Pumpkin, a cousin of the zucchini and choko, belongs to the squash family. Although native to North America, it is used extensively around the world for cooking and even recreation – the traditional Halloween jack-o’-lantern is carved out of a pumpkin. In the kitchen, the pumpkin is versatile, with both the flesh and seeds being edible.
COMMON TYPES
BUTTERNUT
This is a good all-rounder pumpkin, suitable for soups, mashes and roasting. It has a pale orange thin skin and is easy to peel.
GOLDEN NUGGET
Small and round with a deep orange skin, this pumpkin is suitable for stuffing and roasting.
JARRAHDALE
This is a large pumpkin with a ribbed grey skin. Its sweet flesh is best suited to roasting.
KENT
Also known as Jap pumpkin, it has a grey ribbed skin with yellow speckles and has yellow flesh. Great in salads.
QUEENSLAND BLUE
This well-known variety has grey skin and a deep orange flesh. It is a good all-rounder pumpkin. Use in curries and roast vegetable mixtures.
BUYING AND STORING
If buying whole, look for pumpkins with firm, unbroken skin. If buying pre-cut pumpkin, make sure the flesh is without soft patches. Whole pumpkins keep for up to three weeks in a cool, dark place. Once cut, wrap pumpkin in plastic wrap and keep in the fridge for up to five days.
What’s in season
FRUIT
Apples
Avocados
Custard apples
Dates
Grapefruit
Kiwifruit
Lemons
Mandarins
Nashi
Oranges: Cara Cara
Oranges: Navel
Passionfruit
Pears
Pomelo
هذه القصة مأخوذة من طبعة Issue 61 2020 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 61 2020 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
