Pipián Cucurbita mixta
Pipián grown at the University of Massachusetts Research Farm in Deerfield. (Photo by Maria Moreira)
Pipián is originally from the tropical Americas. The fruit is harvested and used when immature. The mature, larger fruit is used for seed, both for propagation and for consumption. The seed is open-pollinated, and thus there is tremendous variation in the phenotypes.
In 1998, the government of El Salvador estimated that there were about 1,000 acres gown in El Salvador.
Pipián for sale at La Tiendona, the main terminal market in San Salvador, El Salvador. (Photo by Frank Mangan) |
Production
In El Salvador, it is recommended to plant approximately 2,000 plants/acre. Approximately 2-3 pounds of seed is needed per acre. Harvest begins about 35 days after seeding and can continue until frost.
As a member of the curcurbit family, fertility and pest management strategies will be the same as for pumpkin and squash varieties grown in the Northeast. For information on production and management of pipián, refer to the The New England Vegetable Management Guide and click on "pumpkin and squash".
Mature pipián used to collect mature seed as part of the breeding program at the Centro Nacional de Tecnología Agropecuaria y Forestal (CENTA) Research Station in San Salvador, El Salvador.(Photo by Frank Mangan) |
Seed Sources
Currently there are no commercially-available seed for pipián. Trials are planned at the University of Massachusetts research station in 2006.
Pipián grown at the University of Massachusetts Research Farm in S. Deerfield. (Photo by Raquel Uchôa de Mendonça) |
Nutrition Documents
Pipian Stir-Fry
