Kamo Kamo Pumpkin – 5 Seeds
The Kamo Kamo or Kumi Kumi as it may also be known is a rare heirloom pumpkin of the New Zealand Maoris.
Traditionally Kamo Kamo is harvested when young and tender like Summer squash and zucchini, and cooked by boiling, but they can also be fried or baked. If left to mature they become a large rounded fruit 30cm across with prominent thick ribs looking remarkably similar to the Italian Tonda Padana and are good for baking.
At maturity the Kamo Kamo develop rock hard skins that enable them to store for over 12 months in cool dry conditions.The vines are vigorous and resist disease well and perform best when able to climb on supports.
One must ponder how this remarkable pumpkin originating in the Americas wound up in far flung New Zealand with no apparent occurrence in other Polynesian islands.