The sun warms, the humus nourishes and that Pumpkins to grow. This applies to all of them: for mandarins, bishop's caps, yellow hundredweight and little jacks, for giants and dwarfs. There are few species, but about 800 varieties. Bittersweet in nature, butter-soft from the bed, the Native Americans first cultivated pumpkins. Today the tank berries thrive in Europe, Asia and around the world.
Giants in the garden
The American Ron Wallace achieved a world record in 2006. His Atlantic Giant pumpkin weighed a whopping 682 kg. The new variety was developed by a Canadian named Howard Bill. The usual giants like "Gelber Zentner" or "Big Max" do not even come close to this weight.
Although the yellow hundredweight is also a thick chunk, it rarely weighs more than 50 kilograms - in any case more than enough to fill the cellar with pumpkin chutney, pickled pumpkin, pumpkin sauces and pumpkin jam. The bowl gives off a beautiful Halloween face, but is also suitable for decoration when not processed. In yellow-orange and with a half a meter diameter, this Klops definitely attracts attention.
Is your garden big enough? Then you can pull the yellow fruits the size of a medicine ball yourself. Starting in April, you put two seeds in a pot about ten centimeters in diameter, sprinkle soil over them and keep them constant at 20 degrees Celsius. The floor must remain evenly moist. When the plants have formed three leaves, plant the pumpkins in the bed. Without night frost and with plenty of water, they now grow rapidly.
With a little luck, you can harvest the thick berries in early autumn (because that's the fruit from a biological point of view). Cut off the crop with part of the stem. With the yellow hundredweight, cutting takes a lot of strength. A machete is best suited to cut the pumpkin into pieces, if necessary the classic cleaver or a sturdy kitchen knife.
Too bad as cow feed
The yellow hundredweight provides so much food that our ancestors fed the pumpkins to the cows - this is an underestimated delicacy. Under the shell sits the yellow flesh, to which the giant owes its name. The hard shell contains not only soft, but also mild-tasting meat that contains a lot of water. The sweet fabric is particularly suitable for desserts, pastries and for canning. Other fruits give the cut for unique jams - try the combination with raspberries, quinces or cherries. Puree from the yellow hundredweight enhances cakes, fits as a filling in fruit bags or as a dip for poultry and beef.
The Hokkaido pumpkin
The Hokkaido pumpkin from the island of the same name in Japan is also called chestnut pumpkin because its taste is reminiscent of chestnuts. Many people only consume this variety because, in addition to its excellent aroma, it has the advantage that when it is cooked, the skin becomes soft enough to eat.
Commercial fruits of this kind weigh one to two kilograms. The bowl stands out with a bright orange. Pureed as a soup it is a classic, but is also suitable as a casserole, in a vegetable pan or with pasta, pumpkin risotto, pumpkin pie and pumpkin chutney. Hokkaido goes well with ginger, coconut and chilli. It hardly forms fibers, the meat becomes soft and mild when cooked.
Before preparing, please wash it all around and scrub it with a brush. You can recognize the freshness when you tap the fruit. If it sounds hollow, maturity is ideal. Another sign of good maturity is the smooth skin. If stored in a cool and dry place, it will last up to two months.
The Hokkaido variety is extremely low in calories at 26 kcal per 100 g. It contains comparatively little water, but all the more beta-carotene, which the body converts to vitamin A. It also contains vitamins B1, B 2 and B 6, vitamins C and E, folic acid, iron, magnesium and phosphorus.
Pattisons - The little UFOs
The Pattison is also called Flying Saucer, Turkish Turban, Bishop's Hat, Melon Squash, Sunburst Squash, Button Sqash or Zapallo. It is a small variety. These palm-sized "slices" are among the old varieties from America. They were probably cultivated by American Natives. Tots are not as common in Germany as their larger relatives from Hokkaido, and usually only specialized vegetable shops offer them.
There are a few things to consider when buying: The "UFOs" are so-called summer squashes and only keep for a short time. Therefore, you should carefully check whether the fruit is good - even small damage will shorten the already short shelf life. If possible, choose the smallest among the little ones. The bowl can be boiled here and the aroma is stronger. If you bought these pumpkins, it is best to keep the fruits at 8 to 10 degrees and a humidity of 90 percent.
Advantages and disadvantages of the Pattison
The bishop's hat is very low in calories even for a pumpkin. 100 grams contain only 13 kcal. It is ideal for losing weight and also prevents the risk of nutrient deficiency that some radical diets harbor: As little calories as Pattisons contain, they are rich in minerals and vitamins. The button squash offers an abundance of potassium, vitamin A, vitamin C, niacin, iron, calcium, potassium, phosphorus and magnesium. By the way, these substances do not increase with tire, but decrease. That is why younger Pattisons are healthier than older ones.
Another advantage is the "flexibility" of the melon squash. They can be prepared like zucchini. You can use young fruits raw in a salad, but also cook, roast, steam or bake. Pattisons adapt to various types of vegetables and can be combined with carrots as well as with potatoes, parsnips, turnips, rice, white cabbage, beans or onions. But they are also suitable as a side dish for meat and fish. For a decorative sight, hollow out the fruits and then fill them with rice, minced meat, or bulgur. You can put the zapallos in, bake them with cheese, braise them with onions, tomatoes, peppers and aubergines to form a ratatouille and have the advantage of short cooking times compared to large pumpkins. The versatility of the Pattison is also its disadvantage: the melon gourds do not have a strong taste of their own.
A sun child
Pattisons are among the warmth fans among the pumpkins. That is why people in the Mediterranean, in the southern United States and in Mexico grow it far more often than in Central and Northern Europe. If it thrives, then between 10 and 25 cm large flat round fruits in the shape of a mushroom hat (hence the name flying saucer) are formed. Light waves on the edge are typical.
The pattison is divided into different varieties: the white white bush, the greenish peter pan, the yellow sunburst etc. It probably originated from crosses between pumpkins and cucumbers. In the United States it is a so-called "bread pumpkin", so it is often eaten.
The butternut squash
They look like pears, taste like butter and can even be eaten raw. Butternut squash is a musk squash, an unusually aromatic group of shell berries. Like the Pattison, the "butter nut" is one of the warmth friends among the pumpkins. It comes from the subtropics of Central America and needs a rainforest climate, not just heat, but also high humidity - the higher the better. You can achieve this, for example, by spraying the plant with water several times a day in addition to watering. We prefer to harvest butternuts shortly before ripening, when the green begins to change to a cream brown. The harvest time is from mid-September. These are winter gourds.
What speaks for this musk squash? Its flesh crumbles on the tongue "like butter" and it tastes like butter cream with a nuance of crushed nuts. Children, for whom some large pumpkins taste too strict, love the mildness of the pear squash: its mushy consistency is even suitable for babies.
Butternut is an all-rounder: as a healthy alternative to chips and other snacks, we can nibble it raw, cut it into slices and fry it in olive oil, mash it with carrots, potatoes and onions to a soup, fill it and bake it in the oven, with it Drink different fruits as a smoothie, cut it into a salad as a unique nuance, use the puree for a cake, serve it with pasta or rice, with chicken or fish.
The sweet dumpling from Mexico only weighs about a pound. It is less a bread pumpkin that serves as a basic food, but an aroma pumpkin. The sweet dumplings, according to the translation, taste like chestnuts. Some say the sweet dumpling tastes like chestnuts in honey - and that's meant as a compliment. Its flesh is firm, it does not fray or crumble.
In contrast to the yellow hundredweight, you do not need a large garden to pull the small dumplings yourself - if necessary, a balcony is enough. You can count on four to six pumpkins per plant, whereby a plant requires around two square meters. Like other pumpkins, the sweet dumpling needs a nutritious soil, lots of sun and lots of water. However, the air humidity does not have to be as high as with the butternut.
Snails love sweet dunpling leaves as much as other pumpkins; In the case of large pumpkins, the plants quickly grow to such sizes that the snails pose hardly any danger. With sweet dumpling, however, you should pay attention to snail protection throughout the 100 days it needs to mature. The harvest then begins at the end of September.
A very sweet one
You do not have to peel the sweet dumpling and it is more suitable than other pumpkins for desserts and sweet sauces. For example, it goes very well with game dishes and beef. But he also enriches ice cream, desserts, cookies and cake fillings with a unique note.
The mandarin pumpkin
The mandarin actually resembles a mandarin in shape and size. Its shell is ribbed and glows in orange. With a diameter of about ten centimeters, it is one of the smallest squashes. It tastes sweet and nutty - some compare its aroma to that of the Hokkaido pumpkin, but this dwarf tastes more intense.
It goes even better with fruit than with hearty dishes: peaches, apples, pears, plums, cherries, quinces and mangoes, they all harmonize perfectly with the “mandarin”. It combines excellently pureed with sweet potatoes. Together with ginger, this makes a delicious dip. It can also be eaten deliciously raw: it then tastes like a sweet fruit. (Dr. Utz Anhalt)
Author and source information
This text corresponds to the specifications of the medical literature, medical guidelines and current studies and has been checked by medical doctors.
Dr. phil. Utz Anhalt, Barbara Schindewolf-Lensch
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