Fruit and Vegetable Guide
Description: Pumpkins come in various sizes (traditionally round) and colors (traditionally orange). Some have been especially developed for pie making and seed roasting. Smaller pumpkins are generally better for cooking.
Selection: Make sure to buy the right pumpkin for your purpose. Pumpkins should be bright colored, firm and have the stem attached.
Storage and handling: Store whole pumpkins 1-2 months in a dry, cool, well-ventilated spot. Once cut, pumpkin will keep refrigerated in a loosely sealed plastic bag for about a week. Wash outside of pumpkin before cutting.
Preparation: Bake unpeeled
Serving suggestions: Not usually eaten raw. Use puréed cooked pumpkin in soups, bread (SIS, p. 178), pie, and cheesecake (SIS, p. 218).
Nutrients (when boiled): Vitamins A and C, riboflavin; potassium; alpha- and beta-carotene antioxidants; fiber.
1 lb raw = 2 cups chopped
© 2011 Mennonite Central Committee