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Figolate pumpkin has long been recognized in Russia. Breeders even developed a variety called Pamyati Tarakanov. It passed the tests and was included in the State Register in 2013. It is classified as mid-season, the fruits ripen 115 days after emergence. Suitable for gardening farms in all regions of the country.
History of the creation of the variety
Ficifolia or figleaf pumpkin is native to South America. In nature, it grows in mountainous areas. Exotic pumpkin seeds came to Europe about 3 centuries ago. Its fruits were used as fodder and for preparing culinary dishes.
There are not many varieties of ficifolia. In Russia there is only one - In Memory of Tarakanov. It differs from its wild counterpart in its higher yield - from one bush you can collect 8 fruits weighing up to 4 kg. The pulp of varietal figleaf pumpkin is more tender, contains a lot of pectin (4.5%), and has a pleasant watermelon aroma. Ripe fruits are stored for only 9 months.
Detailed description
Ficifolia is a herbaceous vine from the Cucurbitaceae family. It is grown for its fruits, seeds and young shoots. This variety is frost-resistant and can grow as a perennial plant in tropical climates. Its large green leaves are similar to fig leaves, hence the common name.
The stems of figleaf pumpkin can reach 10 m in length, curly green leaves have small light spots, and the flowers are large and yellow. Cultivated in temperate climates as an annual crop.
The plant is light-loving; with a lack of sun, flowers and ovaries will not appear. Not only fruits and seeds are eaten, but also young shoots of figleaf pumpkin.
Description of fruits
Externally, the fruits of ficifolia are somewhat reminiscent of watermelons. They are green with a speckled color. Ripe figleaf pumpkin has a uniform light cream color of the skin. Inside are black seeds.
Figoleaf pumpkin can be stored from 9 months to 4 years due to the fact that its peel is very dense. Ficifolia is used for food. It tastes like zucchini. The pulp is creamy white and tender. Fully ripened fruits have a pleasant aroma and increased sweetness. Figoleaf pumpkin is suitable for making jam, candied fruits, sweet desserts and jellies.
Characteristics of the variety
Phycephalia or figoleaf pumpkin is unpretentious in care. When grown indoors, it does not produce fruit. It has a late fruiting period, so it is grown only through seedlings. Other characteristics of figleaf gourd:
- yield depends on the climate, in the Ural region 2-3 fruits are harvested from one plant, in southern latitudes - up to 10 pieces;
- Ficifolia is not crossed with other pumpkin crops;
- can be used as a rootstock for melons and watermelons;
- in temperate climates, the weight of one fruit is 2-3 kg, in the southern regions it can reach 8 kg;
- leaves have a diameter of 25 cm, flowers - about 7 cm;
- the plant has strong immunity.
Ficifolia tolerates frosts down to -3 °C and grows well in a wide range of temperatures (from +6 to +35 °C). It has a well-developed root system, making it tolerant of lack of moisture.
Resistance to pests and diseases
Figoleaf pumpkin is not susceptible to fungal diseases, and thanks to its strong immunity, it resists pests well. To prevent and prevent problems in cultivation, it is necessary to observe crop rotation. You cannot plant the plant after other pumpkin crops and potatoes.
Advantages and disadvantages
Ficifolia makes a good rootstock for watermelons, melons, and cucumbers. This is not its only advantage, there are others:
- Unpretentious, well adapted to the cool climate of temperate latitudes of Eurasia.
- Long-term storage of fruits. Thanks to their thick peel, they can lie in a cool, dry room for 3 years without losing their freshness and excellent taste.
- Universal use of fruits. They are used to prepare desserts, vegetable stews, candied fruits, salads, and casseroles.
- Benefit for health. Ficifolia contains a rich set of vitamins and mineral salts, healthy fiber, and is suitable for baby and dietary nutrition.
The disadvantages include a long growing season; in cold climates, the fruits do not have time to ripen. To obtain seeds, you need to grow seedlings.
The benefits and harms of figoleaf pumpkin
You can appreciate the benefits of the figleaf pumpkin shown in the photo above in December. By this time, the seeds have ripened and turned black; they can be collected, peeled from the pulp, and sown for seedlings in March.
Many tasty and healthy dishes are prepared from the pulp of ficifolia. It has healing properties, and is used in dietary nutrition for the following problems:
- diseases of the gastrointestinal tract;
- anemia;
- arthritis, arthrosis;
- allergy;
- gout;
- cholecystitis;
- diseases of the liver, kidneys, cardiovascular system;
- neuroses, depression.
The raw pulp of figoleaf pumpkin is rarely used for food, as it is quite dense. Its consumption in ground form is useful for obesity and diabetes. The glycemic index of the raw fruit is low, and the microelements it contains can stimulate the production of insulin.
Lotions are also made from raw pulp for:
- skin diseases;
- burns;
- allergic dermatitis;
- psoriasis.
The seeds have an anthelmintic effect. Harm from figoleaf pumpkin can only occur in case of individual intolerance.
Growing technology
Ficifolia is a late figleaf pumpkin, so it needs to be grown through seedlings. Seed germination begins in April:
- Seeds are sown in a container filled with universal soil under glass.
- Keep at high humidity and temperature +22 °C.
- After germination, each seed is transplanted into a separate container, since pumpkin crops do not like picking.
- The air temperature is reduced to +17 °C for 5 days.
- After 20-25 days of growing in a container, the ficifolia is ready to be transplanted into open ground.
When the last frost has passed, in mid-to-late May, figleaf pumpkin is planted in the garden. For seedlings, holes are made 12 cm deep so as not to damage the roots; the transshipment method is used. The plant can grow in any soil, but develops better in well-drained and fertile soil. The holes are placed at a distance of at least 1 m.
Caring for ficifolia includes timely watering, mulching, weeding, and fertilizing. For better fruit filling, side shoots are pinched after the ovaries form.
Is it possible to cook figoleaf pumpkin?
Ficifolia does not have a distinct taste; it acquires the taste and aroma of the products with which it is prepared. This allows you to get interesting and tasty dishes from figoleaf pumpkin, the recipes of which are easy to prepare.
Ficifolia stew
Ingredients:
- ficifolia – 1 pc.;
- soy sauce – 2 tbsp. l.;
- dried herbs – 1 tbsp. l.;
- dried mushrooms, peppers, eggplants and cherry tomatoes – 50 g each;
- watercress - to taste.
Preparation:
- Dried vegetables are washed and soaked in boiling water for 30 minutes.
- The fibrous core with seeds is cut out of the pumpkin; it will taste bitter when fried. Peel the peel.
- The pulp is cut into small cubes.
- If the frying pan is deep frying, you don’t need to add oil.
- Dried vegetables are drained of water and cut into pieces.
- Place vegetables and ficifolia on a hot frying pan.
- After 2 minutes, add soy sauce to taste and a little water.Cover the pan with a lid for 15-20 minutes.
- Add spices to taste; if all the water has been absorbed, add more boiling water and leave to simmer for another 20 minutes.
- At the end of cooking, taste the vegetables, add salt to taste, and add finely chopped herbs.
Vegetable stew is served with boiled rice.
There are many recipes for preparing figoleaf pumpkin - potato pancakes, casseroles, hot salads, marmalades. But the traditional Spanish dish “Angel Hair” or ficifolia confiture is especially interesting.
Recipe for figoleaf pumpkin confiture
Products:
- ficifolia pulp – 1 kg;
- lemon – 1 pc.;
- sugar – 1 kg;
- cinnamon sticks – 2 pcs.
Preparation:
- Peeled and seeded ficifolia is cut into cubes and poured with boiling water.
- Cook over low heat for 15 minutes after boiling.
- Place the pumpkin in a colander. When all the excess liquid has drained, separate the pulp into fibers using a fork.
- Place pumpkin pulp in a high frying pan or cast iron, add the same amount of sugar, cinnamon, juice and lemon zest.
- Stir occasionally, do not cover with a lid.
- When the ficifolia juice has evaporated, the confiture is ready; it will take 45-50 minutes.
Place the dessert in jars and sterilize for long-term storage. The pieces of zest and cinnamon sticks are thrown away.
Conclusion
The figoleaf pumpkin is an interesting, exotic variety of the Cucurbitaceae family that does not require complex care. It must be grown through seedlings. It is best to plant in a well-lit place, in an area near a vertical support. The fruits can be stored for a long time. They are healthy and nutritious, suitable for preparing a variety of dishes - vegetable stews, sweet desserts and hot salads.
