PUMPKIN MINI SUGAR BABY SIZE FOR ROASTING WHOLE! 1-2KG PERFECT BOWLS FOR PUMPKIN SOUP & CHEESE DIPS! $2.40

Pumpkin ‘Mini Sugar’ is a popular variety known for its small, round fruits that are ideal for baking and decorative purposes. The pumpkins typically weigh around 1-2 kg and have a sweet, dense flesh, making them perfect for pies and other desserts. The plant is a compact, vining type that can be grown in small spaces or containers.

To grow Pumpkin ‘Mini Sugar’ from seed, start by selecting a sunny location with well-draining soil. Pumpkins thrive in rich, fertile soil, so it is beneficial to amend the planting area with compost or well-rotted manure. The soil should have a pH between 6.0 and 6.8 for optimal growth.

Sow the seeds directly into the garden after the last frost date when the soil temperature has warmed to at least 21°C. Create mounds or hills about 30-45 cm high and 1.2 meters apart to improve drainage and soil warmth. Plant 2-3 seeds per mound, inserting them about 2.5 cm deep. Once the seedlings emerge and have developed two true leaves, thin them to leave the strongest seedling per mound.

Water the plants consistently, ensuring the soil remains evenly moist but not waterlogged. Mulching around the plants can help retain moisture, suppress weeds, and keep the soil temperature stable. Avoid overhead watering to reduce the risk of fungal diseases.

As the vines grow, provide support if space is limited, or allow them to spread across the ground if you have ample space. Fertilize the plants every 3-4 weeks with a balanced fertilizer, focusing on phosphorus and potassium to encourage flowering and fruiting.

Monitor for pests such as squash bugs, cucumber beetles, and aphids, and address any infestations promptly using organic or chemical controls. Ensure good air circulation around the plants to minimize the risk of powdery mildew and other fungal diseases.

Pumpkin ‘Mini Sugar’ fruits are typically ready for harvest 90-100 days after planting. The pumpkins are mature when they have a deep, uniform color and the rind is hard. Cut the pumpkins from the vine using a sharp knife or pruning shears, leaving a few centimeters of stem attached to prolong storage life.

After harvesting, cure the pumpkins in a warm, dry, well-ventilated area for about 10 days to harden the skin and improve storage quality. Properly cured pumpkins can be stored in a cool, dry place for several months.

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Seed Count: 6
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