Pumpkin on a Stick is a compact, ornamental eggplant relative that produces small, pumpkin-shaped fruits on bushy plants that reach just 3 to 4 feet tall. Despite its whimsical name, this is a serious edible crop; the fruits mature from green to a striking orange in just 65 to 70 days, making it one of the faster solanums to harvest. Thriving in zones 9 through 11, it demands full sun and moderate water to produce its quirky, harvestable abundance.
Full Sun
Moderate
9-11
48in H x ?in W
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High
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The plants branch prolifically, creating a compact, shrubby form that fits easily into containers or small garden spaces while still delivering dozens of miniature pumpkin-like fruits. Starting from seed indoors 6 to 8 weeks before your last frost and transplanting outdoors once soil reaches 60°F gives you a manageable head start, especially since germination performs best at the warm soil temperatures of 80 to 90°F. The relatively short days to maturity mean you can harvest in mid-summer and still have time for a second flush of fruit as the season extends.
These small fruits are eaten fresh, cooked, or used as garnishes. The edible fruits can be harvested young for cooking applications or allowed to mature to their full orange color for display and consumption.
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Start seeds indoors 6 to 8 weeks before your average last frost date. Maintain ideal soil temperature of 80 to 90°F for germination, which typically occurs at 70°F minimum. Sow seeds 1/4 inch deep in seed-starting mix and keep consistently moist until sprouting.
Transplant outdoors once soil temperature reaches at least 60°F, which typically occurs 2 to 4 weeks after your average last frost date. Harden off seedlings gradually over 7 to 10 days by exposing them to increasing periods of outdoor conditions. Space plants 24 to 36 inches apart to allow room for their bushy growth habit.
Direct sowing is possible 2 to 4 weeks after your average last frost date when soil temperature is at least 70°F, though starting indoors is recommended for better results and earlier harvests.
Fruits mature from green to orange in 65 to 70 days from transplanting. Harvest when fruits reach their full orange color and the skin feels firm to moderate pressure. Fruits can be picked at any stage, but they develop the most flavor and have the best shelf life when fully mature and brightly colored. Use a clean knife or pruners to cut fruits from the stem rather than pulling, which can damage the plant.
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