Kamo Kamo is a rare heirloom squash treasured by the Maori people of New Zealand, where it has been cultivated for generations. This ornamental vining variety produces green speckled fruit that can be harvested young for summer squash use or left to mature for winter storage. Ready in 65 to 75 days, it thrives in full sun across zones 3 to 10 and rewards gardeners with remarkably versatile fruit: boil, fry, or bake the tender young squash, or let it ripen fully for a nutty-flavored winter keeper. Once common in New Zealand, it has become increasingly rare, making seed saving and cultivation all the more worthwhile.
Full Sun
Moderate
3-10
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High
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The culinary flexibility of Kamo Kamo sets it apart from most summer squash. Young fruit delivers tender, mild flesh suited to quick cooking, yet the same plant produces storage-quality winter squash if you let the green speckled skin fully mature. New Zealanders have long called it the best of all squash for good reason: the rich, nutty flavor and dual-purpose nature mean a single planting covers both your summer and winter harvests. Its ornamental appearance in the garden is an unexpected bonus.
Kamo Kamo's versatility is its signature strength. Harvest young fruit when the skin is still tender for boiling, frying, or baking as a delicate summer squash. Allow the same plant to produce fully mature, hard-skinned fruit for storage and winter cooking, when the flesh develops a deeper nutty character. This dual-purpose nature means a single planting can supply both quick summer meals and long-keeping winter provisions.
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Sow Kamo Kamo directly into the garden after all frost danger has passed and soil has warmed to at least 70 degrees Fahrenheit. Space seeds 36 inches apart. Seedlings typically emerge within 5 to 10 days when conditions are warm and moist.
For summer squash use, harvest fruit when it is still young and the skin is tender enough to pierce easily with a fingernail, typically 50 to 60 days after planting. As the season progresses, allow some fruit to remain on the vine to mature fully. Mature winter squash develops a hard, green speckled skin and yields to pressure only with effort. Harvest mature fruit before the first frost, cutting the stem with a sharp knife and leaving a 1 to 2 inch stub attached. Cure mature fruit in a warm, well-ventilated space for 7 to 10 days before storage.
Kamo Kamo's vining growth habit benefits from selective pruning to manage sprawl and encourage fruit production. Once the vine has established several main runners, pinch back growing tips to redirect energy toward fruit development rather than endless vine extension. You can also remove any dead or diseased leaves as the plant grows to improve air circulation and reduce disease pressure.
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“Kamo Kamo is a living link to Maori agricultural heritage, cultivated for centuries by the indigenous people of New Zealand. It is also known as Kumi Kumi pumpkin in some regions. Despite its cultural importance and remarkable qualities, it has faded from common cultivation even in its homeland, becoming rare and at risk of being lost entirely. Seed savers and heirloom gardeners, particularly those connected to heritage vegetable movements, have worked to preserve and restore this variety to gardens around the world.”