Gourd Seeds - Tinda squash

Tinda squash melon gourd is a warm-season, annual, heirloom variety with a maturity period of 58-60 days after transplanting. Originally from India, Praecitrullus fistulosus 'Tinda' is a non-GMO, Asian vegetable that offers a unique flavor and textureThe Tinda squash, a round and light green fruit, weighs only 3-4 ounces at harvest and bears a resemblance to a granny smith apple. With a long and warm growing season, this plant yields versatile gourds, making it a must-have in any gardener’s collection.~ 350 seeds / oz.

Other Common Names:Indian squash, apple gourd, Indian round gourd, round melon, tindsi, dhemasem, dilpasand, meha, and Indian baby pumpkin.

Culinary Tips : Use this versatile gourd to bulk up a variety of recipes and add fiber plus other nutrients along the way. Young leaves and shoot tips are edible and usually cooked as greens. Peel and dice up the gourd to add it to stews, curries, soups, stir-fries, and with stuffings.

How to Grow : Sow seeds after the last frost in a sunny location in warm areas. For improved germination, sprout seeds indoors by soaking in water overnight and lightly clipping the tops. Germinate them indoors between 75-85°F. Keep the soil moist and fertilize as needed. Optionally, sow indoors using moist potting mix or germinate on a wet paper towel. Low soil temperatures may result in low or no germination. If sown indoors, after two true leaves appear, move to a well-lit area and begin to harden off the seedlings gradually. Hill or mound planting can increase drainage.

Harvesting Tinda Gourd

The hairy 4-foot-long vines flower within 30 to 35 days, and the smooth fruit is ready for picking 2 to 3 weeks later. Make a clean cut, severing the gourd from the plant.