Nutritious And Delicious Fresh Pumpkin Recipes
Many varieties of pumpkins are grown all over the world and they come in all sorts of colors, sizes and shapes. Some are better for use in the making of certain dishes than others, depending on their size, texture, water content and flavor. Fresh pumpkin recipes will often state which type should be used in the making of the dish. Pies, for example, are usually made using a smaller, sweeter, more refined variety whilst soups and stews may require a denser variety.
Cultures worldwide have grown and eaten pumpkins for centuries. The old fashioned heirloom varieties date back generations and still have many fans, despite all the new varieties available. As they formed part of the diet of so many cultures, all kinds of dishes using pumpkins are available from those with Mexican flavors to those using Indian spices.
When choosing pumpkins, make sure that it is firm, color is consistent and there are no soft spots. Turn it over and apply pressure with thumbs to check whether there is any give which indicates that it is beginning to spoil. A small, sweet, refined variety is perfect for a pie whilst curries and soups require one which has more density.
The nutritional value of pumpkins make them a great addition to any healthy diet. Their fat, calorie and salt content are low although if too much sugar, salt or butter are added in cooking, this benefit is negated. Pumpkins are a valuable source of beta-carotene, an anti-oxidant thought to reduce the risk of heart disease and some forms of cancer. They are also a good source of minerals and vitamins.
Some varieties of pumpkins can be stored for longer than others and the climate also plays a part in how long they last. Once they have been cut open, their storage life is limited and they usually only last for a few days. Many people make purees which they store in their freezers. In this form they can last for about six months and are used to make a wide variety of dishes.
A puree is not difficult to make. Once the pumpkin has been cut open, seeds and stringy material must be removed. It is then cut in half or into chunks and baked, boiled, steamed or even microwaved. When the flesh has cooled, it is mashed or pureed. For a finer texture, it can be pressed through a sieve, such as when a silky, smooth soup is being made.
Canned pumpkins are often used for their convenience. However, they do not offer the same texture and taste. Most serious chefs insist on using only fresh ingredients in their dishes. Cooks do need to be aware of the water content of a puree as it tends to be higher than the canned variety. This can influence the outcome of recipes.
Pumpkins with their comforting sweet flesh have been a favorite food for centuries. They are used to create both sweet and savory dishes, old favorites or innovative, modern ones. They are not expensive to buy and provide a way to add nutritional value to the diet in a very tasty way.
Cultures worldwide have grown and eaten pumpkins for centuries. The old fashioned heirloom varieties date back generations and still have many fans, despite all the new varieties available. As they formed part of the diet of so many cultures, all kinds of dishes using pumpkins are available from those with Mexican flavors to those using Indian spices.
When choosing pumpkins, make sure that it is firm, color is consistent and there are no soft spots. Turn it over and apply pressure with thumbs to check whether there is any give which indicates that it is beginning to spoil. A small, sweet, refined variety is perfect for a pie whilst curries and soups require one which has more density.
The nutritional value of pumpkins make them a great addition to any healthy diet. Their fat, calorie and salt content are low although if too much sugar, salt or butter are added in cooking, this benefit is negated. Pumpkins are a valuable source of beta-carotene, an anti-oxidant thought to reduce the risk of heart disease and some forms of cancer. They are also a good source of minerals and vitamins.
Some varieties of pumpkins can be stored for longer than others and the climate also plays a part in how long they last. Once they have been cut open, their storage life is limited and they usually only last for a few days. Many people make purees which they store in their freezers. In this form they can last for about six months and are used to make a wide variety of dishes.
A puree is not difficult to make. Once the pumpkin has been cut open, seeds and stringy material must be removed. It is then cut in half or into chunks and baked, boiled, steamed or even microwaved. When the flesh has cooled, it is mashed or pureed. For a finer texture, it can be pressed through a sieve, such as when a silky, smooth soup is being made.
Canned pumpkins are often used for their convenience. However, they do not offer the same texture and taste. Most serious chefs insist on using only fresh ingredients in their dishes. Cooks do need to be aware of the water content of a puree as it tends to be higher than the canned variety. This can influence the outcome of recipes.
Pumpkins with their comforting sweet flesh have been a favorite food for centuries. They are used to create both sweet and savory dishes, old favorites or innovative, modern ones. They are not expensive to buy and provide a way to add nutritional value to the diet in a very tasty way.
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