’Tis the season for kitchens to be the place where savory and sweet dishes full of spices and fresh produce are served to family and friends.
Pumpkins are one of our fall favorites. A squash and member of the gourd family, pumpkins are in the same category as melons, cucumbers and zucchini. While technically a fruit, pumpkins are generally treated as a vegetable in most recipes.
Fan of pumpkins? Here are five easy tips to choose the best pumpkin and keep it fresh.
- Choose the right kind. The smaller pumpkin varieties are favored for cooking. They usually weigh between 4 and 8 pounds and are known as sugar pumpkins. Most larger pumpkins with watery, stringy flesh are best used for decorating.
- Search for a healthy stem. Pumpkins with a tan or brown, dry stem are the most mature. Be careful not to carry it by the stem because it can break and cause the pumpkin to rot. If the stem is loose, you might want to change your selection.
- Avoid soft spots. Look for dark bruises and soft spots –– signs that the pumpkin has started to rot. It’s also important to look at the bottom of the pumpkin because they sit on wet soil for long periods of time.
- Don’t let color fool you. It’s important to know that a pumpkin’s shade will dull as it ages, but if the skin is free of bruises, it should still be sweet and edible inside.
- Store it the right way. Pumpkins need to be kept in a cool, dry place. Once they are cut, they should be wrapped tightly, refrigerated and used within five days. If you have any left over, you can puree or cube it to freeze for later use.
