We have so many Kombocha pumpkins right now. I started with five and took this picture after I already cut one. One pumpkin produces a lot meat. What’s nice about this pumpkin is the skin can be eaten too. I ended up cutting four and froze 10 -1 quart bags for later use. I also saved some to roast this week. I even saved the seeds and roasted them in a little olive oil and salt. They were really tasty.
I also cut one of the jackfruit and am drying that. I covered everything in plastic and wore gloves before I started cutting it. It was much better this time.