Calabaza cooking tips
Calabaza is a hearty and sweet favorite vegetable of the Caribbean as well as Central and South America.
Good to know
- Brooks Tropicals’ calabaza are between 8 and 10 lbs. They can be 28″ to 34″ in circumference.
- For every pound of whole calabaza, you will get from one-fourth to one-third of a pound of eatable flesh. For example, a 10 lb. whole calabaza will yield 2.5 to 3.3 lbs. of calabaza flesh for your eating enjoyment.
- Recipes will often call for calabaza by weight. This is the weight of the calabaza flesh to be used in the recipe- not the weight of the whole calabaza. For a recipe, 1 lb. of calabaza flesh is equal to 1 1/2 cups of mashed or pureed calabaza flesh.
- Peeling the skin off the calabaza is much easier when this veggie is cooked and cooled.
Keep calabaza in a cool dry area before slicing open. Once open, store in airtight containers or bags in the refrigerator for up to 10 days. Calabaza can be frozen up to a year.