Fruit trees and small fruits Vegetables

Make My Zucchini Yellow!

Yellow-fruited zucchini plant.

By Larry Hodgson

I prefer growing golden zucchini (a type of yellow-fruited summer squash, Cucurbita pepo). Not because it’s any tastier than the usual green zucchini, although some do claim golden or yellow zucchini is a bit sweeter, nor any more nutritious (as far as I know), but because I can see it better. 

Green zucchini is hard to spot amongst all those green leaves. I could easily miss it. And you don’t want to leave zucchini on the plant too long: if it grows too long, it becomes dense, seedy and tasteless. It’s a “harvest early and often” type of plant. With golden zucchini, the bright yellow coloration stands out and I can easily see what stage it has reached. 

And there are plenty of golden zucchini varieties to choose from (‘Goldmine’, ‘Goldy’, ‘Goldrush’, ‘Golden Delight’, etc.), with seeds of several available in local garden centers in case you, unlike me, aren’t given to ordering your vegetable seeds by mail.

Beyond Zucchini

Mixed golden summer squash.
There are golden varieties of all the summer squashes. Photo: naturallyella.com

I apply the same rule to other summer squashes: patty pans, summer squash, etc. I go straight for the yellow ones!

Yellow wax beans
‘Cherokee Wax’ bean. Photo: all-americaselections.org

The same goes for wax beans (for some reason, we call yellow beans—Phaseolus vulgaris—wax beans and green ones string beans: go figure!). With their yellow color, you can’t miss wax beans. With green ones, it’s so easy to overlook them and leave them too long on the plant. In fact, it happens regularly. Even purple-podded beans are not as easy to see as yellow wax ones, although they’re more visible than green ones. 

Green tomato on the vine
Tomato ‘Aunt Ruby’s German Green’ is too hard to pick out among the surrounding green foliage. Photo: amkhaseed.com

I’m likewise not terribly impressed with green varieties of tomato (Solanum lycopersicum). By that I mean not young tomato fruits harvested before their time, but tomatoes that remain green at maturity, like ‘Green Zebra’ or ‘Aunt Ruby’s German Green’. Not only are they hard to spot, but judging just when they’re ripe is difficult too. 

Arctic kiwi on the vine.
Arctic kiwi is a massive plant with tons of foliage: it’s small fruits are so hard to spot! Photo: University of Minnesota Extension

And I personally think somebody should develop a yellow or otherwise brilliantly colored arctic kiwi (Actinidia kolomikta). They’re delicious, but those tiny little fruits are ever so hard to find. It makes harvesting a real chore! And I miss so many of them, only discovering them when they drop off the vine. As they lie on the ground, they seem to look up at me like so many green eyeballs and say, “Nyah nyah, you missed us!” 

Now, true enough, there are red-skinned and purplish-skinned hardy kiwis, like ‘Ken’s Red’, but they’re a different species: A. arguta. Not hardy enough to be trusted in my cold climate (USDA hardiness zone 3, AgCan hardiness zone 4). 


So, when it comes to fruit, I think there should be a universal rule: they should all be brilliantly colored. After all, why should harvesting be a challenge?

Larry Hodgson is one of Canada’s best-known garden communicators. He has notably been editor-in-chief of HousePlant Magazine, Fleurs, Plantes et Jardins, À Fleur de Pot and Houseplant Forum magazines and is currently the garden correspondent for Le Soleil and radio garden commentator for CKIA-FM Radio. He has written for many garden publications in both the United States and Canada, including Canadian Gardening, Harrowsmith, Horticulture, Fine Gardening and Organic Gardening. He also speaks frequently to horticultural groups throughout Canada and the U.S. His book credits include The Garden Lover’s Guide to Canada, Complete Guide to Houseplants, Making the Most of Shade, Perennials for Every Purpose, Annuals for Every Purpose, and Houseplants for Dummies, as well as nearly 60 other titles in English and French. He is a past president of the Garden Writers Association (now Garden Communicators International) and the winner of the prestigious 2006 Garden Media Promoter Award offered by the Perennial Plant Association. He resides in Quebec City, Quebec, Canada.

4 comments on “Make My Zucchini Yellow!

  1. I have the same problem with cucumbers, but they are all green.

  2. You can find white or brown cucumbers in certain catalogs.

  3. We grow the common green zucchini only because it is so productive and so reliable. It is not my favorite. I actually prefer the flavor of the yellow. Since there is no need to produce so much, I am sort of inclined to grow more of the yellow zucchini, even though it is not quite as vigorous. I would grow at least one hill of green zucchini just because it is tradition.

Leave a Reply to Tabula Rasa Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: