Very sweet, mildly fruity, aromatic, deep orange flesh. The smooth, dry, string-less texture when cooked.
HARVEST: Fruits can tolerate 1-2 light frosts, however, temperatures below 28°F (-2°C) can damage fruit. When fruit color is fully developed, clip handles close to the vine. Avoid picking up fruits by handles and take care not to damage the skin/rind. Sun cure in the field for 5-7 days or cure indoors by keeping fruits at 80-85°F (27-29°C) with good air ventilation. White varieties should be brought out of direct sunlight once foliage starts to die back; cure inside and keep out of sun to avoid yellowing.
STORAGE: Store at 50-60°F (10-15°C) with 50-70% relative humidity and good ventilation.
