India-Kaddu pumpkin, grown in Morelos, Mexico. The term kaddu (कद्दू) is widely used in India for different types of culinary pumpkins and squashes. It is characterized by fleshy fruit with a firm rind and yellow to deep-orange flesh, valued for developing a soft, creamy texture during cooking and for its mildly sweet flavor, which pairs particularly well with spices.
Organoleptic Properties
Variable-sized fruit, generally round to slightly flattened, with a firm rind that may display green, grayish-green, yellow or orange tones depending on maturity and the particular planting material. The flesh is thick, fleshy and yellow-orange to deep orange, with a firm raw texture that becomes soft, creamy and slightly fibrous after cooking. Mild vegetal flavor with natural sweetness and a neutral profile that readily absorbs spices, herbs and sauces.
Suggested Uses
Particularly suitable for Indian cuisine, including kaddu ki sabzi, curries, masala preparations, dal, soups, stews and vegetable dishes. It may be sautéed, roasted, baked, boiled or slowly cooked. Also suitable for purées, creamy soups, fillings, chutneys and sweet preparations or Halloween Decoration. Its mild flavor pairs especially well with cumin, turmeric, coriander, chili, ginger, fenugreek and garam masala.
Format
Bulk (BLK) per kilogram. Whole fruit in variable sizes.
Storage and Handling
Store whole fruit in a cool, dry and well-ventilated environment, avoiding high humidity, condensation and mechanical damage. Keep the rind dry and intact to maximize storage potential. Once cut, refrigerate at 2–5 °C (36–41 °F), properly covered, and use within a short period to preserve firmness, flavor and overall quality.
Quality and Selection Criteria
Select mature, firm fruit that feels heavy for its size, with a well-developed rind free from soft areas, decay, mold, deep cracks or significant wounds. Exterior color variation may be characteristic of the particular type and stage of maturity. When cut, the flesh should be firm, fleshy and yellow-orange to deep orange, without watery, fermented or deteriorated areas.
Origin
Morelos, Mexico.
The term kaddu does not identify a single botanical cultivar. In India, it functions as a common name for several culinary pumpkin and squash types, primarily within the genus Cucurbita. Therefore, for this product grown in Morelos, retaining the commercial designation India-Kaddu without assigning a specific species or cultivar is technically more appropriate unless varietal identification is available from the grower. In Indian cuisine, kaddu is particularly valued for its ability to absorb spices and for the balance its natural sweetness provides to richly seasoned dishes.
