The Hokkaido pumpkin is the smallest representative of its kind. He originally comes from Japan is nowadays also cultivated in Europe. The peel of this pumpkin variety can be consumed and provides particularly high levels of beta-carotene. This substance protects the cells of the human body. Pumpkins are also used in the treatment of irritable bladder. They can be stored for months and are universally used in the kitchen.
This is what you should know about the Hokkaido pumpkin.
The skin of this type of pumpkin can be consumed and provides particularly high levels of beta-carotene. This substance protects the cells of the human body. The Hokkaido pumpkin is an edible pumpkin of the Cucurbita maxima variety. The orange, roundish, wide fruit weighs between 0.5 and 1.5 kilograms. Hokkaido reach about the size of a grapefruit, making the pumpkins among the smallest representatives of their species. Its skin is orange, sometimes green. Other species can reach a weight of up to 100 kilograms. Botanically, pumpkins are berries. Like cucumbers, zucchini and melons, pumpkins belong to the cucurbit family. Most plants in this genus are herbaceous and annual. The flesh of the Hokkaido has a fine nutty taste and some fibers. The Hokkaido squash is often grown in greenhouses or on a windowsill. It can then be planted outdoors. It is usually sown in February to March, and the harvest time is between September and November. The Hokkaido is a very high-yielding variety and can be stored well. It prefers regular watering, plenty of sun and loose, nutrient-rich soil. The Hokkaido pumpkin thrives particularly well next to corn and beans, planting between other pumpkin varieties should rather be avoided. The name Hokkaido already gives an indication of the home of the pumpkin. It comes from Japan and bears the name of an island of the Asian state. Hokkaido is the second largest island of Japan and is located in the northeast. The climate there is very similar to that of Central Europe, so the pumpkin variety can be cultivated well in this country. Pumpkins were brought to the island nation by Portuguese sailors as early as the 16th century. As a result, different varieties were bred. Matsumoto Saichiro, a vegetable breeder, finally succeeded in producing the variety “Uchiki kuri”, today’s Hokkaido. For about twenty years, this variety of pumpkin has been cultivated in Europe and also in Germany. In this country, the vegetable variety is becoming increasingly popular. The Hokkaido, like all pumpkins, is in season in the fall.
Importance for health
The Hokkaido is one of the smallest of its kind and compared to other varieties contains little water and a dense flesh. Therefore, it is very rich in valuable and health-promoting ingredients. Contained beta-carotene in the Hokkaido pumpkin acts as a protective shield for the human body cells. The antioxidant protects the organism from free radicals and thus contributes to the prevention of various diseases, including certain cancers. Beta-carotene is found mainly in the peel of this type of pumpkin. The body also produces vitamin A from this substance. This vitamin is important for the health of the skin, mucous membranes and eyes. The seeds of the pumpkin can be eaten like the peel and pulp. They support the body in prostate disorders and counteract malignant growths in the organism. In addition, the seeds exert a soothing effect on the bladder. Therefore, consumption is recommended in case of irritable bladder syndrome or cystitis. The pumpkin flesh contains a lot of potassium and water and therefore has a diuretic effect. It thus supports faster healing in cases of urinary tract discomfort.
Ingredients and nutritional values
100 grams of the Hokkaido contains about 1.7 grams of protein, 0.6 grams of fat, 12.6 grams of carbohydrates and 2.5 grams of fiber. 100 grams of the pumpkin provide about 63 kilocalories. Hokkaido pumpkins have a bright orange color. This can be attributed to the ingredient beta-carotene. 100 grams of the pumpkin variety already cover about one third of an adult’s daily requirement of this substance. In addition, the Hokkaido provides vitamin B1, B2, B6 vitamin C, vitamin E and folic acid. The minerals iron, potassium, magnesium and phosphorus are also ingredients of the berry.
Intolerances and allergies
An intolerance or allergy is a hypersensitive reaction of the human immune system to a specific allergen. Pumpkins belong to the cucurbit family.These groups also include watermelons, honeydew melons, cucumbers, zucchini and about 800 types of squash. If an intolerance to these plants is present, the consumption of cucurbits should be limited or avoided. People who suffer from pollen allergy should be careful when eating pumpkins and related varieties. There is often a cross-allergy here.
Shopping and kitchen tips
Starting in August, Hokkaido pumpkins are available in supermarkets, health food stores and fruit and vegetable retailers, among other places. To determine the ripeness of the berry, it is recommended to perform a tapping test. To do this, tap on the skin of the Hokkaido; if a rather hollow sound is heard, this is an indicator of optimal fruit ripeness. In addition, make sure that the skin of the pumpkin is intact and flat. The skin of the Hokkaido, unlike other pumpkin varieties, does not need to be removed before preparation. However, if this is eaten, the pumpkin should be washed thoroughly beforehand. Pumpkins are storage fruits but relatively sensitive to frost. Therefore, they should not be stored below 10-15 degrees Celsius. Fruits that are intact can be kept for several months. It is particularly important here that the stem base does not show any damage. If this is the case, the pumpkin spoils faster and should therefore be consumed quickly. Already cut pumpkins should be prepared within a few days to two weeks. Pumpkins that are steamed and peeled can be frozen well. However, the raw berry should not be in the freezer, otherwise the pumpkin will have a very tough consistency. Before preparing, cut the pumpkin in half with a sharp knife and remove the seeds.
Preparation tips
The Hokkaido adapts to different flavors. It harmonizes well with the flavors of ginger and chili. A tasty, creamy soup can be prepared from the Hokkaido. It is also suitable for making puree. Cut into fine strips, it can be baked in the oven. Feta cheese and dried tomatoes go well with it. It is also possible to eat the pumpkin raw. It can refine salads. The seeds of the pumpkin should be separated before eating. However, these do not have to be thrown away. They can be dried, roasted and added to soups or salads. Due to their bright orange color, pumpkins are very decorative. They are therefore particularly suitable for buffets. Pumpkins can also add that flavorful something to desserts like cakes and muffins. Pumpkin is also good for making compote or jam.
