Big Max Pumpkin: Scientific Profile, Nutrition, Cooked and Primary Uses
Summary
Scientific name:Cucurbita maximaFamily:Cucurbitaceae An extra large exhibition style pumpkin bred for size rather than dense culinary quality. Low in fat and a source of beta carotene, fiber, and potassium, but typically milder and more watery than culinary pie pumpkins. Known for impressive size and bright color, it’s popular for displays, festivals, and seed saving; edible when fresh and uncarved but not the first choice for pies.
Benefits
What is Big Max PumpkinBig Max is a giant type pumpkin capable of reaching 50 to 100 pounds or more under ideal conditions. It is bred for large, rounded fruit with thick rinds and showy color. Flesh is pale to medium orange, relatively moist, and mildly flavored compared with dense pie types.