The Kamo Kamo aka Kumi Kumi, is green, ribbed and delicious. Whilst it may appear to ‘take over’ the veggie patch it’s a much welcomed new crop for us this summer.
Very similar to a marrow, courgette or squash when fresh in texture, once fully matured and when the skin has dried and hardened it can be stored for winter, as you would with a regular pumpkin.
For the uninitiated, this is part of the pumpkin family (fruit approx 1kg and growing up to 30cm long), a very rampant creeper with tendrils that sprawl up a trellis or on the ground. Ours has even taken over the hedge!
The plant produces both male and female blossoms, both glorious, golden and edible.
The flesh itself is delicious. Mild in flavour, it has curious creamy-nutty undertones making it a very versatile vegetable.
You may not find it in your local supermarket and possibly not even your greengrocer. Kamo Kamo is a heritage veggie so keep a good look out for them in a road-side stall or local farmers’ market! Or, if you want to dive straight in, plant from seed (as I did).
How to cook with Kamo Kamo?
Young fruit is delicious and can be sauteed, mashed, chipped or pickled. The bigger they get, the more tougher the skins so they are better suited for being boiled or roasted.
Boiled or Poached
Simply slice into chunks (skin on, seeds in) and simmer in salted boiling water for 10 minutes. Drain and serve with lashings of butter, freshly ground salt and pepper.
The flesh will be soft and melt in your mouth. I eat the seeds and skin, or you can scoop them out if you wish after cooking.
Roasted
Cut into chunks, scoop out the seeds and place skin-down in a lined oven tray. Sprinkle with salt, a drizzle of olive oil and bake for 20-25 minutes at 200C. Serve with butter or dress to taste: crumbled feta, spring onions, black pepper; or devour it ‘as is’.
The flesh will be firmer after roasting with a beautifully creamy texture. The outer skin harden during the cooking process.
Left-overs
Don’t waste a mouthful. If your boiled or roasted kamo kamo needs to be repurposed for another meal: add to and mash with potato; cube and add to a pasta dish or casserole; dice and add to a frittata, fritter or soup.
Don’t forget, when scooping our the seeds – spread some in a single layer on a paper towel and allow to dry for several weeks. Store in an envelope and keep handy for planting late spring/early summer.
Green vs Orange Kumi Kumi?
As the young green kumi kumi matures, the outside skin starts turning orange. They are perfectly OK to eat although you may find the textures change – the rind hardens (making it a bit tricky to cut) and the flesh can be stringy. Still, delicious in soups, puree or roasted (compare it to a pumpkin for usage).
March 4, 2025
Wouldn’t add lashings of butter and salt due to high sodium and saturated fat content ( the old me would have). I now stuff with tofu mince, or lentils, and herbs and spices, low fat full flavour.
If not stuffed a nice taste enhancer is nutritional yeast, smoked paprika, fresh herbs, and a little vegetable oil 😊
March 4, 2025
Hi Jill, that sounds delicious too! Thanks for sharing your suggestions. >>Julie
February 23, 2025
I purchased a punnet of what ,I thought was grey pumpkin plants only to find out that they are Kumi kumi pumpkins i dont no when they mature they are a dark green in color and there around 12 to 14 inch s long can anyone tell me how to no when there ripe
February 26, 2025
Hi Wayne, Kumi Kumi are lovely squash/pumpkins…you can really eat them at whatever age they are harvested. Young and green they are velvety-smooth and buttery (much like a young courgette, can be eaten skin/seeds and all) while once they are more mature (darker green with a harder outer skin) they are just as delicious but you may want to take the skin off them (when roasting for example they may be more chewy). Completely down to preference. Enjoy them. I personally LOVE them! >>Julie
February 9, 2024
This is a great vegetable to grow. I first grew it last year and loved how it spread over the garden and gave lots of fruit with minimal maintenance. I’d like more baking recipes for it but maybe I need to develop them myself!
February 10, 2024
Hi Deborah, they are a wonderful cropper! I haven’t used kamo kamo in baking however I imagine grated it could easily be a substitute for courgette, eg: https://rediscover.co.nz/chocolate-courgette-blueberry-brownie/. Happy baking! >>Julie
January 30, 2024
I’m trying to grow some here in Marlborough, this is my second year and like the first I am finding the plant sets little fruitlets but about then when they are and inch to 2 inches long they just fall off. Sometimes they turn yellow, sometimes they have fallen off green. Can you offer any suggestions? We tasted these in Gisborne and loved the flavour and would love to be able to grow them here. I grow pumpkin, zucchini and cucumbers with no issues.
February 2, 2024
Hi Karen, nice to hear from you. I feel your frustration – I’ve experienced it to from time to time with courgettes. While I don’t have the answer for this specifically (although it could sound a bit like ‘blossom end rot’ which some sources say is due to lack of calcium in the soil), that would be a perfect question to ask Ruud Kleinpaste on Newstalk ZB on a Saturday morning. I would love to hear the answer, so please let me know too. Good luck >>Julie
February 23, 2024
Hi Karen
Pop along to the Marlborough Farmers Market on Sunday morning and we have them available. Stephen will also be happy to give advice on growing them. Golden Mile Produce
March 23, 2024
Thanks for the tip Sally!
January 24, 2024
Dear Julie,
Thank you this article! It is really informativ.
I live in Hungary (Europe), and I would like to order seeds, but I couldn’t find anywhere. Could you help me where could I find seeds?
Thank you!
Have a nice day!
Peter
January 29, 2024
Hi Peter, thanks for your lovely feedback. Due to NZ’s strong biochemistry regulations (as with the EU) it may be difficult to acquire unusual seeds from overseas. Keep looking locally – there may be a specialist seed supplier who can assist. In NZ, over the years, the amount of interesting seeds varieties found in garden centres are greatly expanding to include exotic and previously hard-to-find seeds. Hopefully you’ll find the same. Thanks >>Julie
August 26, 2021
At what point of changing colour to orange do they become not able to be eaten or stored to be eaten
August 26, 2021
Hi Ian, As the young green kumi kumi matures, the outside skin starts turning orange. They are perfectly OK to eat although you may find the textures change – the rind hardens (making it a bit tricky to cut) and the flesh can be on the stringy side. Still, delicious in soups, puree or roasted (compare it to a pumpkin for usage). >>Julie
June 2, 2021
Found a kumi kumi at a market in Clunes, Victoria, nearly dried, ready for seeding and growing this summer.
June 4, 2021
Hi Deb, oh excellent!! You’ll so love it. Thanks for sharing. >>Julie
May 2, 2021
I am trying to get some seeds for kumi kumi and don’t seem to be able to find them. Wonding if you kelp me
May 3, 2021
Hi Caroline, try Kings Seeds https://www.kingsseeds.co.nz/shop/Vegetables/Veges+by+When+to+Sow/Late+Spring+%26+Early+Summer/Pumpkin+Kumi+Kumi-8290.html …. they have lots of delicious heirloom varieties, yum. Check their website, find their stockists depending on your location. Enjoy! >>Julie
March 21, 2021
I have just discovered this vegetable and love it! And yes, I have a pile of seeds drying. They were $6 today at supermarket for a small one! Growing them next year for sure!
I’ve had trouble storing pumpkins… With them rotting. What’s the key here for kamokamo?
March 22, 2021
Hi Carole, great to hear you love it! I would suggest that when you harvest them, ensure you keep a bit of the stem in tact. Also, keep in a cool dark space (not necessarily the fridge) for storage. Best of luck, hope it helps! >>Julie
August 18, 2020
Hi. I live in Perth and trying to obtain some kamo kamo seeds. Do you have some for sale? Thank you.
August 28, 2020
Hi Donna, I don’t sell the seeds sorry (and there are rigorous protocols about sending seeds overseas) so best to search for a local supplier in Australia if you can suuch as https://www.australianseed.com/shop/item/pumpkin-kumi-kimmi good luck and happy growing! >>Julie
February 10, 2023
February 10, 2023 at 8:42 pm
I have seeds and I am in Perth … otherwise aquaponics x press canning vale have them now
March 13, 2023
In Australia supermarkets, Coles etc, it’s called Lebanese Marrow, which is very small. Try them and get the seedlings.
How I had my Boilup with Kamokamo ( Lebanese Marrow it’s called.) They cut them early, just after they flower, as we in NZ leave them to grow.
March 13, 2023
Hi Donna, thanks for sharing – interesting to know. >>Julie