Food of the month: pumpkin

ORIGINS

The origin of pumpkin is lost in time, as it has been known since ancient times. Although some sources claim that its origin is in America, specifically in Mexico, it seems that it is a vegetable native to South Asia. Many writers mention it in their articles, and it is known that in the time of the Hebrews and Egyptians, they planted it. Initially it was for the utilization of its seeds, and not for food purposes.

Its consumption moved from Asia to Central America, and from there to the south and north of the continent. It was in the 15th century when the Spaniards took the pumpkin to Europe, where it spread to the warm climate nations.

CHARACTERISTICS

• Flower: The flowers of the pumpkin are yellow and large, funnel-shaped. They have a very short existence: they bloom at first light and close definitively at mid-morning. Being a monoecious plant, it has male and female flowers, which can be self-fertilized: a female flower can be fertilized by the pollen of a male flower, belonging to the same bush. However, cross-pollination prevails: female flowers are fertilized by the pollen of other plants of the same or another variety. When the female flower is fertilized, the fruit develops, and when not, it withers.
• Fruit: Commonly the fruits are of variable size, from small squashes to pumpkins of more than 20 kg. They are spheroidal, flattened, curved, smooth or rough surface; in yellow and green tones. The flesh is hard, orange, and the seeds are clear, flattened, 1 cm long. The fruits and their seeds are used for human consumption, as fodder for domestic animals, as medicinal products, and as a decorative element. Pumpkin seeds were widely consumed roasted, before being replaced by sunflower seeds.
• Stem: It has a semi-woody stem, which can be creeping or climbing, with tangled springs, and used for climbing.
• Leaves: The leaves are of large proportions, heart-shaped, and deeply incised and rough to the touch. They are green in color.

VARIETIES

• Summer squash: It has a clear and thin skin, with soft seeds, of short existence. Within this type we distinguish the bonetera pumpkin, with white, green or yellow color; the spaghetti squash, with a yellow color; and the rondin pumpkin, with orange rind and whitish flesh.
• Winter squash: It has a sweeter flavor than summer squash, but is dry, with less water content and a thick rind. It has a longer shelf life due to its thick skin. Distinction is made between the banana, citron or pumpkin pumpkin, with a cloying pulp and a bright yellow color; and the candied pumpkin or angel hair, of variable shape and color. From this last one is obtained the sweet of angel hair, filling used for the elaboration of pastry desserts.

Other varieties of pumpkin abound such as the American, the thick yellow of Paris, the Full of Naples, the Red of Etampes, the Spanish Green, the calabacita of Brazil, and the pumpkin of the pilgrim or pumpkin of the vintner, which dry is used as a container.

BENEFITS AND PROPERTIES​

Pumpkin is highly nutritious and healthy. In addition to being used as an anthelmintic, a property experimentally validated, it is beneficial for weight loss diets, due to its low calorie content.

It has high doses of water and fiber, making it ideal for combating constipation and preventing fluid retention.

The oil extracted from pumpkin is appropriate to counteract infectious diseases, viruses and colds, since it contains antioxidants, vitamins and minerals, especially vitamins A, E and C. Being rich in antioxidants, they prevent cellular degeneration, being the most important antioxidant beta-carotene, pigment that gives the orange color to the pumpkin and also has many beneficial properties such as improving the digestive mucosa that help prevent gastric diseases, or help maintain healthy eyesight by improving visual acuity. That same beta-carotene protects from the sun's rays and the pulp is in great demand for the preparation of easy masks that soften and remove dead skin cells, especially if mixed with egg, milk and honey. It also reduces the risk of lung and prostate cancer.

Those who suffer from diabetes are also favored with the intake of pumpkin, since it lowers blood glucose and increases the insulin produced by the body. As if that were not enough, it protects the heart, due to its doses of magnesium, favors the production of blood tissues, improves sleep, reconstitutes energy after a long day of exercise and fights depression, due to its composition of tryptophan, serotonin and niacin, compounds that elevate the mood and enhance happiness.

IN THE KITCHEN

When cooking pumpkin, we must take into account a series of recommendations. If we follow these simple steps, we will avoid the loss of vitamins and minerals by dissolution and destruction.

• If we are going to boil it, it is better to cut it into large pieces. The subdivision of the food favors the increase of the losses.
• To incorporate the vegetables when the water is already hot. If we do it in cold water the losses can double.
• We can take advantage of the liquid from cooking the pumpkin in broths or soups, according to this organization. If we follow this advice, we will be able to enjoy a broth rich in vitamins and minerals

HOW IT IS STORED

As a general rule, they should be protected from heat, cold and light. Pumpkins should be kept in cool, dry places (ideal temperature between 10ºC and 16ºC), with good air circulation. They can last from 3 to 6 months after harvesting. The sweeter the pumpkins are, the less time they should be stored.

An ideal place to store pumpkins is an unheated cellar or cool pantry. Avoid areas with freezing temperatures or temperatures above 16ºC (60ºF). Pumpkins should be inspected every 2 weeks during storage because they may develop stains or rot and pumpkins showing these symptoms should be discarded.

Pumpkins should be washed just before use, not before storage. Raw and whole pumpkins should not be kept in the refrigerator, although once cut and/or cooked they should be refrigerated, preferably protected with plastic film.