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Pumpkin

pumpkin

Summer salads were changed forever when some culinary genius cut up some roast pumpkin and tossed it through, yum! Traditionally a winter comfort food (roast pumpkin, pumpkin mash, pumpkin soup), a whole new world of salads opened up to us and then there's the trusty pumpkin scones, always a favourite. There are three main types of varieties used in WA; Kent (or Jap), Butternut and Grey (or Jarrahdale), sold whole or cut they are one of the tastiest best value items in the produce world.

Halloween Pumpkins are now available in October, they have a very light flesh (which make them easy to carve). It's best to follow specific recipes to use Halloween Pumpkin flesh if you want to cook with it, as it is quite different from the texture of the Kent, Butternut and Grey that we are used to.

Curcubita (var species)

Pumpkins are available all year around from the Kununurra in the winter, and production follows the sun down the coast until we reach the south west for supply in summer...

Kent and Jap are slightly sweeter, smaller varieties of pumpkin. Pumpkins store well for up to 2 weeks in a cool dry place. If they are cut when you're purchasing, choose a nice rich flesh colour...

Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. The pumpkin can be boiled, baked, steamed, or roasted

It is one of the very low calorie vegetables. 100 g fruit provides just 26 calories and contains no saturated fats or cholesterol...