4 surprising stories about grilled Japanese pumpkin

4 surprising stories about grilled Japanese pumpkin
4 surprising stories about grilled Japanese pumpkin
We have 4 surprising stories about grilled Japanese pumpkin for you. This is one of the most popular menu among Sizzler’s salad bar fans. So many go straight for Japanese pumpkin at our salad bar. Let’s find out more about this popular menu!

√True or x False Best season to harvest is during Loy Kratong festival
Not really true or false. As farmers from Mon Ngo Royal Project Development Center in Chiang Mai use special technique to harvest, they can grow and collect pumpkins all year round. However, as Japanese pumpkins grow well with a lot of water, the best season to grow is around the end of rainy season which is close to Loy Kratong festival. After 40-45 days, it will be ready to collect, perfect to eat as a grilled Japanese pumpkin.

√True or x False Even though pumpkins have hard skin, they love silty soil
Japanese pumpkin is considered a herbaceous plant, which is why it can grow well in silty soil. It’s easier to absorb water and minerals like Calcium and Boron to make the pumpkins fresh and yellow.

√True or x False Leave pumpkins for a week for perfect skin
True. After collecting pumpkins, farmers will leave pumpkins in dry air for quality control before sending them to Royal Project. This will make pumpkin skin look good and perfect for eating.

√True or x False “Pumpkin mountain” is Mon Ngo’s nickname
True. Japanese pumpkin is the number one production, both in terms of quality and income for more than 150 families of Hmong tribe farmers. 80% of farmers income here is from Japanese pumpkins. Don’t be surprised if you go visit Mon Ngo and find mountain full of pumpkins.