Sorts of table pumpkins – namely, we eat them – can be winter and summer. The winter ones are eaten mature, and the summer ones are immature. Winter squash has firm flesh and rind, suitable for fillings. Summer pumpkin has delicate flesh, so it is better to boil, stew and bake it.
When choosing a pumpkin, first pay attention to the shape. It can be round or elongated, different in size. It is ideal if it is medium in size, within 3-5 kg. A large pumpkin can be empty and dry on the inside, or, conversely, watery and with a bitter taste.
The color of the pumpkin flesh should be bright yellow or orange. Firstly, the richer the color, the more vitamin A is in the pumpkin. Secondly, the pale pumpkin can be immature and tasteless. The skin of the pumpkin should be firm, but not woody.
Look at the tail of the pumpkin. In a mature one, it is dry and is about to fall off by itself. The cut tail should alert you, it says that the pumpkin was picked ahead of time and it was not ripening in the garden.
Ripe and good pumpkin has tasty large seeds, so at the bazaar ask the seller to cut the pumpkin of your choice before buying.