Calabaza

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See Calabasas for the city in California

Calabaza

Scientific classification

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Cucurbitales
Family:	Cucurbitaceae
Genus:	Cucurbita
Species:	C. moschata

Binomial name

Cucurbita moschata

Calabaza (or Calabasa) is an old Spanish term that can be applied to a variety of gourds and melons. It is derived from the Persian term for melon (kharbuz}. The French term "calabase", and hence "calabash" is based on the older Spanish. In common use the French term "calabash" refers to a gourd native to the African continent, while "calabaza" refers to a gourd native to the Americas. In North America, the word "calabaza" refers to any of several species of tropical gourds of the genus Cucurbita. Two common species native to the Caribbean are C. moschata and C. maxima. The widespread species Cucurbita foetidissima specifically identifies "calabaza" as one of its common names. The Spanish "calabacera frasco" [literal translation; bottle-shaped gourd] refers specifically to Cucurbita foetidissima. Local names for "large green or yellow gourds" inlude "auyama" (Venezula), "ayote" (Central America), "abrbora" (Brazil), and "zapallo" much of South America.

Cultivated species produce gourds in a variety of shapes. However all are creeping, annual tropical vines with large lobed leaves and branching tendrils. The skin color reflects hybrids, varying from dark green to light yellow. The flesh can also vary in color, but most common is bright orange or yellow. Varieties differ somewhat in taste and texture, but are generally slightly sweet with a firm but soft texture. Farmer's markets in South America offer varieties of calabaza in a fashion similar to the variety of apples that might be present in a North American market.

First cultivated for food in pre-hispanic Mesoamerica as one of the "three sisters" of squash, maize, and climbing beans (typically tepary beans or common beans). From Mesoamerica, it is believed to have spread to other regions via Spanish colonial influence.^{[citation needed]}

It is eaten many different ways, such as in stews, cakes, and candies. Some recipes that call for pumpkin allow calabaza to be used in its place. The taste is smooth and somewhat sweet. The flower (flor de calabaza), is used as an ingredient in quesadillas in Mexican cuisine, and in pupusas in Salvadorian cuisine.

Calabaza is a good source of Vitamin A.^{[citation needed]}