Introduction: "Freshness" is the primary standard when choosing vegetables, but this may not be the case when selecting pumpkins.
Actually, unlike most vegetables, the older a pumpkin is, the better. Because the older a pumpkin is, the less moisture it contains. Such pumpkins have fewer fibers and a mealy, sandy texture. Whether steamed, boiled, fried, or used to make main courses, desserts, or soups and porridges, the taste is exceptionally good. Additionally, after sufficient sunlight exposure, a pumpkin's sweetness increases, and its nutritional value is relatively better.
To learn more pumpkin recipes, we recommend the Meitian Special Feature: Complete Guide to Pumpkin Recipes & It's Pumpkin Season
To pick a good pumpkin, you should start from the following aspects:
First, look at it. In terms of skin color, for golden-yellow pumpkins, the deeper the yellow color and the clearer and heavier the stripes, the more mature it is. For green pumpkins, those that are dark green to black are mature. Regardless of the variety, the deeper the ridges and the more plump the lobes, the better.
Second, smell it. A ripe pumpkin has a fresh, pleasant aroma, while an unripe, tender pumpkin has the smell of a regular gourd. Finally, use your hands. The skin of an old pumpkin is relatively hard and firm. If the skin can be easily punctured with a pinch, it is not ripe enough.
Additionally, pinch the small stem attached to the pumpkin. If it feels very hard, it indicates that the pumpkin was picked at an appropriate time. For a cut-open pumpkin, you can also check the seeds, as plump seeds are another sign of high maturity.