Pumpkin

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Pumpkin

 

A type of winter squash that develops an orange outer skin with a golden

inner flesh. The sizes of pumpkins can range from very small to very

large weighing close to 1000 lbs when exceptionally large. The larger

pumpkins are generally grown only for size competitions and are not used

as a food. The sweet flesh of the pumpkin is used in baking, often pies,

but it is also used in puddings, soups, savory dishes and stuffing.

 

In the United States, the pumpkin is popular to use for ornamental

purposes, such as table settings in the autumn as well as

jack-o'-lanterns for Halloween celebrations. Most often available in

late September through October, pumpkins are composed of 80% to 90%

water. High in beta-carotene and fiber, this variety of winter squash

provides other nutrients such as protein, complex carbohydrates, vitamin

C, and potassium. Canned pumpkin puree is also available in food stores

or it can be made from the meat of a fresh pumpkin.

 

When selecting pumpkins, choose those that are bright orange in color

and thick skinned without blemishes or rough and wrinkled skin. They

should be heavy for their size and have an attached stem. Depending on

their age when fresh, pumpkins can be stored for 1 to 2 months in a cool

dry area. Canned or puréed meat of the pumpkin can be stored froze, if

it is cooked, in an airtight container or bag, and should be used within

3 months. For recipes, 1 pound of fresh pumpkin meat equals: 2 cups

cooked pumpkin; 1 cup of puréed; 2 cups of cubes; or 3-1/2 cups of

freshly grated pumpkin meat.