Because it gets dark earlier and earlier, and it is getting colder, we love to bring the harvest seasons’ produce into your kitchen.
The fall champion of We Supply Yachts is the Ushi kuri pumpkin. It is related to the cucumber and melon. The firm orange flesh has a high nutritional value and has a good quality! Also special about these pumpkins is that they can be used with skin. Ushi Kuri is a very tasty pumpkin with delicious sweet, yellow flesh with a nutty taste. The flesh has a firm consistency and barely noticeable fiber.
They are originally from Japan and known as ‘the Orange Sun’, ‘Red Kuri’, ‘Baby Red Hubbard’ or Hokkaido pumpkin, after the island where this type was grown. The variety belongs to the winter pumpkins.
In 1957, the Japanese Nyoichi Sakurazawa (1893-1966, better known by his Western name Georges Oshawa) was the first to introduce the Hokkaido pumpkins to macrobiotics in Western Europe. It was probably a grey-green version of the Hokkaido pumpkin.
The orange colored ‘Uchiki Kuri’ ultimately made a significant contribution to the popularity of pumpkins for culinary purposes in Western Europe.
And now it is time to harvest! The plant forms long tendrils with very large heavy leaves and yellow flowers. After flowering, the red-orange edible fruits appear, the flesh of which has a dark yellow color. The pumpkins are cut and collected in large boxes. First, they are allowed to take a bath to rinse off the earth. Then they are sorted by size.
Well ripened pumpkins can be kept for about half a year and have a high ornamental value. The Ushi Kuri is a versatile pumpkin. You can make all kinds of dishes from this pumpkin: sweet, sour or salty. Try a pumpkin pie or make a delicious pumpkin soup.
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