Pumpkin, a cousin of the zucchini and choko, belongs to the squash family. Although native to North America, it is used extensively around the world for cooking and even recreation – the traditional Halloween jack-o’-lantern is carved out of a pumpkin. In the kitchen, the pumpkin is versatile, with both the flesh and seeds being edible.
COMMON TYPES
BUTTERNUT
This is a good all-rounder pumpkin, suitable for soups, mashes and roasting. It has a pale orange thin skin and is easy to peel.
GOLDEN NUGGET
Small and round with a deep orange skin, this pumpkin is suitable for stuffing and roasting.
JARRAHDALE
This is a large pumpkin with a ribbed grey skin. Its sweet flesh is best suited to roasting.
KENT
Also known as Jap pumpkin, it has a grey ribbed skin with yellow speckles and has yellow flesh. Great in salads.
QUEENSLAND BLUE
This well-known variety has grey skin and a deep orange flesh. It is a good all-rounder pumpkin. Use in curries and roast vegetable mixtures.
BUYING AND STORING
If buying whole, look for pumpkins with firm, unbroken skin. If buying pre-cut pumpkin, make sure the flesh is without soft patches. Whole pumpkins keep for up to three weeks in a cool, dark place. Once cut, wrap pumpkin in plastic wrap and keep in the fridge for up to five days.
What’s in season
FRUIT
Apples
Avocados
Custard apples
Dates
Grapefruit
Kiwifruit
Lemons
Mandarins
Nashi
Oranges: Cara Cara
Oranges: Navel
Passionfruit
Pears
Pomelo
This story is from the Issue 61 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 61 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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