Welcome to our weekly series where we’ll let you know what fruit and vegetables are market fresh this week, give you handy storage tips and recipes to make the most of seasonal produce.
The golden colour and sweet flavour of pumpkin make it a wonderful addition to all kinds of Autumn dishes. A type of Winter squash, some pumpkin varieties originated in South and Central America.
While most of us associate pumpkins with Halloween, in Australia they are a diet staple in May and June as we approach Winter.
To choose a good pumpkin, look for one that is firm, hard and unblemished with a sturdy stem. Avoid pumpkins with soft spots, cuts or cracks as these can indicate rot. A heavy pumpkin for its size is also a good sign of quality.
To store pumpkin for a long time, cure them in a warm, sunny place for about a week and then store them in a cool, dry location with good airflow like a garage or shed.
Keep them off the floor on a layer of cardboard or straw and regularly check for signs of rot. Thin-skinned varieties like butternut squash may not store as long as thicker-skinned varieties.
Cut pumpkin should be stored in the fridge with the seeds removed as they decay faster than the flesh. You can store it uncovered in the crisper, or wrap it in plastic.
To freeze pumpkin, peel it and cut into cubes, either raw or cooked, then store in freezer-safe bags or containers.
For raw pumpkin, consider blanching it first before freezing to help preserve the flavour and texture. Pumpkin purée can be frozen in ice cube trays of silicone muffin cases for portion control.
This vegetable offers several health benefits including improved immune function, heart health and digestion. It’s also a good source of antioxidants and can contribute to weight loss due to its low-calorie and high-fibre content.
Here are three recipes to put fresh and in-season kiwifruit on the table this week:
This wild rice-stuffed pumpkin is a cosy, Autumn-inspired dish that’s as beautiful as it is delicious! Filled with earthy rice, savoury herbs and roasted to perfection, it’s a brilliant centrepiece for any feast.
Pumpkin adds a sweet and nutty depth of flavour and an eye-catching orange hue to this gluten-free shepherd’s pie. A fabulous weeknight Autumn family dinner, this is one dish that will have everyone asking for seconds.
We’ve got you covered for dinner with this fish and pumpkin tagine recipe. Quick, warming and tasty, you’ll be adding it to your weeknight rotation in no time.
