. I think Turban gets a bad rap from people who don't know how to cook winter squash (bake or steam, don't boil the pieces) or who have poor pie recipes. Boiling any winter squash waters down the flavor and makes the flesh watery. I've found Turbans to be semi-dry, semi-sweet with lots of full-squash flavor.
Would you recommend this product to a friend?
By Brea Houston
23 Sep 2014
5 out of 5 people found the following review helpful:
What are the pros?
What are the cons?
I live in SC and grew 6 different types of squash for the first season (planted in March). We are plagued by squash vine borers and wet rot here, and sadly I have had to rip out most of it. The only squash that is consistently producing fruit is the Turban squash... at the moment I have easily ten squash going strong from three plants, with more coming. As it's only early June I'm understandably optimistic. I have had to remove a total of two viine borer grubs from the three plants, quite unlike my other varieties (Rouge Vif, Galeux, Hokkaido, Winter squash, and Howden) which were without exception completely infested.
15 Jun 2011
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