Thai Kang Kob Tropical Pumpkin
Cucurbita moschata

days to maturity: 100-110 days
plant spacing: 1 per square foot, but it will crawl
sunlight requirements: 8-14 hours
look out for: powdery mildew & worms
harvest notes: harvest fruit when skin is hard, then cure
seasons: fall, spring

Thai Kang Kob is a traditional pumpkin from Thailand, prized for its striking, deeply ribbed shape and rich, sweet flesh. The skin begins a dark green and matures to a bronze-brown, giving the fruits a dramatic ornamental look. Inside, the dense orange flesh is nutty and flavorful, often compared to kabocha squash, and is used in everything from Thai curries and soups to simple roasted wedges. Last spring French Farms grew this variety for Commonwealth Seed so they could have seeds of it and we were all so impressed by how well this pumpkin performed in our hot climate.  Thai Kang Kob grows best when planted in fall or spring when its a smidge more humid than our winter months. It needs full sun, fertile and well-drained soil, and space to spread—plants are vigorous growers. Consistent watering is important during fruit set, though once established, the vines are relatively tough. Because this is a Cucurbita moschata type, it handles heat and pest pressure (like squash vine borers) better than many pumpkins. Fruits take about 100–110 days to mature, and one plant can yield several large pumpkins.