Sucrine du Berry is a cherished heirloom variety that brings a touch of French heritage to any garden. Originating from the Berry region of France, this unique plant offers gardeners and culinary enthusiasts a distinctive experience, known for its exceptional qualities.
Understanding Sucrine du Berry
Sucrine du Berry is botanically classified as Cucurbita moschata, identifying it as a winter squash, despite common perceptions that it might be a melon due to its name and sweet flavor. It produces pear-shaped fruits, measuring between 15 to 25 cm long and weighing 1 to 3 kg. The skin of the fruit starts as a dark green, transitioning to an ochre or tannish-orange color when fully ripe. Inside, the flesh is a vibrant, deep orange, offering a delicate, soft, and sugary texture.
This squash is renowned for its sweet, musky, and fragrant flavor, often described as having subtle notes of melon, cinnamon, and vanilla. Its non-fibrous flesh is sweeter and slightly juicier than many common butternut squash varieties. Its name, “Sucrine,” refers to its sugary taste. This ancient variety, also known as “Sucrette du Berry,” was almost lost but has seen a resurgence since the 1980s.
Growing Sucrine du Berry
Sucrine du Berry thrives in full sun, needing at least eight hours of direct sunlight daily to ensure robust growth and fruit development. It prefers well-drained, fertile soil rich in organic matter. Amend the soil with compost or well-aged manure before planting, as it is a nutrient-demanding plant. The ideal soil pH ranges from mildly acidic to neutral (5.6 to 7.5).
Seeds can be started indoors three to four weeks before the last frost, or sown outdoors once frost danger has passed and soil temperatures reach at least 21°C (70°F). Handle seedlings carefully when transplanting. Space plants about 1 to 2 meters (3 to 6.5 feet) apart to accommodate their sprawling vines. Consistent, deep watering is important, especially during dry periods; avoid overwatering to prevent root rot. Mulching around the plant bases helps retain soil moisture and suppress weeds.
A balanced fertilization program is helpful for fruit production, but excessive nitrogen can hinder storage. Sucrine du Berry plants produce both male and female flowers, relying on insect pollination, primarily bees, for fruit set. Ensuring a healthy population of pollinators in your garden is beneficial. Fruits are ready for harvest 90 to 120 days after sowing. Ripeness indicators include the skin changing from dark green to ochre or tannish-orange, and the stem drying and hardening; harvest by cutting the stem 5 to 10 cm (2 to 4 inches) from the fruit, avoiding pulling to prevent damage.
Culinary Uses and Enjoying Sucrine du Berry
Sucrine du Berry is highly versatile in the kitchen, suitable for both sweet and savory dishes due to its naturally sweet, fragrant, and non-fibrous flesh. It is excellent for purees, soups, and gratins. Many enjoy it roasted simply with butter. It can also be incorporated into a variety of baked goods like pies, flans, breads, and biscotti, or used as a pumpkin substitute. Its delicate flavor pairs well with spices like cinnamon and fruits such as apples and pears.
The flowers are edible, and immature green fruits can be used like zucchini. Store harvested Sucrine du Berry in a cool, dry, well-ventilated area (10-12°C / 50-54°F) for three to six months. For longer preservation, cooked and pureed flesh can be frozen for up to a year.