Chilacayote / Seven-Year Melon Seeds
Cucurbita Ficifolia
A green, mottled, melon-shaped gourd grown from Mexico and Central America to parts of Asia and Africa. Known as seven-year melon, black seed squash, Malabar gourd, and fig-leaf gourd, it can yield five to ten melons or more from a single vine.
Average number of seeds: 8
Open-pollinated chemical-free seeds. Grown and saved in Wexford, Ireland. We only grow and save seeds from plants that were started from certified organic seeds.
Our seed packet includes growing tips and suggestions for cooking.
Cucurbita Ficifolia
A green, mottled, melon-shaped gourd grown from Mexico and Central America to parts of Asia and Africa. Known as seven-year melon, black seed squash, Malabar gourd, and fig-leaf gourd, it can yield five to ten melons or more from a single vine.
Average number of seeds: 8
Open-pollinated chemical-free seeds. Grown and saved in Wexford, Ireland. We only grow and save seeds from plants that were started from certified organic seeds.
Our seed packet includes growing tips and suggestions for cooking.
Cucurbita Ficifolia
A green, mottled, melon-shaped gourd grown from Mexico and Central America to parts of Asia and Africa. Known as seven-year melon, black seed squash, Malabar gourd, and fig-leaf gourd, it can yield five to ten melons or more from a single vine.
Average number of seeds: 8
Open-pollinated chemical-free seeds. Grown and saved in Wexford, Ireland. We only grow and save seeds from plants that were started from certified organic seeds.
Our seed packet includes growing tips and suggestions for cooking.
-
To ensure good germination, the temperature should be at least 20°C. Sow seeds point-side down, 1.5cm deep, in small pots with peat-free compost. Plant outdoors or polytunnel 90cm apart from late May, after the last frost.
Sow indoors: April to early June
Plant out: Late May to July
Harvesting time: September to October
Check out our Grow & Cook section for more growing tips.
-
Chilacayote is used in savoury and sweet dishes. Its mild, sweet flavour and tender texture make it perfect for soups, stews, curries, and pickling. In Mexico, chilacayote is often cooked with sugar and cinnamon for a dessert or in savoury dishes like ‘Sopa de Chilacayote’. It can also be grilled, stuffed, or made into jams, jellies, and drinks. The seeds are delicious toasted.
Check out our Grow & Cook section for more cooking ideas.
-
Check our frequently asked questions page for answers to all those questions you might have.
If you have a specific question, feel free to reach out to us at hello@fattomato.ie
