Donated to us several years ago by Mihipeka, a part of our dedicated despatch team and Diggers member, this kumi kumi seed has its roots strongly in NZ culture. A New Zealand heirloom, also known as kamo kamo, the fruit can be eaten in summer like a squash, left and stored for winter where the skin becomes tough, really tough actually, and the flesh can be enjoyed like a mild pumpkin, or alternatively, if left to dry completely, the kumi kumi makes a lovely decoration or natural bowl. Stunning in colour and mild in flavour, we are pleased to offer this wonderful heirloom, shared by our family to yours, from both here and across the ditch.
Easy to grow and incredibly productive, plant as you would pumpkins, in a soil enriched with compost and decomposed manure. If training to a trellis, allow vines to grow 1m before training upward. This helps to maximise space and allow for easy harvest. Insect pollinated, plants produce both male and female flowers, with bees the major pollinators in Australia. Avoid placing under insect netting which may cause reduced pollination. Seed germinates readily from 18°C–35°C in as little as 7-10 days. Sow in punnets and transplant after all likelihood of frost has passed. Water regularly, but avoid overhead watering which can encourage mould and mildew.