Description: Calabaza, also known as the West Indian Pumpkin, is a type of pumpkin-like squash with:

  • Round, spherical or pear shapes
  • Variety of sizes
  • Green to orange colors
  • Solid, striped or speckled appearance
    Calabaza is usually baked, either cut in sections or cubes. Calabaza may be substituted in recipes calling for squash. Roast its seeds like pumpkin seeds. If having trouble opening a calabaza, remove the stem and place the knife or cleaver blade along its length. Gently tap the blade with a hammer until the calabaza falls open.

Taste: The Calabaza’s flesh is orange, firm and moist with a taste similar to butternut or acorn squash. Use it to enhance the texture and flavor of soups, salads, sauces, and breads. Calabaza soup can’t be beat.

Selection: Select slices or pieces with unblemished bright orange flesh. Select whole calabazas that are smooth and hard, heavy in comparison to its size. The stem should be attached and solid.

Ripening: Picked ready to enjoy

Season: All year

Brooks Origin: Central America

Nutritional Info

  • Serving 1 cup (170g)
  • Calories 35
  • Calories from Fat 0
  • Total Fat 0.0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0.0g
  • Monounsaturated Fat 0.0g
  • Cholesterol 0 mg
  • Total Carbohydrates 8g
  • Dietary Fiber 1g
  • Potassium 246mg
  • Sugars 2g
  • Protein 1g
  • Vitamin C 15mg
Calabaza by the slice
Calabaza by the slice

For our retailers and wholesalers

Ripening: Not necessary.

Ethylene Production: None

Ethylene Sensitivity: None

Shelf Life: Can be kept for up to a month. Once cut, however, may be kept refrigerated for one week.

Storage Temperature: 50° – 55°F

Storage Humidity: 50% – 70%