Red Kuri
"The flavorful, versatile pumpkin of Japan"
A type of Japanese pumpkin, characterized by its vibrant orange-red color and symmetrical shape, often used in both sweet and savory dishes.
Also known as
Kuri Squash, Hokkaido Pumpkin
Botanical name
C. pepo/C. maxima
Product Details
PLU Code
4774
4-digit conventional code
Category
Vegetables
Squash › All Sizes
Origin
Native to Japan, widely cultivated in Japan, Australia, New Zealand and parts of Europe.
Temperature
45°F - 50°F (7°C - 10°C)
Shelf Life
2-3 months
Status
Approved
About Red Kuri
The Red Kuri has a rich, buttery, sweet and nutty flavor, with a tender and smooth texture when cooked, and contain high levels of vitamins A and C, and fiber.
Nutrition Information
Red Kuri is a type of squash belonging to the Cucurbitaceae family. The nutrition facts for 100 grams of cooked Red Kuri are approximately as follows:
It contains 23 kcal of energy, 4.8 grams of carbohydrates, 0.5 grams of fiber, 1 gram of protein, 0.1 grams of fat, and 16 milligrams of sodium.
Rich in vitamins, it provides 10 milligrams of vitamin C, 11 micrograms of vitamin K, and 170 micrograms of vitamin A in the form of beta carotene.
In terms of minerals, it contains 14 milligrams of magnesium, 230 milligrams of potassium, 19 milligrams of phosphorus, 31 milligrams of manganese, and 17 milligrams of copper.
Storage & Handling
Cool, moist storage to slow down the respiration rate and ethylene production, keeping it fresh for a longer period.
Temperature
45°F - 50°F (7°C - 10°C)
Humidity
80-90%
Packaging
Use breathable containers and bags to maintain humidity, prevent moisture accumulation
Shelf Life
2-3 months
Storage Notes: Monitor temperature, humidity, and condensation. Handle carefully to prevent bruising and maintain quality.
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PLU Reference
4-digit codes: Conventional produce
5-digit (9xxx): Organic produce
5-digit (8xxx): GMO (rarely used)
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