Vegetable
Red Kuri
S tier
Red kuri (uchiki kuri) is teardrop-shaped with brilliant red-orange skin and deep yellow-orange flesh—sweet, dry, and edible-skinned when young-cooked. Smaller than green kabocha often; perfect single-meal sizes. Flavour is pure chestnut-squash without string. Roast halves, soup the flesh, or cube with skin for colour. European markets adore red kuri as potimarron. A showy, reliable kabocha-family star.
Track this ingredient
Unit
Characteristics
Preparations
Halved RoastPotimarron SoupPureeSkin On CubeStuffed Small Fruit
Traits
Chestnut SweetEdible SkinEdible Skin When CookedPotimarron AliasRed Orange TeardropRed SkinSweet DryTeardrop
History
JP
Uchiki kuri red squash was selected in Japan for sweet teardrop fruit.
FR
French potimarron culture made red kuri a European winter staple.
North American farmers markets popularised red kuri beside green kabocha.
Red kuri stayed a top specialty maxima for home cooks.