Cucurbita maxima Duch.
Produced in Brazil, this pumpkin variety plays an important role in the country’s Northeastern diet. It is an essential ingredient for the classic regional dish Camarão na Moranga (shrimp concoction served inside a pumpkin). With mild flavor, soft flesh, and flattened round shape with large “ribs”, once it is baked, the pumpkin is the perfect container for serving stewed shellfish. It can be also braised or used as an ingredient in soups and mashes, as well as in the preparation of desserts and candies. Unlike the kabocha pumpkin, it has an orange, thinner skin. In the Northeast, it is called jerimum. The best ones are harvested from April to August.
