Queensland Blue

Cucurbita maxima

Queensland Blue

Suitable for cooking

The Queensland Blue, an Australian variety introduced to the U.S. in 1932, is another delicious variety. The blue-grey skin in varying shades is uneven on the surface with deep ribs and bright orange flesh. 10 to 20 lb.

It has a deep ribbing with a turban-buttercup shape. It is very similar to a Jarrahdale. When looked at from the side, I believe they affectionately look like Frankenstein's head. It has good baking quality and stores well.

They are long vines and the young fruit does not seem to like damp. I got this one because I let it grow out of the bed into the path where it got more air and sun. It's about 10-12 inches in diameter. The vines scarred around the vine borer and just kept growing. Harvest when it turns blue, then grey. Leave a bit of stem on. It has a dry flesh that is wonderful baked.

Varieties:
New Zealand Blue
An unusual heirloom with electrifying blue skin from New Zealand. Cut into this beautiful squash to reveal an intensely orange flesh. The flavor is incredible--sweet and nutty when roasted. Fruits average 6-8 pounds and will keep well over the winter. 110 days.

Beaudesert Blue
This is a very rare and old Australian Heirloom variety. It was bred in Queensland in 1910 as a cross between 3 local varieties. The fruit is round and flat with rind that is a smooth blue-green colour with at least 20 deep ribs. Inside, the yellow flesh is firm, moist and delicious. With maturity, the rind becomes quite hard, which means this would be a great long keeper. Our fruit weighed between 4kg and 5kg and were picked at around 100 days. The vines are large, but quite productive.

Queensland Blue

New Zealand Blue

New Zealand Blue with Australian Butter Pumpkins

Beaudesert Blue