What pumpkin varieties are commonly found in supermarkets? A detailed guide to how different varieties are eaten
The affordable and good-value pumpkin can be said to be very popular among ordinary people in daily life. Pumpkin can not only be used to make porridge, but can also be made into all kinds of foods. I believe many people have bought pumpkin in supermarkets. Like other vegetables, pumpkin varieties are also very rich, and different varieties of pumpkin are eaten in different ways. Let us take a closer look below.
Pumpkin varieties commonly sold in supermarkets
1. Miben pumpkin
Miben pumpkin can be said to be one of the most common pumpkins, and it is also the "old pumpkin" generally recognized by the public. It is easy to grow, good in quality, and suitable for cooking and deep processing. In terms of taste, it is also relatively delicate, sweet in flavor, and the key point is that it is also cheap.
2. Golden pumpkin
Golden pumpkin is also called red-skin pumpkin. It is overall flat and round in shape, relatively uniform in fruit shape, thick in flesh, and powdery, smooth and sweet in taste. Because golden pumpkin has a relatively beautiful appearance and stores well, in addition to being eaten, golden pumpkin is also often used as an ornamental pumpkin.
3. Butter pumpkin
Butter pumpkin was introduced from the country of Argentina. It not only has a buttery aroma, but also looks very novel in appearance, so butter pumpkin stands out among the large piles of pumpkins in supermarkets. Butter pumpkin has a very high sugar content and an excellent taste. Most importantly, butter pumpkin has a relatively short growth cycle, and its planting benefits are also good.
4. Beibei pumpkin
Beibei pumpkin is a common internet-famous variety. Its seed source comes from Japan. It tastes both of the fresh sweetness of pumpkin and the sweet fragrance of chestnut. There are now a great many Beibei pumpkins on the market, and the price differences are also relatively large.
5. Ox-leg pumpkin
Ox-leg pumpkin is named because its shape resembles an ox leg. This kind of pumpkin has more fiber, and after fully ripening its taste is relatively coarse, so ox-leg pumpkin is more suitable to eat when it is relatively tender, when the taste is fresh and crisp.
6. Xinjiang noble pumpkin
Xinjiang noble pumpkin is also called golden-silk chestnut melon. Its appearance is somewhat similar to zucchini, with pointed ends and a round middle. But because it is produced in Xinjiang, where sunlight is abundant, this pumpkin also has a very high sugar content and tastes especially powdery, glutinous and sweet, with a rich chestnut aroma.
How different pumpkin varieties are eaten
From the perspective of eating, the above pumpkin varieties can be roughly grouped into three major categories: chestnut pumpkins, long-strip pumpkins, and millstone-shaped pumpkins. First, chestnut pumpkins. This type of pumpkin has a delicate, powdery and glutinous texture and a sweet, rich flavor. Its calories, sugar and nutrients are the highest among the three types of pumpkin, so chestnut pumpkins are most suitable for steaming and eating directly.
Long-strip pumpkins are suitable for cooking and deep processing. Fully mature long-strip pumpkins can be used to make pumpkin porridge, pumpkin pancakes, pumpkin buns, garlic-flavored pumpkin, and so on. Young and tender long-strip pumpkins can be stir-fried, and the taste is very fresh and crisp.
Millstone-shaped pumpkins have the lowest calories among all pumpkins, and can be stir-fried or stewed.
Overall, the pumpkin products sold in supermarkets are truly dazzling in variety, and everyone can choose according to their own preferences. Of course, pumpkins are not limited to these varieties. Different regions, according to different geographical conditions, have also produced many new pumpkin varieties, but in short, different pumpkins have different ways of being eaten, and it is enough to learn to distinguish them.
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