John Myers
The giant pumpkin is particularly suitable for making a Halloween pumpkin thanks to its bright color and size. Particularly large fruits can weigh several hundred kilos. The flesh is yellow to orange.
Origin
The first historical finds of the giant pumpkin can be found near the equator, in present-day Peru. With the discovery of America, the pumpkin plant also came to us in Europe.
Season
Giant pumpkins are among the winter pumpkins that are harvested from autumn. Since they can be stored for several months, you can even get the pumpkins at the beginning of the year.
Taste
The strong orange flesh has only a slight taste of its own. For this reason, when preparing pumpkin recipes with this variety, care must be taken to ensure good seasoning. The pulp can be rich in fibers. Tip: Our Hokkaido recipes are easy to prepare, because this small squash can be enjoyed with the skin on.
Use
The giant pumpkin promises a special visual treat for Halloween. Lighting falling from a grimace carved into it brings color to the gray fall season – as do our colorful Halloween cake pops on a stick. You can use the remaining pulp, e.g. B. sweet and sour or you cook a strongly seasoned pumpkin cream soup.
Storage
Storage of giant pumpkins should be in a cool environment such as the basement. Hardening of the shell in a warmer environment is important before final storage. Only when you can no longer dent the skin is the pumpkin ripe and can be stored for a long time. In the case of winter squashes, it is important that the stalk is still attached to the fruit and that the skin is undamaged so that it can be stored well. With very good storage conditions, a fully ripe giant pumpkin can be kept for up to half a year.
