2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pumpkin is a plant that gives the heaviest fruit - some of them can weigh up to ninety kilograms. The armor-hard bark covers the delicate interior during transport and storage.
The pumpkin can be stored indoors until spring, and some specimens have been preserved for up to three years in the conditions of even the Central Asian climate. During long storage, the starch in the pumpkin turns into sugar and its taste improves.
Pumpkin contains a lot of provitamin A, vitamin C, B1, B2, B6, E, nicotinic acid, sugar, calcium, potassium, magnesium, iron, phosphorus, silicon, copper, cobalt.
The pectins in pumpkin get rid of bad cholesterol, so it is an ideal tool for the prevention and treatment of atherosclerosis. It has a lot of potassium and little sodium, so it is perfect when you need to get rid of fluids.
The delicious inside of the pumpkin contains gentle starch and pectin, which makes it one of the most valuable dietary products for patients with gastrointestinal problems.
Pectins have great absorbent properties - they absorb and remove bacteria, toxins, as well as salts of heavy metals such as lead, mercury and radioactive elements.
Pumpkin can be used to make a wide variety of dishes, it is not only eaten roasted or boiled. They make stuffing from it, it is cooked with cottage cheese, apples, raisins, eggs.
The salad of grated pumpkin, apple, honey, lemon juice and fruit juice is perfect. One of the most common recipes among orange fruit lovers is pumpkin honey.
For this purpose, one kilogram of peeled pumpkin is needed, which must be cut into small pieces or grated. Add 200 g of sugar, then strain the separated juice and boil over low heat, constantly separating the resulting juice.
Clove, cinnamon are added to it and cooking continues until the pumpkin honey resembles liquid cream in density.
Pumpkin soup also has an amazing taste - mix equal amounts of pumpkin and potatoes, add a handful of croutons, salt and sugar to taste, and boil in a little water. Strain, boil in a liter of milk until ready.
Fried pumpkin also has an amazing taste. It is cut into flat pieces one centimeter thick, salted, seasoned, rolled in flour and fried to form a golden crust.
The following dish is popular in Hungary: 500 g of pumpkin and two red peppers, together with two onions are fried. Then add a glass of broth, stew the dish, add flour and water. Serve drizzled with liquid cream and sprinkled with chopped parsley.
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