How to choose a ripe pumpkin. Pumpkin vegetables - “○●everything you need to know about pumpkin ○●how to choose the right one and what to look for when buying? What types of pumpkin are there and their characteristics? ● sharing a step-by-step photo recipe for pumpkin pie ○●.” Recipe for pots:

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Without a doubt, pumpkin is considered the most autumn vegetable. The appearance of this pot-bellied orange beauty on the shelves marks the arrival of autumn. And while the pumpkin season is in full swing, you need to prepare all kinds of delicious dishes from it, because it is a very healthy vegetable. But here's the catch: there are different varieties of pumpkin. Which ones are the most delicious? Let's figure it out.

Pumpkin varieties

I will only talk about table varieties of pumpkin that can be eaten. Among these are: nutmeg, large-fruited and hard-barked.

butternut squash- This is the sweetest and most delicious variety. Butternut squashes have fleshy, pale orange flesh and are very aromatic and have a distinct flavor. Their skin is thin and comes off very easily. The shape can be round, oblong and ribbed, but the most common is pear-shaped.
Large pumpkin very large. It is from this that figures are made for Halloween. However, it does not differ in taste. Large-fruited pumpkin is not sweet. Almost fresh and suitable only as an addition to the main dish. But this pumpkin can be stored for a very long time.
Hardbark pumpkin It is most common here in Russia, as it is unpretentious to heat. As the name suggests, this predominantly spherical variety has a thick, hard skin. It also has a long shelf life. The taste of hard-boiled pumpkin is sweeter than large-fruited pumpkin, but blander than nutmeg.

In my opinion, the most delicious pumpkin is butternut squash. You can use it to make pies, casseroles, jams, purees, salads and create “mono-pumpkin” side dishes. So, if you are looking for a sweet, aromatic and delicate-tasting pumpkin for a classic American pumpkin pie, in which the filling is exclusively pumpkin, then take the butternut squash variety.

I also prepare dishes from the hard-barked variety, but I try to combine pumpkin with other ingredients. For example, porridge with pumpkin (millet or oatmeal), cottage cheese and pumpkin casseroles, pumpkin pancakes, pancakes, buns, salads with boiled or baked pumpkin are very tasty with this variety.

Info bonus! What are the benefits of pumpkin?

Pumpkin has an excellent composition of trace elements and minerals:

beta carotene,
vitamins B1, B2, C, E, PP,
potassium,
calcium,
magnesium,
zinc,
fluorine,
copper,
manganese,
iron,
cobalt,
phosphorus,
sodium.

By the way! Roasted pumpkin puree makes a great dip. It can be made dessert, or unsweetened, spicy, spicy. But the most amazing combination in my opinion is whole grain bread with pumpkin puree, cinnamon and peanuts.

Pumpkin isn't just Halloween Jack-O-Lantern material, it's a healthy, delicious fall fruit. It is used in desserts, side dishes, baked, fried, and used as a filling. To choose a ripe, tasty pumpkin, you need to pay attention to some signs.

One of the most “autumn” vegetables is pumpkin. The fruits are consumed baked or boiled; they are suitable for children's diet food. In addition to the pulp, seeds are used and extracted.

Types of pumpkin

There are about 20 types of delicious pumpkins in the world. They can be divided into 3 groups:

Attention! Ordinary, large-fruited varieties are usually grown in the northern regions, nutmeg - in the south.

The most popular varieties include:

Common: large fruit with a sweet taste, reaching a weight of 25 kg. It is best to choose fruits weighing up to 5 kg: the pulp will be sweeter and softer.
Acorn: A round, tasty, green-skinned squash that looks like an acorn. It has dense, sweet pulp, suitable for baking and stuffing.
“Harlequin”: has an unusual color (orange-green with spots), pale orange flesh, and delicate taste.
“Butternut” (nut): a nutmeg variety with aromatic, juicy, sweet pulp. The variety is easy to prepare.
"Christophine" ("Chayote"): a delicious pear-shaped pumpkin with a light green color. It has an unusual taste, similar to apple.
“Spaghetti”: an unusual variety with an elongated shape. It has golden flesh that breaks down into long fibers called “spaghetti” when cooked or fried. When choosing, you should choose light yellow pumpkins - green skin is characteristic of unripe fruits.

Right choice

When choosing a vegetable in a store or market, you must first focus on appearance:

Attention! The peel should be dense, but not dry, not “impenetrable” like a watermelon; when knocked, the sound should be dull.

How to choose a pumpkin for baking

First of all, it is necessary to determine which variety is needed: for desserts it is better to choose nutmeg varieties, for side dishes with meat dishes - hard-barked ones. It is better to take a fruit weighing 3-5 kg: a cut pumpkin quickly begins to deteriorate. It is worth remembering this when choosing a part of the fruit: if the seller cut the pumpkin himself, it may be spoiled or too large (and, therefore, bitter). Also, the cut parts may be stored by the seller for a long time and become unusable.

You can store whole, untouched fruits with an intact stalk; they should not touch each other. The place should be cool (5-15 degrees), dark and dry, without sun. Strong winter varieties can last in the basement or on the balcony all winter. Some varieties don't even need a special place - they can be stored in a cool room.

Attention! Cut pumpkin can be stored for no more than 10 days; if you wrap the vegetable in foil, the period will increase to a month.

Cooking any pumpkin dish starts with the right choice. If the fruit turns out to be unripe or spoiled, it will be impossible to use it.

How to choose the right pumpkin: video

Pumpkin: history and distribution, composition, benefits, types, medicinal properties and contraindications for use, photos.

Pumpkins are the fruits of plants of the same name from the Cucurbitaceae family, which are annual or perennial, clinging or creeping herbs with large leaves and fairly large white or yellowish flowers.

History and distribution

America is considered the birthplace of pumpkin, where it began to be grown 5 thousand years ago. It was from there that the pumpkin was brought to Russia around the 16th century, where it easily took root and quickly spread due to its unpretentiousness. The Indians loved pumpkin very much: they smoked it, fried slices of fruit over a fire, baked it in hot ash with spices, honey and milk, and made rugs and dishes from the dried fruits. Many pumpkin recipes that have become popular in different countries (including Old Russian ones) are similar to old American ones. The traditional South American drink mate is still brewed today in a special vessel made from a small rare pumpkin.

Types of pumpkin

Pumpkin can be found growing wild in warm regions of Africa, Asia and America. Many types of this vegetable are cultivated by humans not only for their tasty fruits, but also for decorative purposes. In addition, there are fodder, oilseed and medicinal varieties. Musical instruments are made from stinking pumpkin, and the fruits of the giant pumpkin are record holders among all vegetables: the largest specimen was grown in Canada, this giant weighed more than 800 kg. Decorative types of pumpkins add a special flavor to the front garden and make it feel rustic, especially together with sunflowers and beans. The most popular decorative varieties are Malabar pumpkin, turban pumpkin, warty pumpkin, star pumpkin, bicolor pumpkin and mandarin pumpkin. In Russia, they cultivate nutmeg, large-fruited (ordinary) and hard-skinned pumpkins; the latter has very tender and sweet pulp, which allows it to be used in a wide variety of dishes.

Composition and calorie content of pumpkin

Pumpkin fruits contain about 90% water. With its low calorie content, the aromatic pulp is a valuable source of vitamins and mineral salts important for health - magnesium, copper, zinc, fluorine, cobalt and silicon. Pumpkin is especially rich in carotene, which is good for vision, and iron - in terms of its content, the yellow-skinned beauty pumpkin is a record holder among vegetables. In addition, pumpkin contains tocopherol, vitamin C, nicotinic acid, B vitamins, enzymes, pectins, starch and fiber. But the aromatic pulp is especially valued for the presence of vitamin K, which is very little or not present in other vegetables; It is necessary for humans for normal blood clotting. Pumpkin contains another valuable and rare vitamin - carnitine (vitamin T), it helps digest heavy foods and prevents obesity, and carnitine is also necessary for people suffering from clear bleeding. Pectin substances are also found in large quantities in pumpkin: they help rid the body of harmful cholesterol, toxins and excess fluid.

Pumpkin calorie content is 19-27 kcal. Nutritional value: carbohydrates – 4.4-7.7 g, proteins – 1-1.3 g, fats – 0.1-0.3 g.

The benefits and medicinal properties of pumpkin

Why pumpkin is useful - its high potassium content makes pumpkin indispensable for diseases of the circulatory system. Even ancient healers, including Avicenna, recommended it for the treatment of many ailments. Even with gallstones and gastrointestinal diseases, pumpkin is recommended to be included in the diet, because this vegetable contains practically no organic acids and coarse fiber. Pumpkin is good for the kidneys, and for the heart, and for vision, and for hematopoiesis, this wonderful vegetable is able to improve the circulation of fluids inside the tissues, it perfectly relieves swelling, activates the liver, strengthens blood vessels, and improves digestion. Pumpkin is a wonderful dietary product and an excellent choice for fasting days.

Fresh pumpkin juice with the addition of honey has a calming effect on the nervous system and treats insomnia; It is useful to take this mixture at night. Pumpkin porridge with rice, semolina and millet is recommended to be consumed when there are problems with the liver. A paste made from fresh pulp is used to treat skin affected by eczema, apply it to burns, and make compresses to relieve pain in the feet. Regular consumption of pumpkin is a prevention of pyelonephritis, atherosclerosis, diabetes and cancer. Pumpkin is useful for constipation, hypertension, high acidity of the stomach and kidney diseases. Oil pumpkin is used to treat urolithiasis.

The benefits of pumpkin seeds

Pumpkin seeds, considered a cure for depression in China, contain linolenic acid, which strengthens arteries, and are a source of important health substances such as phosphorus, copper, iron, protein and fiber. In addition, they contain potassium, calcium, magnesium, selenium, zinc, vitamins (folic acid, niacin, tocopherol) and amino acids (glutamic acid, arginine).

Pumpkin seeds have long been used as an effective anthelmintic (you need to eat 100 g of this drug for breakfast, washing it down with water); Unlike many other anthelmintic drugs, pumpkin seeds do not have a toxic effect on the body and have no contraindications; in dried form, it is useful to give them to children to avoid such problems.

Pumpkin seeds improve digestion, so it is good to eat them after meals. It is also a good natural remedy for preventing bladder diseases. But the healing properties of pumpkin seeds do not end there. Their most important advantage is their enormous benefits for men's health. Pumpkin seeds are a proven remedy for the prevention of prostatitis and prostate adenoma. It is enough to eat 60-70 grains a day to prevent such problems.

Contraindications to eating pumpkin

Despite all its usefulness, pumpkin has the following contraindications: gastritis with low acidity, acid-base imbalance in the body, diabetes mellitus, stomach and duodenal ulcers, exacerbation of gastrointestinal diseases. Boiled pumpkin should not be washed down with cold drinks.

How to choose a pumpkin

A good pumpkin has a smooth, intact skin that is firm but not woody, and the flesh is rich yellow or bright orange (depending on the variety; the oranger the better). Choose pumpkins weighing up to 5 kg. In fruits that are too large, the pulp may be dry, watery, and bitter in taste. And the small fruits taste soft and sweet. Large pumpkins with bluish skin are also tasty. A ripe pumpkin has large and ripe seeds, and the tail is dark and dry. If it is cut, it is quite possible that the vegetable was picked ahead of schedule and it simply did not have time to ripen. Poor fruits have a limp appearance and tasteless or fibrous flesh.

How to store pumpkin

In dark, dry and cool rooms - basements, cellars, pumpkin can be stored for a whole year, especially winter varieties. But fruits with intact skin and an intact stalk will last all winter even at room temperature; the main thing is to choose the darkest and coolest place for them. If the rind is damaged, you can freeze the pumpkin: cut off the peel, remove the insides with seeds, cut, put in plastic bags and put in the freezer. If you wrap the pumpkin slices in foil, they will feel great even in the refrigerator for 3-4 weeks.

Pumpkin photos

Pumpkin is rightly considered one of the healthiest vegetables. All over the world it is valued for its taste, medicinal and dietary properties. The pulp, seeds, and young inflorescences are used to make soups, pies, salads and desserts. And all these dishes are tasty, healthy and safe for your figure. Try it, enjoy it and be healthy!

They gave recommendations on choosing a pumpkin for your table. Remember how to choose the sweetest pumpkin, what makes it bitter and why it is useful. Roskachestvo expert in the field of vegetable growing Sergey Maslovsky says: Associate Professor of the Department of Technology of Storage and Processing of Fruits and Vegetables RGAU-MSAA named after K.A. Timiryazev.

Big and small are good

There are three groups of pumpkins: large-fruited, hard-bark and nutmeg. What is each of them suitable for?

Large-fruited pumpkin. This vegetable is a large round fruit, the weight of which can reach several hundred kilograms, the color can vary from cream to deep yellow or even bright orange. A distinctive feature of the variety is its rounded stalk and tail without “grooves”. This fruit is rich in sugars and carotene, which means it is suitable for baking and vegetable stew. Plus - it does not lose its consumer properties during long-term storage. Disadvantage - the fruits are very large, it is difficult to use whole when cooking, and when cut they will not last long .

Hard-bark pumpkin. This pumpkin is also round, but does not produce large fruits, but it ripens quickly and has the most delicious seeds. Its pulp is a little hard, so this pumpkin is more suitable for making soups and purees. Compared to large-fruited pumpkins, hard-skinned ones have a thicker and rougher skin, and the flesh is more fibrous and loose.

Butternut squash. The most delicious and sweet. Its pulp has a dense, oily consistency, without excess fiber. The fruits of the nutmeg pumpkin have a variety of shapes, the most famous pear-shaped ones being “Butternut”. Muscat varieties have a pronounced sweet taste and melon aroma; the pulp can contain up to 11.5% sugars, which makes it a good dessert.

Both sweetness and bitterness are beneficial

Pumpkins of all types contain a lot of sugars, pectin and carotene, the content of which in some varieties can reach up to 30 mg%. Pumpkin is also rich in minerals, primarily potassium, calcium, and phosphorus. The seeds contain a large amount of fats and proteins.

Important! Some pumpkin fruits may taste bitter - this is due to the content of cucurbitacin, a compound characteristic of all members of the pumpkin family. The reason for their accumulation may be excessive heat and insufficient watering. Despite the bitterness, cucurbitacins have beneficial properties: anti-inflammatory, antimicrobial, contraceptive, anthelmintic .

To the pumpkin store

When choosing a pumpkin in a store, first of all, you should ensure that the fruit is ripe. The rind of the fruit should be dense, without significant damage, with a dried stalk (tail). The size and color of the fruit do not significantly affect its consumer properties. It is not recommended to buy pumpkin halves, since in this case it is impossible to guarantee the sanitary and hygienic safety of the product, the expert says.

By the way, is it a vegetable or a fruit?

Pumpkin is a fruit or vegetable, there is no exact definition. For botanists, a vegetable is the edible part of any plant. The exceptions are berries, fruits, seeds and nuts. As for root vegetables, it has not yet been determined what they are. Although they are often considered vegetables, based on the fact that they are edible. Therefore, what this culture is is unknown. Scientists consider pumpkin a fruit, and most consumers consider it a vegetable.

How to choose a pumpkin

A tasty and ripe pumpkin always has a dark, dry tail, and the skin is dense, smooth and matte without dents or cracks. It should not be pressed under your fingers. This only happens with fruits cut ahead of schedule.

You should not take large pumpkins - their flesh may be dry and bitter. Save them for Halloween and use the medium ones for cooking.

How to store pumpkin

The optimal temperature for storing a whole pumpkin is 5–15°C. The best place in the apartment for it would be a glassed-in loggia or balcony without direct sunlight, as well as a dark closet. If the sun shines on the pumpkin or it lies in the cold, it is covered with a thick cloth, but the fruits should not touch. In this state it can be stored all autumn and even winter.

A cut pumpkin will last no more than two weeks in the refrigerator, so when cutting, it is better to freeze most of it immediately.

Composition and properties of pumpkin

The calorie content of raw pumpkin pulp is 28 kcal per 100 g, and its nutritional value is 1.3 g of protein, 0.3 g of fat and 7.7 g of carbohydrates.

What does pumpkin contain: beta-carotene, vitamins B 1, B 2 , C, E, PP, T, K and a number of minerals - potassium, calcium, magnesium, zinc, fluorine, copper, iron, phosphorus, sodium.

Pumpkin reduces swelling, improves the functioning of the heart, kidneys, liver and normalizes the digestion process, so it is often included in the diet for diseases of the gastrointestinal tract.

Types of pumpkin

All pumpkin varieties are divided into three types: hard-barked, large-fruited and nutmeg. Each one is unique in its own way:

The hard-barked ones ripen the earliest (at the end of August), small, with hard skin. And they have the most delicious seeds.
Large-fruited ones are the sweetest (even sweeter than watermelon), they last the longest and survive frosts.
Muscats are considered the most delicious, but they ripen later than others and therefore sometimes do not have time to ripen before the onset of cold weather.

In Russia, it is easier to find varieties with yellow-red skin - they are valued for their juicy pulp, which boils quickly and is suitable for making porridges and soups. And those with gray or greenish skin are better suited for use raw in salads and juices. Some decorative varieties are also quite edible, but do not take mini-pumpkins in red shades with ribbed or bumpy skin - they are bitter.