With its blue-green skin and sweet,deep yellow-orange flesh Blue Kuri is an eye-opener with a matching flavour. The fruits weigh up to 1kg, 15-20cm in diameter. Taking about 13 weeks to reach harvest this productive variety is well suited to British summer seasons.
Sow: between late April and the end of May, start 1 seed per pot or module at 20-25mm deep
Grow: keep moist but not waterlogged. Harden off and plant out after all danger of frost has passed. In cooler areas you can protect young plants with cloches until they have settled in. Blue Kuri fruits weigh up to 1kg and take about 13 weeks from transplanting. After harvest leave them outdoors for about 14 days to harden the deep green skin for storing (protect from frost) or ripen in a greenhouse.
Enjoy: bake, roast or stir fry, use in soups or sweet pies.
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