Ronde Squash
Estimated Inventory, lb : 0
Description/Taste
Ronde squash is typically small in size, averaging 7 to 10 centimeters in diameter, but can be harvested in smaller or larger sizes up to 30 centimeters in diameter, depending on preference. The round to oval variety ranges from 600 grams to 1.5 kilograms in weight and has a bluntly curved nature with slight ribbing. The skin is semi-thin, smooth, faintly glossy, and taut, showcasing light to dark green hues with white speckling. Ronde squash is harvested while young. If left to mature, the squash develops orange hues and becomes fibrous. Underneath the skin, the pale yellow-green flesh is firm but tender with a crisp, fine, and succulent consistency. The flesh also encases tiny, flat seeds. Ronde squash is edible raw and is known for its mild, delicate, vegetal, subtly sweet, and lightly nutty taste.
Seasons/Availability
Ronde squash is available from summer through fall, typically between June and October. In some regions, the variety can be grown year-round.
Current Facts
Ronde squash, botanically classified as Cucurbita pepo, is a French heirloom belonging to the Cucurbitaceae family. The mid-season variety is prized for its unusual shape, fast-growing nature, and high yields. Ronde squash grows on compact bushes and generally matures 45 to 55 days after sowing. The squashes are continually harvested by hand throughout the season and are valued as a summer culinary delicacy. Ronde squash has a long history in Southern France and has since expanded worldwide as a specialty squash found in seed catalogs for home gardening and small-scale growing. The name Ronde translates from French to mean “round,” and the variety is known by several other names, including Ronde de Nice courgette, Nice zucchini, Nicoise zucchini, and Round courgette. Ronde squash is sought by home cooks for its versatility in a wide array of fresh or cooked dishes.
Nutritional Value
Ronde squash has not been extensively studied for its nutritional properties. Some sources note that it may be a source of fiber to promote digestion and vitamins A, B, and C to maintain healthy organs, strengthen the immune system, and contribute to energy production. Ronde squash also contains varying amounts of minerals like potassium, manganese, magnesium, calcium, iron, and phosphorus. These minerals help the body produce proteins for oxygen transport through the bloodstream, balance fluid levels, support bone and teeth health, and control daily nerve functions.
Applications
Ronde squash has a mild flavor suited for fresh and cooked preparations. The variety is enjoyed raw as an ingredient in salads or thinly sliced and drizzled in olive oil, herbs, and lemon as a light side. Ronde squash can be used in any recipe calling for zucchini and is popularly added to stir-fries, layered into gratins, or cooked into quiche. The variety also makes thin slices for tarts, is tossed into pasta, or simmered into stews, soups, and curries. Ronde squash is famous for its shape. The squash is hollowed and stuffed with grains, meats, and cheeses or used as an edible serving vessel. In France, Ronde squash is added to ratatouille or cooked with other seasonal summer vegetables. Ronde squash pairs well with cheeses such as gruyere, goat, and feta, herbs including parsley, rosemary, thyme, and basil, and meats like beef, poultry, and pork. Whole, unwashed Ronde squash will keep for 4 to 5 days when stored in the vegetable drawer of the refrigerator. The variety can also be sliced, blanched, and frozen for extended use.
Ethnic/Cultural Info
Ronde squash is an anticipated seasonal summer vegetable in the Provence region of Southern France. Provence shares a border with Northern Italy along the Mediterranean, and several cooking styles and crops have been spread between the countries in this area. One of the most well-known summer delicacies shared between Italy and France is stuffed and fried squash flowers, known as beignet de fleurs de courgette in French. Squash blossoms are edible, secondary elements of squash plants, including Ronde squash, and the fried flowers are traditionally served as an appetizer. Male squash flowers are the preferred type, as these flowers do not produce fruits. The flowers are stuffed with dough or cheeses and then breaded and fried. Some variations in Provence also include fresh herbs or orange blossom into the dough for enhanced flavoring. The fried flowers are paired with chilled wine, dipped in light Greek yogurt sauces, served with salads, or sprinkled with lemon. Historically, stuffed squash blossoms were made as a method to use all parts of the plant to reduce waste and were a low-cost meal already found in home gardens. In the present day, stuffed squash blossoms are a sought-after delicacy throughout Provence, and many variations are made from the simple fried dough to recipes of the flowers stuffed with grains, meat, cheeses, or rice. Squash blossoms are also eaten raw in salads or added at the end of cooked dishes.
Geography/History
Ronde squash is a descendant of ancient varieties native to the Americas. Squash was initially developed by indigenous American communities and has been consumed since pre-Columbian times. When Spanish and Portuguese explorers arrived in the New World, they carried early squash types to Europe, where they were planted in Italy around the 19th century. Over time, squash varieties were created that were harvested young, while the skin was still tender. These squash types were eventually introduced to France from Italy, especially after France acquired the areas of Savoy and Nice from the Piedmont-Sardinia region of Italy in 1860 in return for military aid. Squash varieties spread throughout France and became a favored summer vegetable. The history of Ronde squash is unknown, but some sources hypothesize it may have arisen from types introduced from Italy. Ronde squash was mentioned in seed catalogs in the early 20th century and is mainly grown in the Provence region of Southern France. Today, Ronde squash has expanded worldwide and is listed in seed catalogs as a home garden cultivar. The variety is also cultivated by specialty growers. When in season, Ronde squash is sold through farmers’ markets and select wholesalers and retailers.
Ronde Squash for sale around the world shared on the Specialty Produce App
