Choose a pumpkin from the variety that is in the markets and in stores, it is difficult: large and small, round, elongated, pear-shaped, of different shades. Some are tasty, others are not.
How to determine which pumpkin is better?
Have good pumpkin the skin is dense, but not “wooden”. Of course, it should not be cracks and soft spots, dark spots — the latter suggest that the pumpkin began to rot.
Choosing a pumpkin, do not chase the giant.
Too large, overgrown fruits may have dry, watery and bitter pulp.
Have ripe pumpkins the tail is dark and dry.
If there is no tail, it is better not to buy, perhaps the seller got rid of it on purpose, as the vegetable was torn off ahead of time and did not have time to ripen.
Besides, even the best pumpkin, remaining without a stem, stored much less.
Pumpkin Pulp, «Recover» fungal diseases, will be very tasteless and bitter. Dents, dark or pinkish spots on the peel can tell about the likely lesion.
Also often unscrupulous sellers cut off the affected areas — and sell the pumpkin in pieces.
Which pumpkin is better? It all depends on what you need to cook out of it and how long you plan to store it. Most often in the markets and in stores there are three types of pumpkins: hard-bodied, nutmeg and large-fruited.
There are decorative, but they are usually not suitable for food.
Many consider this pumpkin the best and most delicious.
The nutmeg pumpkins have an elongated shape, the fruit may look like a large zucchini, an overgrown cucumber or a giant pear, and its skin is thin and easily cut with a knife.
Pumpkins of this species often thicken closer to the flower, where they have concentrated seeds. Butternut squash is the sweetest, so they are ideal for baking and desserts.
They also have a lot of carotenoid vitamins.
In general, the best pumpkin, in the opinion of many, if not for one “but”: nutmeg varieties are stored less than others, and the longer they lie — the less they have sweets and vitamins.
Fruits that have lain until winter become unsweetened.
Its main distinguishing feature is a round, flattened shape, which is exactly the kind of pumpkin most of us imagine when it comes to Halloween. Most often, the rind of large pumpkins is bright orange, but it can also be yellow, gray, green. It is better to choose a large pumpkin if the purchase is made for the future: it is stored for a long time and, after lying down, it only becomes tastier.
The freshly harvested fruit has a lot of starch, but over time it turns into sugar.
Large pumpkins can be stored until spring.
This pumpkin is shaped like an egg, its skin is often greenish and, as the name implies, is very hard and is cut with difficulty. Another distinctive feature by which you can choose a hard-working pumpkin — its stem has peculiar edges and looks like a star on the cut.
This kind of quite savory.
Such a pumpkin is better suited for cooking meat dishes and side dishes when excessive sweetness spoils the taste.
Its fruits are kept small.
But on the other hand, it is the most useful and tasty sunflower seeds, which, moreover, are very easy to clean.
There is a variety that is called «Golosemyannaya» — its seeds do not need to be cleaned at all.
The color of pumpkin pulp depends on the amount of carotenoid vitamins in it — the more provitamin A and other carotenoids, the brighter the pulp.
And pumpkins with a pale yellow or greenish skin can have the brightest, orange flesh!