What is a Carosello Scopattizo Barese?
The Carosello Scopattizo di Barese is a productive uniform emerald green cylindrical fruit with lateral scallops. The fruit has light smooth skin with dark pores that grow on secondary and tertiary vines. When ready to be picked at 2 inches in diameter, the fruit will be between light and dark. They generally grow best in hot dry climates, but can do well in moist climates, if trellised. Though it has been around for a long time, there is no conclusive idea of what the word Scopattizo actually means, other than a specific variety of muskmelon picked immature, like a cucumber. But there may be clues based on the root words. The ancient Greek for ‘scopo’ is σκοπέω (skopéō, means to “look (out) for” probe or search. It may be that, because the fruit is dark green and produces further along on the vines, that growers had to ‘look out’ for it to find it. My friend Giuseppe said that word “Scopatizzo” may come from the base “Scopa”, meaning to sweep, because of its fuzz – though compared with other carosello, the Scopattizo has minimal fuzz.
Source: https://en.wiktionary.org/wiki/scopo
When do you pick the Carosello Scopattizo Barese?
The Scopattizo Barese is an Italian heirloom with very fine-texture when around 2 inches in diameter. The fruit begins light and turns dark over time as the dots of dark color expand outward from the pores to the remainder of the outside of the fruit. When ready for picking, the color of this variety should be midway between fully light and dark.
How do you save seeds of the Scopattizo Barese?
As they ripen for seed, Scopattizo Barese cucumbers will begin to turn white, yellow or orange in color and may even begin to soften. If they begin to soften or easily pull from the vine (slip), then bring the fruit into a cool place to store until processing. Avoid trying to rush the process or cut open the fruit too early. There is a period of time in which the seed continues to develop within the fruit. The fruit is getting ready to process when there is a strong scent of melon in the air. Throughout the process, germination will remain high as you keep the area that the seed is stored in relatively cool (close to 70F, 21C is fine, 80F, 26C or above is not). Once large fruit is relatively soft when pressed on, slit them open length-wise and scoop out the seedy inner pulp into a colander with holes slightly smaller than the seed. If a good rinse and pulp massage does not clean the pulp out, the water can be squeezed out and water winnowing and a whisk can help clean the pulp. If seed still has a gel coating, squeeze out excess liquid and scoop the pulp/seed mixture into a jar to ferment. Usually 24 hours is as long as needed to ferment, if at all. Rinsed clean seed should be placed in a cool location with plenty of airflow to dry. Once seed is fully dry, winnow out very light seed, pack in airtight bags and refrigerate.
What Selection Criteria does CucumberShop Use to select the ideal Scopattizo Barese?
The selection criteria important for selecting the Scopattizo Barese include plant vigor and health, color between light and dark at 2” in diameter, tender texture at 2-3” in diameter and cylindrical shape. The best fruit used for future generations must adhere to all of these characteristics.
