Pumpkins come in a multitude of different sizes, shapes and colors. There sizes range from enormous to tiny and they come in colors such as orange, white, green and yellow. Sugar content, flavor, texture and water content differs between varieties. Fresh pumpkin recipes are easily sourced, particularly on the internet and this humble ingredient can be transformed into many mouthwatering meals.
Many cultures of the world include pumpkins in their diets. They have been using them for centuries to create savory dishes like soups and stews and sweet foods like pies, cakes and cookies. Traditional comfort foods are not the only dishes that can be made with this humble ingredient and there are always new, modern dishes being created where it is used as the star of the dish.
The best pumpkins are firm and have a consistent color. They should be examined for any visible damage like open cuts or soft spots before purchase. When turned over, the bottom should not flex or give when pressed.
Apart from tasting delicious, pumpkins are also highly nutritious and fit well into the diet of any health conscious person. They are low in calories, fat and sodium. The beta carotene found in pumpkins is an anti-oxidant and believed to reduce risk of some cancers, heart disease. It is also believed to delay aging. Pumpkins are also chock full of vitamins and minerals.
The storage life of pumpkins is limited. A firm one with no visible damage can usually be stored for about three months, depending on the variety and the climate. Once it has been cut it usually only lasts for a few days. In the form of a puree, stored in a refrigerator for a few days is possible or in a freezer for up to six months.
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.
Using fresh pumpkins rather than canned ones does require extra work but many people feel this is well worth the effort. The texture of a fresh puree is thicker and more velvety. The puree does have more water than the canned variety and as much as possible should be removed or it can change the result of recipes.
Pumpkins have been used through the ages by many different cultures. Their juicy, sweet flesh lends itself to comfort foods like soups, stews, pies, cakes, cookies and breads. The range of dishes made from this versatile ingredient grows all the time with new modern, innovative ones taking their place alongside traditional ones that have stood the test of time. Many of these dishes are inexpensive to prepare, very tasty and high nutritious at the same time.
Many cultures of the world include pumpkins in their diets. They have been using them for centuries to create savory dishes like soups and stews and sweet foods like pies, cakes and cookies. Traditional comfort foods are not the only dishes that can be made with this humble ingredient and there are always new, modern dishes being created where it is used as the star of the dish.
The best pumpkins are firm and have a consistent color. They should be examined for any visible damage like open cuts or soft spots before purchase. When turned over, the bottom should not flex or give when pressed.
Apart from tasting delicious, pumpkins are also highly nutritious and fit well into the diet of any health conscious person. They are low in calories, fat and sodium. The beta carotene found in pumpkins is an anti-oxidant and believed to reduce risk of some cancers, heart disease. It is also believed to delay aging. Pumpkins are also chock full of vitamins and minerals.
The storage life of pumpkins is limited. A firm one with no visible damage can usually be stored for about three months, depending on the variety and the climate. Once it has been cut it usually only lasts for a few days. In the form of a puree, stored in a refrigerator for a few days is possible or in a freezer for up to six months.
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.
Using fresh pumpkins rather than canned ones does require extra work but many people feel this is well worth the effort. The texture of a fresh puree is thicker and more velvety. The puree does have more water than the canned variety and as much as possible should be removed or it can change the result of recipes.
Pumpkins have been used through the ages by many different cultures. Their juicy, sweet flesh lends itself to comfort foods like soups, stews, pies, cakes, cookies and breads. The range of dishes made from this versatile ingredient grows all the time with new modern, innovative ones taking their place alongside traditional ones that have stood the test of time. Many of these dishes are inexpensive to prepare, very tasty and high nutritious at the same time.
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