From Hokkaido to Butternut: when do pumpkins ripen, how does the flesh taste, and which varieties need peeling before cooking?
1. Muscat de Provence
The Muscat de Provence is dark green when unripe, slowly turning light brown-orange. The rich orange flesh is firm, with a fine, nutty, fruity, almost sweet flavor and a hint of muscat grape.
Planting time: Pre-cultivate in April, plant out at the end of May.
Harvest time: August to October, harvest when not fully ripe.
Size and weight: Up to 50 cm in diameter, weighing 5 to 30 kg.
Kitchen tip: You must peel it before cooking. Muscat de Provence is versatile: use it for soup, cake, or compote, for roasting, stewing, or baking. It pairs well with shallots, garlic, celery, or apple.
Special feature: Long storage life; can be hollowed out as a soup bowl.
2. Lunga di Napoli
Lunga di Napoli has deep orange, slightly watery flesh with very few seeds. Its fully aromatic, fruity flavor and subtle nutmeg note make it an excellent eating pumpkin.
Planting time: Pre-cultivate in April, plant out in May/June.
Harvest time: September, October.
Size and weight: As the name suggests, this pumpkin is long: 75 cm to 1.5 m. Fully grown, Lunga di Napoli can weigh up to 30 kg.
Kitchen tip: Versatile use, e.g., for salad, soup, vegetable dishes, or goulash. The soft skin is easy to remove. It also works for baking and desserts. Mediterranean herbs like thyme, oregano, or rosemary enhance its wonderful aroma.
Special feature: Due to its size, Lunga di Napoli is often sold in slices.
3. Pear Pumpkin (Butternut Squash)
Pear pumpkin or butternut squash has a slightly yellow, very smooth skin. Beneath it is light orange flesh with a fine buttery aroma and subtle sweetness.
Planting time: Pre-cultivate in April, plant out in May.
Harvest time: August to September.
Size and weight: About 30 cm long, weighing 500 g to 2.5 kg.
Kitchen tip: An all-rounder that is easy to peel and has few seeds. Suitable for frying, stewing, steaming, and stuffing. Butternut is great for soups, purees, cake, jam, or compote. It pairs well with strong ingredients like garlic, chili, or fresh herbs, and stores very well.
Special feature: The few seeds are only in the lowest part of the fruit.
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4. Hokkaido
Dark green or orange Hokkaido is one of the most popular pumpkin types. The firm, low-fiber flesh is light to deep orange and becomes soft when cooked. The nutty flavor is somewhat reminiscent of chestnuts.
Planting time: Pre-cultivate in mid-April, plant out at the end of May.
Harvest time: September until the first frost.
Size and weight: 15 to 25 cm in diameter, weighing 1 to 3 kg.
Kitchen tip: Popular as soup, puree, roast, or goulash. Also suitable for compote or cake, and stores well.
Special feature: No need to peel; the hard skin becomes soft when cooked. Can also be eaten raw.
