![]() The vine can become semiwoody if left to grow perennially, although most commercial plants are annual. It may root from the leaf axils, unlike most other curcubits. The plant stem can grow five to fifteen meters and produces tendrils that help it climb adjacent plants and structures. Unlike some other Cucurbita species, it does not have swollen storage roots. ficifolia is a climbing vine that is an annual in temperate climates and a perennial in tropical zones. Like most members of the genus Cucurbita, C. Although it is closely related to other squashes in its genus, such as the cucumber, it shows considerable biochemical difference from them and does not hybridize readily with them. WIKIPEDIAĬucurbita ficifolia, which has many common names in English, is a type of squash grown for its edible seeds, fruit, and greens. Today it is spread through much of tropical America and is popularly cultivated from Mexico through Argentina. Native to the Americas, though the exact range is unknown. The protein-rich seeds are also eaten and are used to make palanquetas, a Mexican confection. Both the flowers and young shoots are eaten as leafy greens. Immature fruits can be cooked as a vegetable. Mature fruits have a sweet flavor and are used in desserts and beverages. ![]() The plant seems to show more tolerance to disease than many standard melons and has subsequently been used as a rootstock in some areas. They will climb but are easily grown as ground trailing plants. The vines need regular water, full sun, and room for growth. Growing requirements are similar to standard melons. It can be grown as an annual in long summer season climates. Once mature fruits develop a hard rind that lends itself to extended storage. The fruits are noteworthy for their long storage life. A single plant is said to be able to produce up to 50 fruits. Fruits are oblong in shape and can grow up to 6-9" and weigh up to 10-15 pounds. Flowers are monoecious, but both male and female flowers are born separately on single plants, so only one plant is required to produce fruit. In frost-free climates, it can overwinter and produce for multiple years. Expect to find them difficult to resist.Chilacayote - Figleaf Gourd seeds (Cucurbita ficifolia) Price for Package of 5 seeds.Ī climbing, annual or perennial vine that is vigorous in growth habit up to a few dozen feet. Carob roll, made with carob flour, is just one of the recipes it is used in.Īnd the Algarve also has plenty of tempting convent-inspired sweets that you eat with a spoon. Stuffed, or filled if you prefer, with almonds and chocolate, or dried, flattened and toasted in the oven, figs occupy a prime spot in the window display of any pastry or confectionery shop worthy of the name.Ī good substitute for chocolate, from which it seems to have borrowed both colour and sweetness, carob is the third in the trio of the most-often used and delightful ingredients in Algarve confectionery. And the fig and almond cakes are no less appealing. The cheeses also lend their name to a creation made with another of the stars of Algarve confectionery: figs. They have the same marzipan on the outside and sweet egg cream on the inside, but instead of being decorated in bright colours they are sprinkled with a very fine, subtle coating of sugar, which gives them their characteristic whiteness. They are shaped like little round cheeses and are a delicious alternative to the almond shapes. The little “cheeses”, contrary to what you would expect from the name, are typical little cakes from the Algarve. ![]() Mysteriously wrapped up in brightly-coloured foil, dom rodrigos are a truly tempting creation of sweet egg threads and sweet egg cream flavoured with cinnamon. Made of almond paste filled with sweet Malabar gourd threads, it is shaped like a dome and is covered in white fondant with a silver sugar ball on the top. ![]() ![]() Handmade with loving care and a great deal of creativity, they are replicas of all sorts of fruit, animals and other foods.Īnother of the region’s most popular traditional sweets is the morgadinho. Filled with sweet egg cream, they come in all sorts of shapes and bright colours. One of the most traditional and original Algarve sweets must be the little marzipan shapes. ![]()
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