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Bitter Sweet Dumpling?

Posted by milehighgirl 5CO (My Page) on
Tue, Feb 8, 11 at 13:15

I just cooked up my Sweet Dumpling squash and was surprised that they had a bitter after-taste. I did get the seeds from a trade, so it is possible that they were crossed, but they certainly didn't look crossed.

Could they be "contaminated by the bitterness gene found in C. pepo gourds"?

What is the general feeling about the flavor of Sweet Dumpling?

Here is a link that might be useful: 'Delicata Zeppelin'


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RE: Bitter Sweet Dumpling?

Sounds like a possibility. Just goes to show (referring to your link) the importance of maintaining more than one source of a given variety and of keeping older batches of seed in the freezer.

George
Tahlequah, Ok


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RE: Bitter Sweet Dumpling?

I found an interesting link about gourds, and it says, "... In fact, some farmers avoid planting ornamental gourds near their edible crops to prevent pollen contamination and bitter, inedible squash and melons.

So now, is there anyone out there that knows of a good, clean source for Sweet Dumpling? Are they a worthwhile crop to grow, considering all the alternatives?

Here is a link that might be useful: World Of Gourds


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RE: Bitter Sweet Dumpling?

"So now, is there anyone out there that knows of a good, clean source for Sweet Dumpling? Are they a worthwhile crop to grow, considering all the alternatives?"

I never have any problems with Sweet Dumpling seeds from Fedco.

I have noticed that if the Sweet Dumpling fruit is not fully ripe, it will often taste bland with a slight bitter aftertaste. Perhaps the squash wasn't ripe?

They are worthwhile for me, as they grow very good for me, where most other winter squash struggle through the summer heat.


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