Pumpkins are highly nutritious and grow across the world. Pumpkins provide a good source of Vitamin A which gives the pumpkin its orange colour. Pepita, the seeds of a pumpkin also are beneficial as they contain good fats and protein.
Storing raw pumpkin
Whole pumpkin:
- in a cool place like a pantry or garage.
- Store it upside down!
Cut pumpkin:
- Wrap and put in the fridge.
- If the pumpkin has a thin film of mould and the pumpkin is still firm, cut off 1cm of the flesh touching the mould and it can still be eaten.
- If the pumpkin is mouldy and soft, it is not safe to eat.
Generally whole pumpkins last around 2-3 months when stored in a cool, dry place. A cut pumpkin keeps for around 4-5 days in the fridge.
Cleaning pumpkins
Place your pumpkin in a kitchen sink, lightly scrub the pumpkin skin with a brush or hands under running water. This will remove any dust or debris that is on the pumpkin. Rinse thoroughly and pat dry the pumpkin with a kitchen towel.
How to prepare pumpkins
Cut the stem off the pumpkin. Slice the pumpkin in half and scoop to remove the pulp and seeds. (TIP: You can save the seeds for planting, roasting or baking!) You can eat the skin if you roast it, but you should cut it off if you're making a curry or soup.
