How to recognize squash and choose them correctly?

Squash are gourd-like.

Pumpkins and squashes, these forgotten vegetables from the gourd family, have returned to us and made a big comeback on the shelves a few years ago.

There are several types of squash. This vegetable is rich in calcium, zinc, copper, vitamins…

What are the different squashes?

Bright red pumpkin from √Čtampes: the most common, bulky and ribbed. Its southern equivalent: butternut squash from Provence.

Pumpkin: brick red, pink, orange or green bark. Yellow and mealy pulp, chestnut taste.

Butternut: beige skin, orange flesh, pear-shaped. Nice squash looks similar but is more elongated.

Spaghetti squash : Oval shape. When cooked, its flesh forms long fibers and can be cooked like pasta.

Pastry : white, green or orange color, flattened shape. Also called Spanish or Israeli artichoke.

Giraumon : also called turban pumpkin or Turkish hat pumpkin because of its shape. Gray or green. Nutty taste.

How to choose well?

– Pumpkin is often confused with squash (species cucurbita maxima), although it is part of the pepo squash (squash, squash and zucchini family). It is larger than a pumpkin, its flesh is more fibrous and much less sweet than other varieties.

– If you buy a whole pumpkin, prefer it with the stem. Its presence slows down dehydration.

– The bark must not be cracked or bear signs of impact.

Pumpkins and squash should be firm to the touch. A soft area is a sign of incipient rot.

– If you buy offcuts (the portion is sold in plastic foil), the flesh must be uniform in color and must not contain brown spots. Too advanced, it becomes soft and viscous.

– Do not throw away the seeds. Blanch them in boiling water for 5 minutes, pat dry and then grill in a pan with salt or spices. We enjoy it as an aperitif or in a salad.


Beware of inedible pumpkins

Some gourds such as gourds are toxic. They are sold in the fruit and vegetable section and have a purely decorative purpose. They may be the result of wild hybridization when cultivated in the garden. They have the same appearance as a gourd, but are very bitter.

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