Variety from Japan
Variety from Japan
The black Hokkaido pumpkin comes to us from faraway Japan and is very rare in this color, black-orange. The fruit weighs 1 to 2 kilograms and has aromatic flesh whose taste can resemble chestnuts and is highly valued in culinary circles. Few people know that this edible pumpkin has almost conquered Europe, and in our country, only experts mention it as an edible delicacy, although it is an extremely rich source of beta-carotene. Hokkaido Pumpkin also attracts with its appearance. Its shiny black-orange bark is very captivating and admirable. In Germany, it has become a real hit and a healthy fad in healthy organic farming. Demand for this type of vegetable is growing as is the number of macrobiotics.
It is rich in vitamins and minerals and has a low caloric value. It is excellent in supplementing the menu, and especially good for digestive or stomach problems. Hokkaido pumpkins are harvested at physiological maturity, while zucchini are harvested immature. And this is the advantage of this Pumpkin because in full maturity it contains significantly more nutrients than greens. It is long and easy to store, so it can be a good source of nutrients even in winter when other vegetables are used processed or stored with anti-spoilage agents. As it is eaten both in autumn and during winter, it can be baked, cooked less often, but also cooked in a fine jam. Some also eat them raw as an exotic addition to fruit and other salads. The tastiest fruits are picked after the first frosts when the leaves turn yellow. They should be picked with a handle because then they are easier to store and transport while retaining nutritional value.
Connoisseurs and top gourmets claim that Hokkaido Pumpkin takes on a better taste by standing. Dietitians consider it a gold mine of minerals and vitamins, and because of its easy digestibility, they especially recommend it to children and the elderly, as well as those with a sensitive stomach and digestive system. The seeds are very nutritious, so we wash, dry, and store them for the winter. Only hard bark is not for use, but skilled Japanese use it to make simple decorations.