Jarrahdale Pumpkin - Curcurbita maxima

Jarrahdale Pumpkin - Curcurbita maxima


$3.00 for 10 seeds.


The Jarrahdale is an heirloom pumpkin bred in Australia by crossing the Blue Hubbard with a Cinderella variety and classified as medium to large. The skin is a grey/blue and the flesh is a deep coloured orange, suitable for roasting, boiling, casseroles, soup, scones and cakes.

The Jarrahdale is a good keeping pumpkin, but it can be picked for immediate use when it sounds hollow when knocked and the stem is starting to brown off. To cure a pumpkin, let it stay on the vine as it dies off. A couple of light frosts will help with the curing. If the weather is going to be wet and cold at the curing stage, they are best picked with a stalk and bought inside in a warm dry area to cure for about 2 weeks.

Pumpkins are a frost tender annual, and seeds are sown in Spring after the danger of frost is over.
Plant them so that they get at least 6 hours of sun a day in rich well drained soil. Sow the seeds about 2cm deep in mounds, 1.5 – 2 metres apart, rows 3 metres apart. Germination takes about 5 -10 days in temperatures from 20C to 35C.

Ground watering is better than overhead watering as this can lead to the vines getting powdery mildew early in the season.

Jarrahdales take about 100 – 130 days from sowing to harvest.


Pumpkin Fruit Cake

250 g butter 

1 cup sugar                            

2 eggs                                               

1 cup mashed pumpkin                 

2 cups of self-raising flour

1 teaspoon vanilla essence

Cook and mash the pumpkin, no butter

340 grams of mixed dried fruit


  • Cream butter and sugar, add eggs, vanilla, mashed pumpkin, mixed dried fruit and self-raising flour. Mix well.
  • Line a 20cm springform tin with paper (sides and base) and bake in a moderate oven for 1.5 – 2 hours. Cake is done when it no longer wobbles and a skewer comes out clean.