Kalabasa is the Filipino name for summer and winter squash, which are together known as “Kalabasa” (Cucurbita maxima, Cucurbita pepo, Cucurbita moschata).
Kalabasa is a herbaceous vine that grows prostrate or ascending, with a maximum height of 4 meters. The leaves are hair-like, have a concave form, and range between 15 and 30 centimeters in diameter. Flowers are fashioned like bells, have upright stalks, are yellow, and are approximately 12 centimeters long. The flower’s corolla limb is wider than the 5-toothed limb. Fruit is big, has many different shapes, has golden flesh, and has a lot of pulp. Seeds are generally oval or oblong and somewhat compressed. They are approximately 1.3 cm long.
Kalabasa is a raw green vegetable, based on fresh shoots and blossoms, and is a rich source of vitamin B and many other nutrients. Salad components like young leaves are cut from the plant’s new growth while stems are cooked with other vegetables. The Kalabasa seeds are a rich source of protein, zinc, and other vitamins; raw or baked, it is recommended to soak the seeds overnight to make them more palatable. Fruit is more often utilized in curries in India. You may replace the pumpkins for Kalabasa in making pies.
You may also use Kalabasa in a variety of ways, more than in cooking. Kalabasa’s fruit pulp is used as a poultice in India for skin lesions, carbuncles, boils, and ulcers. To treat bug bites from poisonous arthropods, such as centipedes, cut, dry, and mix the fruit stalk in touch with the ripening gourd into a paste and apply it to the bite area. While Kalabasa seeds are often utilized as a folk remedy for stomachache in Brazil, they are also used for pain relief, fever control, and parasitic prevention. Kalabasa seeds have been used to treat the acute form of schistosomiasis in China. In Thailand, the Kalabasa seeds are utilized as kidney stone treatments.