Pumpkin season: when and how to choose ripe fruits, storage tips

In autumn, bright and healthy vegetables appear on the shelves, among which pumpkin occupies a special place. This vegetable not only decorates the table with its bright color, but also saturates the body with vitamins and trace elements. When is it better to buy a pumpkin, how to choose a ripe fruit and preserve its benefits for a long time — in the Izvestia article.

What is the use of pumpkin

Pumpkin is one of the most popular autumn vegetables in Russia and Europe, which has a wide range of beneficial properties. This vegetable contains vitamins A, C, E and group B, which are necessary for maintaining the immune system, normal functioning of the cardiovascular system and improving skin condition.

Special attention should be paid to the high content of carotene, which is converted into vitamin A in the body, which supports vision, skin and mucous membrane health.

In addition, pumpkin is rich in trace elements — potassium, magnesium, calcium and iron, which ensure the normal functioning of muscles, strengthen bones and participate in hematopoiesis.

The fiber contained in the pulp improves the functioning of the digestive tract, prevents constipation and normalizes metabolism. Studies show that regular consumption of pumpkin helps reduce bad cholesterol levels, reduces the risk of cardiovascular diseases, and supports overall immunity.

In addition, pumpkin is a low-calorie product.: 100 g of pulp contains only about 26-30 calories, which makes it suitable for a dietary and balanced diet. It also has a mild sweet taste and is versatile in cooking: it is used in soups, casseroles, mashed potatoes, desserts and pastries.

When is the best time to buy a pumpkin

The pumpkin season in Russia begins in August and lasts until the end of October, when the fruits reach maximum maturity and are ready for harvesting. The best quality and sweetest vegetables are harvested in September and early October, as by this time the flesh has fully matured, becomes dense and juicy, and the taste is sweet and rich.

In September and October, pumpkin has already undergone natural aging in the sun, which has a positive effect on its nutritional value and vitamin content. At this time, the conditions for buying in markets and supermarkets are also optimal: the fruits have already ripened, but have not yet begun to lose their juiciness and sweetness.

Experts recommend buying pumpkins during this period to prepare winter preparations, soups, casseroles and desserts. In the early summer months, buying young fruits may not give the expected taste and benefits, as they are not yet ripe enough and contain less sugars and carotene.

How to choose a ripe pumpkin

When choosing a pumpkin, it is important to pay attention to several key signs of maturity and quality. First, you should evaluate the color and condition of the peel: a ripe pumpkin has a rich, bright color without green spots, cracks or soft spots. The flesh should be dense and elastic, and the stem should be dry and firm, which indicates proper maturation.

Tapping on the surface of the fruit should produce a dull sound — this is one of the ways to check the maturity of the vegetable. In this case, a pumpkin that is too light or soft may be overripe or damaged inside.

It is also important to pay attention to the shape: regular, even fruits with a smooth skin, without dents and traces of rot are stored longer and are better suited for cooking various dishes.

Pumpkin varieties are different: nutmeg, hard-core and large-fruited, each of which has its own characteristics. For soups and mashed potatoes, it is better to choose butternut squash with dense and sweet flesh, for casseroles and frying — hard-core fruits, and large-fruited vegetables are convenient for mashed potatoes, desserts and preparations for the winter.

How to store a pumpkin

Proper storage of pumpkin allows you to preserve its nutritional properties, taste and texture for several months. It is important to store fruits in a dry, cool and dark place, for example in a pantry or cellar, at a temperature of +5 to +10 degrees.

The optimal air humidity is 60-70%, which prevents rotting and the appearance of mold. Before storing, it is recommended to wipe the surface of the pumpkin with a dry cloth and check the stem, it must be completely dry, otherwise the fruit will quickly spoil.

It is not recommended to stack the fruits too tightly together to eliminate the appearance of pressure points and rot. At home, small pumpkins can also be stored in the refrigerator, but large fruits should be kept at room temperature in a cool room.

Sliced pumpkin is stored in an airtight container in the refrigerator for no more than 5-7 days, and for long-term storage, sliced or mashed pulp can be frozen. Pumpkin, stored properly, retains its sweetness, juiciness and vitamins throughout autumn and winter, which makes it indispensable for cooking soups, casseroles, desserts and other dishes.