Regular Pink Banana

Pumpkin

100d to harvest

Sink your senses into Regular Pink Banana’s softly blushing flesh—an inviting pink-rose tone that deepens as the fruit matures. This Pie Pumpkin forms a classic, elongated “banana” silhouette with firm, fine-textured interior flesh, ideal for thick, velvety preparations where its color and richness shine. Grow it for a showpiece harvest that’s as beautiful on the vine as it is satisfying in the pan, with dependable pie-class performance at about 100 days.

Crop Dates

Growing note: Frost-free Zone 13b supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	Continuous Production

Crop Details

Trait	Value
Days to Maturity	100
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	10

Frequently Asked Questions

What pest or disease is most common on Cucurbita maxima (pink banana type), and how do I control it?

Powdery mildew is one of the most common problems on Cucurbita maxima, especially in warm weather with humid nights. Start by spacing plants to improve airflow, water at the soil line (not the leaves), and remove heavily infected leaves early. If it’s spreading, spray a labeled sulfur or potassium bicarbonate product and repeat per label directions, focusing on leaf surfaces where it first appears.

How often should I water Cucurbita maxima during the main growing phase to support steady growth?

During active vine growth and bulking (roughly midseason until fruits start to set), keep soil evenly moist but not soggy—about 1 to 1.5 inches (2.5–4 cm) of water per week total, adjusted for rainfall. Water deeply when the top 1 inch (2–3 cm) of soil dries, because inconsistent moisture can reduce fruit size and increase stress. Avoid frequent light watering that keeps the surface wet and encourages mildew.

How can I tell when my Cucurbita maxima (pink banana type) is ready to harvest?

Harvest when the fruit skin is fully colored and firm, and the rind resists puncture from a fingernail. The vines and leaves often begin to yellow and die back near maturity (around 100 days), which is a good timing cue. Cut the fruit from the vine with a short stem and cure it in a warm, dry place for about 7–10 days for better keeping.