Preparation info

  • Difficulty


Appears in


By Peter Gilmore

Published 2014

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  • 1 young, freshly picked kakai pumpkin, approximately 2 kg (4 lb 8 oz)


Cut the kakai pumpkin in half and use a large spoon to carefully remove the inner soft flesh and seeds. Discard, or reserve for another use, the outer firm pumpkin flesh.

Pull apart the soft inner flesh and seeds into small, rough pieces approximately 2–3 cm (¾–1¼ inches) in diameter. Pull out the majority of the seeds and sort them into small and large seeds. Cover and reserve in the refrigerator until required.