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| The pumpkin: an introduction |
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| Origin | |
| Melons, pumpkins, cucumbers, etc. belong
to the family Cucurbitaceae. The family includes about 100 genera and
850 varieties. The Cucurbita (Latin for pumpkin) originates in tropical America where it was the Indians who first discovered its nutritional value. After the discovery of America it was introduced to Europe. Our word pumpkin comes from the Old French "pompon" that originates in the Latin "pepo". This in turn comes from the Greek "pepoon" which can mean cooked, steamed or ripened by the sun. |
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The principal pumpkin varieties |
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| No other group in the
fruit kingdom has such a diversity of shape, size and colour. They range
from the perfectly round and smooth to the large and warty; in size they
vary from 6 cm diameter weighing just a couple of grams to 1.5 metres
across weighing in at an impressive 400 kilos. The colours range from
cream to yellow and orange-red, with every shade from green to black and
metallic blue. There are approximately 25 kinds which, given their very different characteristics, each include a number of varieties. Of the edible varieties, three are of importance: - The cucurbita pepo or summer pumpkin This fast-growing variety is widespread and also includes groups such as courgettes, spaghetti squash and gourds. The pulp is generally light in colour, varying from white to pale yellow. They must be picked young for cooking. The smaller the better! The taste of the young pumpkin is soft and nutty. The name "summer squash" (or summer pumpkin ) comes from the Indian word "asquash" which means eaten raw or uncooked. Some varieties can be eaten when full grown and can be stored for up to two months. Examples of these are the spaghetti squash and Acorn pumpkins. The orange Halloween pumpkins (e.g. Ghost Rider, Tom Fox) are not so tasty when ripe and hardened, but they are very decorative. Here are some names: Ghost Rider, Baby Boo, Sweet Dumpling and various gourds - The cucurbita moschata or tropical pumpkin The orange pulp is firm and very nutritional. The taste is sweet. The fruits are flattened oval and cracked or ribbed. Many tropical pumpkins are green when young and later turn a leathery brown. A dewy wax coating on the rind ensures that they can be kept for a long time, sometimes for a year or more. The "Butternut types" are the exception, which are an ochre colour and elongated with a swollen base. A few names: Butternut, Futsu Black, Musquée de Provence, etc. - The cucurbita maxima or winter pumpkin (winter squash) The yellowish orange pulp is thick and firm in structure with a nutty taste. As it is less sweet than tropical pumpkins, the winter squash is ideal to use in hearty meals and soups. They range widely in colour: red, orange, grey blue, dark green to nearly black. Their shape and weight also vary greatly; from smooth and round to ribbed and pear shaped and from a couple of hundred grams to 25 kilos. A few names: Queensland Blue, Blue de Hongrie, Hubbard types, Hokkaïdo types (Uchiki- Kuri and Golden Delicious), the Rouge Vif d'Etampes, ... |
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Nutritional value |
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| The nutritional value
and quantity of minerals and vitamins depends on the variety. Generally
speaking, however, pumpkins contain few calories (35 Kcal per 100 gram
for the tropical and winter squash), but are rich in fibre and are very
filling. Notable is their high vitamin A content, with many benefits: - it plays a part in cell renewal, has a strong detoxifying action and thus enhances resistance to infections - is an essential part of the daily diet and can be a substitute for carrots and apricots as well as green vegetables (broccoli, spinach, etc.) |
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Handy tips |
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| - A whole pumpkin
will remain good for months if kept at a temperature which does not
exceed 6 to 8 degrees centigrade. In cooler environments they will rot. - Pumpkin slices must be eaten within 3 to 4 days. It is best to keep them in the fridge or otherwise in a dark place; the vitamin A in which it is very rich is broken down by light. - Prepared pulp can be kept in the freezer and serve as a basis for further preparations (purée, tarts, fillings, etc.). - Cutting open a whole pumpkin with a knife is quite a job. The best way of opening a pumpkin is to drop it on the ground (outside, not in the kitchen!). It will split into two. bron : De Pompoen, Arneo Nizzoli Het complete pompoenenboek, Vicky Stork Pompoenen & Kalebassen, Caroline Boisset |
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