Our Hokaido pumpkins will soon be ripe. Hooray! They have really developed splendidly and we are very much looking forward to processing them and certainly sharing a recipe or two with you. If you don’t want to miss the recipes, sign up for our newsletter where we always have a “recipe of the week” for you.
Since we don’t know that much about the Hokaido pumpkin ourselves, except that it tastes extremely good and can be used in many different ways in the kitchen, we did a little research and are happy to pass on our new knowledge to you.
Hokido squash is healthy
The Hokaido pumpkin is healthy and an important source of vitamins. For example, beta-carotene as a precursor of vitamin A, it also provides lots of minerals such as potassium, magnesium, calcium, iron and satiating dietary fibre.
In addition to the Hokaido pumpkin, the most popular edible pumpkins include the nutty-buttery tasting butternut squash, the spicy nutmeg pumpkin or the yellow centner. The spaghetti squash with its stringy flesh also tastes very good. However, it cannot be used as a substitute for spaghetti.
Whether as a classic pumpkin soup, as pumpkin puree or even as pumpkin mousse for dessert – the uses of the hokaido pumpkin are many and varied. And because of its slightly sweet taste, it is also very popular with children. By the way, we can tell whether the hokaido is ripe with the help of a simple knock test. If the pumpkin sounds hollow, it is ripe.
In any case, pumpkins should be stored as cool as possible, ideally between 10 and 13 degrees. Whole pumpkins will keep for several months. Cut pumpkins stay fresh in the fridge for two days, individual pieces can be blanched and frozen – they can then be used for around four months. In principle, any edible pumpkin can be eaten raw without hesitation. So far, however, we prefer the cooked preparation.
Let us surprise you with the recipes we will share with you in the coming days.
Greetings to you all,