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Calabaza is the generic name in theSpanish language for any type ofwinter squash. Within an English-language context it specifically refers to theWest Indian pumpkin, a winter squash typically grown in the West Indies, tropical America, and thePhilippines.[1][2][3] Calabaza is the common name forCucurbita moschata in Cuba, Florida, Puerto Rico, Mexico and the Philippines (where it is also spelledkalabasa).C. moschata is also known asahuyama inColombia, theDominican Republic andVenezuela;ayote in Central America;zapallo in certain countries of South America; and "pumpkin", "squash", or "calabash" in English-speaking islands.[4]
TheFrench termcalebasse, and hence the English "calabash", is based on the older Spanish.[5][6] The spanish word is of pre-Roman origin. It comes from theIberiancalapaccu, from -cal which means house or shell. It is a doublet ofcarapace andgalapago.[7][8][9]
In North America, the Spanish wordcalabaza may refer to any of several species of squash of the genusCucurbita. The term is most commonly used for cultivars of the speciesC. moschata, which is native to the Caribbean. The skin color typically varies from dark green to light yellow. The flesh can also vary in color, but most common is bright orange or yellow. Varieties differ somewhat in taste and texture, but are generally slightly sweet with a firm but soft texture. Cultivars of the speciesC. maxima may also use the term if they resemble theC. moschata cultivars, and widespread speciesC. foetidissima specifically identifies "calabaza" as one of its common names.[10]
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Calabaza plants are monoecious and are pollinated by insects like honeybees and bumblebees. The plants have long internodes and vines that are up to 15 metres (50 feet) from the crown of the fruit to the plant. Most plants have vine-type growth; however, there are someCucurbita moschata that are recorded to have bush-type growth. They typically yield between two and fifteen fruits, but the bush types provide higher yields.[11] The fruit may weigh 2 to 23 kilograms (5 to 50 pounds), and fruit shape varies from oval, spheroid, obovate, pear, oblate, to elliptic. Improved types tend to be spheroid, oblate or flat. The rind varies in color from a light to dark green when immature and a light orange to beige when mature, and can be smooth or warted. The inside flesh is green-yellow to orange in color and is about 3 to 8 centimetres (1 to 3 inches) thick.[4]
Calabaza is eaten many different ways, such as in stews, cakes, and candies. It can also be used in place ofpumpkin varieties. The taste is smooth and somewhat sweet. Calabaza is a good source of beta-carotene, some of which can be converted intovitamin A.[citation needed]
Under Spanish colonial influence,C. moschata became established in the Philippines and is a staple vegetable used in a variety of dishes. It is known in Filipino askalabasa, or inPhilippine English as "squash" or "pumpkin".[12][13]
The flower (flor de calabaza) is used as an ingredient inquesadillas,empanadas and other dishes inMexican cuisine andNew Mexican cuisine, and inpupusas inSalvadoran cuisine. The flowers (bulaklak ng kalabasa) are also commonly eaten stuffed (relyeno orrelleno), or as ingredients in soups inPhilippine cuisine, along with young leaves (talbos ng kalabasa).[14]
The seeds, toasted and seasoned, known aspepitas, are a common snack.
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