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Mexican type pumpkin seeds?

 
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There's a fair bit of information on the internet about growing Austrian type pumpkins for edible seeds, but I can't hardly find anything about the Mexican types, which seem likely much more suitable for my location. Has anyone grown them? Or know about them second hand? I'd be interested to hear what variety names and what the pumpkins look like, also how they're processed after harvesting, particularly as regards the hulls. I've seen packets of "dehulled' pumpkin seeds labeled Product of Mexico, but I really wouldn't know how to produce the same thing myself, and I'm interested.
 
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Eric, I found this short blog about pepitas...

http://patismexicantable.com/2011/10/pumpkin_seeds_or_pepitas/

It almost sounds like they use many different seeds?
 
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what is the difference between Austrian and Mexican hulless pumkin seeds?
thought it was only that one prefers warmer climate than the other

my plan for this spring was to buy a handful of raw hulless pumkin seed from a local healthfood store and plant them
 
Eric Brown
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My guess is that if you buy dehulled pumpkin seeds that they won't germinate. I'd be very interested to hear if they do germinate, however.

From what little I've gathered on the internet, I'm guessing that if you find pumpkin seeds for sale in the States that were grown in Mexico that they're not even the same species as what's grown in Austria. The Austrian type is C. pepo. I'm guessing the Mexican type is the cushaw type (C. argyrosperma -- my spelling of the Latin name might be off.) The Austrian type is naturally hulless, but C. pepo winter squash are poor performers in my Southeastern location generally, and I've read that the hulless Austrian variety is especially finicky. My best guess is that the pumpkin seeds grown in Mexico have a hull but they're mechanically dehulled for market. I have no idea how the hull would have been dealt with traditionally: if the seeds would have been eaten with the hull, if the hulls would have been painstakingly removed one at a time by hand, whether there's any easier traditional method for dehulling pumpkin seeds, whether the seeds would have mostly have been used ground in order to minimize the objectionable qualities of the seed coat, whether the varieties grown for seed have less of a seed coat (or possibly even is as hulless as the Austrian pumkin), whether the varieties grown for seed are significantly easier to remove from the seed coat, whether the varieties grown particularly for seed just have more and/or bigger seeds...

Native Seeds Search in Tucson has a variety I intend to try growing this year, but no one there had any first or second hand experience growing it to eat.
 
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