ASW Papaya Pumpkin: A New Cultivar Developed by ASW Students

Geography / Short history: The gorgeous (Polish) Papaya pumpkin was developed by the American School of Warsaw Garden project, in Poland, during the 2020-2022 school years. It was released for the first time during the MS and US Activities Fair in September, 2022 and it was on sale for the first time during the PTO BBQ, on September, 17, 2022. It is not available on any other markets.

Description: Papaya pumpkin, sometimes called Polish Papaya is medium to large in size, averaging 20-30 kilograms, hight 25 cm, and can get up to 50 cm in diameter. It is globular shaped, and has a shallow, sunken in stem cap. The smooth rind is whitish when the pumpkin is developing, the rind gets tinted in a creamy color, as it matures. The flesh is so thick that when cut, it looks like a loaf of Dutch chees. It is yellow in color and surrounds a central narrow cavity that contains some pulp and flat, tear-drop shaped, whitish seeds. It is a pumpkin that can be eaten row. Even the rind is so soft that it can be consumed without cooking. Ideal for salads. The flesh is crunchy, juicy, lightly sweet, it has a character of its own. The ASW students who tasted it, said Papaya pumpkin tasted like papaya, mango, cucumber, yellow melon, sweet carrot, or a mixture of some of these.

When cooked, Papaya pumpkin is tender with a smooth texture and a sweet flavor.

Current Facts: Papaya pumpkin, botanically classified as Cucurbita maxima, grows on a long vining plant. Sometimes the pumpkins will develop 15 meters away from the stem. It is a member of the Cucurbitaceae family along with squashes and gourds. This pumpkin is a new hybrid created by a ASW Garden Project! Papaya pumpkin is favored for its amazing taste, amount of flesh, and unusual, pretty color. This PTO BBQ event is the first time ever in which the pumpkin is on sale and part of a fundraising efforts. All the money raised will be donated to the aid ASW is offering to the Ukrainian refugee community.

Nutritional Value: Papaya pumpkin is a good source of vitamin A, vitamin C, folic acid (vitamin B9), potassium, calcium and iron. It can boost your imune sistem. It can decrease and normalise your blood preasure. The potassium from the pumpkin might lower your risk of stroke, kidney stones, and type 2 diabetes. Potassium may also increase bone mineral density, boosting your bone health. Pumpkins are high in fiber and low in calories. The fiber uptick in your diet promotes digestive health. Your odds of heart disease go down as your fiber intake goes up. Pumpkin seeds contain tryptophan, an amino acid that helps make a chemical called serotonin. In addition to making you feel good, serotonin promotes good sleep. Plant sterols from the seeds would reduce your colesterol levels. The antioxidant power of beta carotene in pumpkin works to combat the effects of aging on your skin. It also helps ease inflammation, which keeps your skin - and your body - calmer and happier.

Applications: ASW students enjoy their Papaya pumpkin pieces raw. But it can also be roasted, baked, and mashed into soups. It can also be used in salads, as a pie filler, in jams and chutneys and many other meals and deserts. (Check out our soup recipe!)

ASW cafeteria made soup out of PP on a number of occasions that was greatly appreciated.