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Zapallo Macre squash can grow to be very large in size, ranging 38-60 centimeters in diameter, and has an elongated, oval to round shape with a straight, dark green and striped stem. The firm rind is mostly dark green, but some squashes may have a lighter, white-grey tone, and the surface can be smooth or wrinkled, hard, and thick. Underneath the rind, the flesh is aqueous, dense, and a vibrant yellow-orange with a hollow center filled with stringy and spongy, fibrous flesh and cream-colored seeds. When cooked, Zapallo Macre squash develops a soft and creamy texture with a mild, subtly sweet flavor.
Seasons/Availability
Zapallo Macre squash is available year-round.
Current Facts
Zapallo Macre, botanically classified as Cucurbita maxima, are edible fruits that can grow to enormous sizes and are members of the Cucurbitaceae family. Native to South America and sold daily in local markets, especially in Peru, there are three main varieties of zapallo squash, including the crespo, macre, and lacio. Given these names by vendors to differentiate between the different varieties in the market, Zapallo Macre squash is the most expensive of the three as it has the creamiest and most desirable consistency when cooked. Zapallo Macre squash is also favored for its thickening abilities and is predominately used in soups and stews in South America.
Nutritional Value
Zapallo Macre squash contains some vitamin A, fiber, potassium, magnesium, and vitamin C.
Applications
Zapallo Macre squash is best suited for cooked applications such as roasting, baking, steaming, and boiling. The squash develops a soft and creamy texture that can thicken soups, stews, and rice dishes. In Peru, Zapallo Macre squash is used in a version of arroz con pato, or duck with spiced rice, and in picarones, which are fritters made out of squash and dough and deep fried. It is also commonly stuffed in ravioli, used as a thickener in broths, mashed as a side dish, or cubed and roasted with other vegetables to serve with cooked meats. In addition to the flesh, the seeds can be roasted, often consumed as a snack, and have a flavor similar to roasted peanuts. Zapallo Macre squash pairs well with onions, garlic, ginger, meats such as beef, poultry, and lamb, shrimp, fish, walnuts, parsley, potatoes, and cheese. The squash will keep 4-6 weeks when stored whole in a cool, dry, and dark place. When sliced, Zapallo Macre squash will keep 2-5 days wrapped and stored in the refrigerator.
Ethnic/Cultural Info
In Peru, Zapallo Macre squash is a staple ingredient in everyday cooking as it is affordable and sold in large slices in the market. Used for decades since pre-Hispanic times, soups have become an essential Peruvian dish to warm the body during cold nights and during the winter months. In some villages, hot stones are placed in pots to heat the soup, and Zapallo Macre squash is a common ingredient to thicken the consistency. In addition to soups, Zapallo Macre is well-known in the Peruvian dish locro de zapallo, which is a stew-like dish made of squash, peppers, huacatay, milk, cheese, and potatoes and served with rice, steak, or a fried egg.
Geography/History
Zapallo Macre squash is believed to be native to South America and has been growing wild since ancient times. Today the squash is cultivated on a small scale for sale in fresh, local markets in Peru, Chile, Bolivia, and Argentina. It is also believed versions of this squash were introduced to parts of Asia, Europe, and North America via explorers and trade routes.
Zapillo Macre squash Mercado Santa Anita Lima Peru …..Zapallo Macre squash is known for its vibrant yellow-orange flesh and can reach sizes of 38-60 centimeters in diameter. Its hard, thick rind showcases a mixture of dark green tones, sometimes interspersed with white-grey. When cooked, the squash becomes soft and creamy, delivering a mildly sweet flavor. Inside, the hollow center is filled with fibrous flesh and cream-colored seeds, adding to its distinct structural and culinary appeal.
Zapallo Macre squash at market in Lima Peru…..Zapallo Macre squash is versatile and ideal for cooking methods like roasting, baking, steaming, and boiling. In Peru, it adds creamy texture to dishes like arroz con pato and is a key ingredient in picarones, fried squash fritters. Its seeds, with a nutty taste resembling roasted peanuts, are consumed as snacks. Stored whole in a cool, dry place, the squash lasts 4-6 weeks, whereas sliced pieces keep 2-5 days refrigerated. It pairs well with garlic, meats, seafood, cheese, and potatoes.
Zapallo Macre squash is in season and available at Wong supermarket in Lima Peru…..Zapallo Macre squash is a member of the Cucurbitaceae family and known for its creamy and desirable consistency when cooked. It is the most expensive variety among the South American zapallo squashes and is particularly valued for thickening soups and stews. Additionally, it provides nutritional benefits such as vitamin A, fiber, potassium, magnesium, and vitamin C, making it both flavorful and wholesome.
Zapallo Macre squash is in season at Mercado Municipal de San Isidro in Lima Peru …..Zapallo Macre squash is native to South America, where it has been growing wild since ancient times. It is now cultivated on a small scale and sold in local markets in Peru, Chile, Bolivia, and Argentina. Over time, versions of this squash were introduced to Asia, Europe, and North America through explorers and trade routes, showcasing its historical significance in global agricultural exchange.
Wong Supermarket
Av. Sta. Cruz 771 Miraflores 15074
016250000
Zapallo Macre squash holds a unique cultural significance in Peru as a staple in many traditional dishes. It has been used since pre-Hispanic times, often featured in hearty soups to warm the body during cold nights and winter months. This squash is a key ingredient in locro de zapallo, a rich stew-like dish made with peppers, huacatay, milk, cheese, and potatoes, typically served with rice, steak, or a fried egg.
Zapallo Macre squash is in season in Lima Peru …..Zapallo Macre squash features a vibrant yellow-orange flesh and a thick, sturdy rind that can appear dark green or sometimes white-grey. Its texture becomes soft and creamy when cooked, complementing its mild and subtly sweet flavor. This squash often comes in an elongated oval or round shape, ranging 38-60 centimeters in diameter, with a distinct green-striped stem and a hollow center filled with fibrous flesh and seeds.
Zapallo Macre squash are in season and available at Wong supermarket in Lima Peru…Zapallo Macre squash develops a soft, creamy texture when cooked, making it ideal for thickening soups, stews, and rice dishes. In Peru, it is featured in dishes like arroz con pato and picarones. The seeds can be roasted for a snack with a flavor reminiscent of peanuts. Stored whole, it lasts 4-6 weeks in a cool, dry place, or 2-5 days in the fridge when sliced. It pairs well with garlic, ginger, beef, poultry, shrimp, and cheese.
Zapallo Macre squash is in season and here at Vivanda supermarket in Lima Peru…Zapallo Macre squash is botanically classified as Cucurbita maxima and belongs to the Cucurbitaceae family. Native to South America, it is particularly popular in Peru. Among the three main varieties of zapallo squash—cresco, macre, and lacio—Zapallo Macre is the most expensive due to its creamy texture when cooked. It is prized for its thickening qualities, making it a staple ingredient in soups and stews. Additionally, it offers nutrients like vitamin A, fiber, potassium, magnesium, and vitamin C.
Zapallo Macre squash are available at Metro supermarket in Lima Peru …..Zapallo Macre squash has been growing wild in South America since ancient times and is now cultivated on a small scale for local markets in Peru, Chile, Bolivia, and Argentina. Additionally, versions of this squash were introduced to Asia, Europe, and North America through explorers and trade routes, spreading its reach beyond its native region.
El Caribe Supermercados Marinilla
+57 (4) 516-6785
Zapallo de gran tamaño!...Zapallo Macre squash has been a staple in Peruvian cuisine since pre-Hispanic times. Markets commonly sell it in large slices due to its affordability. It is a key ingredient in hearty soups that warm the body on cold nights and is also featured in the classic dish locro de zapallo. This squash-based stew combines peppers, huacatay, milk, cheese, and potatoes, often served with rice, steak, or a fried egg.
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