Squash (Summer)

Squash (Summer)

Squashes generally refer to four species of the genus Cucurbita native to the Mexico and Central America, also called marrows depending on variety or the nationality of the speaker. In North America, squash is loosely grouped into summer squash or winter squash, as well as autumn squash (another name is cheese squash) depending on whether they are harvested as immature fruits (summer squash) or mature fruits (autumn squash or winter squash). Gourds are from the same family as squashes. Well known types of squash include the pumpkin and zucchini. Giant squash are derived from curcurbita maxima and are routinely grown to weights nearing the size of giant pumpkins. Summer squashes, including young vegetable marrows (such as zucchini [also known as courgette], pattypan and yellow crookneck) are harvested during the growing season, while the skin is still soft and the fruit pretty much small, they are eaten almost immediately and require little to no cooking.

Details about Squash (Summer)

Crop Availability
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
 
 
 
 
 
 
 
 
 
 
 
 
Product Characteristics
  • Zucchini
  • Yellow Crookneck
  • Vegetable Marrow
  • Soft shelled
Care and Handling
  • Ideal storage temperatures: 41-50°F / 5-10°C
  • Humidity between 95%
  • Keep dry with good ventilation
  • Provide adequate protection against temperature extremes
Nutritional Information
per 100 g serving (175 mL sliced)
  • Energy
    43 Cal (180 kJ)
  • Protein
    1.5 g
  • Fat
    0.2 g
  • Carbohydrate
    8.8 g
  • Dietary Fibre
    1.5 g
  • Sodium
    4 mg
  • Potassium
    350 mg
Industry Benefits
  • Consistent high quality
  • Continuity of supply
  • Multiple pack alternatives
  • Delivered quotations anywhere
  • Excellent customer service
Preparation Tips
  • Rinse, trim ends, peel if desired
  • Slice, cube or cut into sticks
  • Cover and refrigerate unwashed until ready to use
  • Excellent cooked or raw
Daily Recommended Intake %
  • Vitamin A
    41 %
  • Vitamin C
    21 %
  • Thiamin
    7 %
  • Folacin
    10 %
  • Pantothenic Acid
    6 %
  • Magnesium
    8 %
  • Iron
    4 %