Uchiki Kuri squash harvesting

[Betty123]

Advice please....
I’m growing Kuri squash and some are very bright orange now and have been for a few weeks. They seem to have stopped growing although I’m still watering them.
I’ve kind of assumed they are as big as they will get. I’ve got one football size and several smaller ones down to size of a melon.
So I’m pleased with them.
I’ve got another plant that’s a bit behind as fruits are still ripening .
I’m not sure just how long I should leave them before harvesting ??
I’ve looked in line various thoughts mainly saying before the first frost.
So should I be leaving them until end September early Oct?
Thanks

[bario1]

Hi Betty,

They'll be happy enough out in the open for a while yet, but if they really are fully ripe, it won't hurt to harvest them either? You can tell if they're fully ripe by looking at the stem where it joins the fruit - if it's brown and corky looking then they're done. You can cut the main stem a few inches either side of the fruit to form a 'T' shaped 'handle' - this also minimises the risk of moulds spreading to the fruit once you've cut it from the vine.

[Betty123]

Thank you great advice !

[Two_Sheds]

Of course, you can eat them now. We ‘cure’ them so they store over winter. Make sure you keep them dry and cool, not anywhere steamy/humid

[Mark_Riga]

Note of caution, if you cut the main stem either side, then any fruit further along the vine will obviously stop growing and may not ripen. If you are harvesting the lot (before the first frost) then this would not be a problem. Also, if eating now, it doesn't matter how short the stem is as it isn't going to keep anyway.
I've got some growing so will check this weekend if they are done as Bario1 suggests. Does this (brown and corky) apply to all winter squash? I've got some blue banana squash I think that are big now (they are yellow though). I didn't bother labelling them though when I planted them out as I thought I would know which was which when I saw them. The butternut are mainly butternut shaped, the Uchiki Kuri are red, the pumpkins are big and then there are the long yellow ones.

[no_akira]

Kuri Squash seem to be "burn brightly" fast lived Squashes. Developing fruit then dying back.

I process my Kuris by cutting into 2 inch squares & baking skin up in oven. Scoop out the bright orange soft flesh and add water to dense mix and put 200g in small containers & freeze.

Q: How many Kuri did you get from your plants?

I got 7 from 6 plants where as my neighbour got 8 from x3 plants.

See my "Squash Station post" for pics

[Two_Sheds]

. if you cut the main stem either side, then any fruit further along the vine will obviously stop growing and may not ripen.

We’re nearly into Sept, so growth is going to slow dramatically anyway. I prefer to pinch off all growing tips mid-Aug, to concentrate energy into the main good-size fruits, rather than lots of little tiddlers

[bario1]

Does this (brown and corky) apply to all winter squash?

I think it's a rule of thumb, Mark. Certainly they go this way when cured indoors, but that doesn't mean you can't cut them earlier if you're worried about frosts, they'll continue to ripen off the vine. I feel that fruit ripened naturally on the vine, in the sun (if it ever comes back!) will be superior to fruit ripened on a windowsill, but that might not be true!

[Betty123]

Thank you I’ve got 7 from 3 plants though 6 are from 2 and only 1 for the third.
They are such a fab bright orange colour.
Looking forward to trying them.

[Betty123]

I did wonder if I should have done that and pinch out the tops.
I’ll remember for next year.... it’s all a learning curve for me

[no_akira]

They are famed for being the most orangy densist flesh & the eating squashes with a sweet to nuetral taste. No bitter astringent hints.

I add a potful at a time to currys & soups, it makes them super silky texture without imparting too strong a taste nice.

[kitty12345]

I only have one Uchiki Kuri plant, and it has one small squash. Was planted out late as the earlier plants were eaten by slugs. Really hope this one grows to maturity as it will make a nice display in the house. Love the vibrant orange!

[bario1]

Here's my Burgess Buttercup, you can see the 'corky' stem.

[Betty123]

Thank you yes mine are like that I’ll cut and leave out to cure!
Looking firward to trying them