Very smooth, velvety skin makes 'Pink Banana' an attractive conversation piece as well as a delicious dish! Ancient Peruvians and American pioneers ate many a hearty meal with banana-type squash. 18"-24" long squash make not only a vegetable side dish, but are luscious in pies and baked goods, and an excellent canning candidate. Long vines up to 15'.
Days to Maturity: 100–120 day
Family: Cucurbitaceae
Type: Banana Squash, Winter Squash
Native: Argentina and Uruguay
Hardiness: Frost-sensitive annual
Exposure: Full sun
Plant Dimensions: 12'–15' vine
Variety Info: 18"–24" long, 5"–7" wide with hard, smooth, salmon-pink skin and yellow-orange flesh. 10–12 pounds.
Attributes: Frost Sensitive
When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°–85°F.
When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before your average last frost date. Roots sensitive to disturbance; sow in 4" biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
Days to Emerge: 5–10 days
Seed Depth: 1"
Seed Spacing: 2–3 seeds per mound
Row Spacing: 8'–10'
Thinning: When 3" leaves, thin to 1–2 per mound
Harvesting: Harvest when the squash's rind is hard enough that you can't dent it with your fingernail and before first frost. Cut stem, (don't break it off) leaving 2" of stem attached, which keeps the squash whole, leaving no opening for infection. Though fruits are hard and may seem indestructible, treat them gently; bruising can spoil squash.
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