#00 Courge NZ
#01 from the left: red Rouge Vif d'Étampes - Jarrahdale - Potimarron
#02 on the left - red Rouge Vif d'Étampes, on the right - Jarrahdale
#03 from the left: Racer - Marble - Potimarron
#06 (green pumpkin - Kururu, next - Golden Hubbard) Every year I check also possible pumpkin 'new products'; and although after so many years of buying a pumpkin, most of the varieties available here are already well known, and from time to time I still manage to spot something new.
This time it was, for example, Kururu pumpkin ( Cucurbita maxima ), from the Hubbard pumpkin family. These are specimens of rather large dimensions, often weighing from 10 to 15 kilograms, and like the other Hubbards - with dry, compact flesh.
#07 There is also a Russian pumpkin variety - Volga River ( Cucurbita maxima )
#08 Crown Prince ( Cucurbita maxima ) is a very tasty pumpkin from Australia and New Zealand. The fruits are gray, round and slightly flattened (on average from 4 to 8 kg); the flesh is pale orange, quite dry and compact, of very good quality. It can be stored for up to 8 months.
#09 Another Australian beauty is Triamble - also known as Tristar or Shamrock ( Cucurbita maxima ), which I showed for the first time on the blog five years ago - click ( excuse the quality of those photos;) ). It is a gray-blue, former pumpkin variety with an extremely original triangular shape. The pulp is dark orange, compact, very good quality. It can be stored without problems for up to a year, and even longer in optimal conditions.
#10 Another of the varieties, which is not scary, is the Hungarian Nagydobosi Sutötök ( Cucurbita maxima ) that I host every year , just like the previous one - exceptionally tasty. It has gray-blue fruits weighing 4 to 9 kg and yellow-orange flesh of very good quality.
It can be stored for up to 7 months, in optimal conditions even longer.
#11 Blue Ballet ( Cucurbita maxima ) from the Hubbard pumpkin family ( similar to the Blue Hubbard pumpkin shown three years ago ) is another of my favorites. It has light orange flesh, dry, compact, very good quality; gray-blue fruits, from 2 to 3 kg. It can easily be stored for about 8-9 months.
Every year I also buy two other varieties from the Cucurbita maxima family , whose only disadvantage is the fact that they can not be stored as long as their predecessors:
#12 Buttercup is a very popular and extremely appreciated American pumpkin with a very tasty, slightly chestnut flavor. The fruit is dark green, slightly flattened (convex underneath), weighing about 2 kg; the flesh is slightly orange, dry and compact. Shelf life - approx. 4 months
#13 Australian Butter is an Australian variety with an orange-pink peel and orange, quite compact pulp (weight about 5-6 kg). It can be stored for up to 3 months.
#14 In the season I always buy a few pieces of macaroni pumpkin ( Cucurbita pepo ). It has oval fruits (an average of about 1.5 kg), a light yellow pulp, after cooking / baking, separating into 'threads' (hence its second name - 'spaghetti'). For reasons of taste, this is not my favorite variety, because there is too little 'pumpkin';), but for this reason often tastes to those who do not like pumpkin ( after all, every monster ...; )).
#15 And of course must have every pumpkin season, i.e. Uchiki Kur i / Red Kuri , usually called Hokkaido pumpkin ( Cucurbita maxima ).
Dark orange peel and a very orange, dry flesh with a delicious, chestnut flavor. It is an extremely valuable pumpkin due to the high level of vitamin A and carotene. It can be long-termed, which additionally increases its nutritional value. Pumpkins from this family do not have to peel from the skin, which is their additional advantage :) provided, of course, that we wash and scrub them thoroughly before use. Due to the dry, firm pulp, this pumpkin is ideal for baking (a few ideas, for example, here - click ), or for the preparation of pumpkin puree. Every week we eat a minium of two or three Hokkaido pieces and I admit that I can not imagine my kitchen without it anymore ...;)
#16 The second must have in autumn is the Butternut pumpkin , or pumpkin butter ( Cucurbita moschata ). It is characterized by an oblong shape, beige skin (in the photo also an orange variety - Orange ) and an orange flesh with a slightly chestnut flavor. The fruit is not very large, often from 1 to 3 kg (or smaller, ideal as a separate, single portion, such as here - click ). This is certainly the most versatile pumpkin: soft, easy to peel skin, very small seed socket (so relatively little waste), and good quality, not too moist flesh. It is suitable for practically everything, although the puree from it will be slightly more moist than from Hokkaido pumpkin, e.g.
Often in Polish meet with naming pumpkin butternut pumpkin musky , so not quite I agree (but of course I could be wrong ...), as butternut squash is a whole family Cucurbita moschata , which are different and the same flesh and appearance, as seen e.g. in the picture below:
#17 from the left - Sucrine du Berry, small Butternut, from the rear Provencal nutmeg and on the right - Papaya
#18 Another very popular pumpkin belongs to the same family - the aforementioned Provencal pumpkin nutmeg ( Cucurbita moschata ). Its flesh is delicate, aromatic, with a slightly nutty flavor (it smells very fruity, melon-like). It is beautifully ribbed, green at the initial stage, later turning into beige / brown. Fruits can weigh from 7 to a dozen or even several dozen kilograms. Not suitable for baking, because the flesh is quite humid (it is also so the best mashed), but the ideal would be for all kinds of soups or eg. For the extrusion of the juice (if you are followers of fresh vegetable juices, like most you this I recommend the pumpkin option! :)). (below in green coloration)
#20 Musky pumpkin also has Papaya Squash ( Cucurbita moschata ): it is green-yellow, speckled, and the shape resembles papaya (later, during ripening, the fruits become more beige). The pulp is yellow-orange, quite compact, slightly sweet. It can be stored for approx. 5 months:
#21 Although it is the most edible pumpkin, its taste, unfortunately, is not unique; as in the case of Rouge vif d'Etampes pumpkin ( so-called "Cinderella Pumpkin" ), if I had to use one of them, only with the addition of other pumpkin or other vegetables, for example in the form of soup ( with a lot of spices;) ).