About this variety
The Australian heritage pumpkin with slate-blue ribbed skin and an extraordinary keeping life. Fruits run to three or six kilos, and well-cured ones hold their quality from an autumn harvest right through to the following May.
The blue is not decoration. It is a natural waxy bloom on the skin that acts as a moisture barrier, and it is the reason this variety stores as long as it does. Unlike pumpkins bred for Halloween, Queensland Blue was selected entirely for eating and keeping.
The flesh is dense, dry and sweet — it roasts to a caramelised richness without going watery, and makes soup thick enough to need no reduction. The flavour actually deepens in store, so a pumpkin eaten in February often tastes better than one eaten in October.
