Unripe pumpkin OK to eat?
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| 1 | I was given a large grey pumpkin but was disappointed to find that inside it is not properly orange. The only orange part is the seed cavity, and the seeds are normal sized and mostly plump. The rest is an insipid pale yellowy colour and under the skin it's greeny-yellow. I realise it will taste insipid, but is it still OK to eat. I figure I could maybe treat it like marrow, and stew it with plenty of flavours/curry it or whatever. Anyone know? Thanks radiodanny - 2019-03-18 16:36:00 |
| 2 | i have had a unripe pumpkin where the seeds have not ripened it was ok as as i remember i roasted it bobcat_6 - 2019-03-18 16:49:00 |
| 3 | Probably won't be as sweet as it should be.....I prefer it when the Crown pumpkins are bright orange inside. Sweet as.. Edited by fruitbat at 4:52 pm, Mon 18 Mar fruitbat - 2019-03-18 16:51:00 |
| 4 | Use it in vegiesoup as flller, like spuds Edited by lilyfield at 4:55 pm, Mon 18 Mar lilyfield - 2019-03-18 16:54:00 |
| 5 | radiodanny as others have said, it will be perfectly OK to eat, but you are on the right track, it will be insipid & need plenty of other flavours. samanya - 2019-03-18 17:27:00 |
| 6 | Put it somewhere cold and dry, like the concrete floor in a garage for a few weeks. It may improve. Pumpkins need really cold conditions to ripen, hence they're sweetest after a few frosts. We store ours, once picked, in the garage during winter. schnauzer11 - 2019-03-18 18:28:00 |
| 7 | schnauzer11 wrote: samanya - 2019-03-18 18:49:00 |
| 8 | samanya wrote:
The variety definitely matters. A couple of years ago we were given seeds of Bushfire, a smallish orange pumpkin, which is so early that the whole crop has been eaten already. It is a delicious pumpkin with edible skin. On the other hand, our heirloom Marina di Chioggia pumpkins are not ready to harvest yet and despite the very hot conditions here probably will be another three or four weeks. I don't know of any way to make unripe pumpkin taste better, but it won't kill you and can be incorporated in a stew or a soup for bulk. Edited by davidt4 at 7:30 pm, Mon 18 Mar davidt4 - 2019-03-18 19:30:00 |
| 9 | reminds me of a story my father used to tell.Back when he was young a family of poms moved in next door.my grandmother gave them a basket of veges to welcome them to the neighborhood including a pumpkin.A few days later she was talking to the lady and asked how the kids had liked the pumpkin,she said to nana she had had a really hard time to get anyone in the household to eat the pumpkin but had made them.Nana said how did you cook it?you never said anything about cooking it?was her reply! les6 - 2019-03-18 19:53:00 |
| 10 | davidt4 wrote: samanya - 2019-03-18 20:02:00 |
| 11 | Thanks everyone (and for the funny anecdote, les6). too late to try and ripen it up as I have already cut into it. I will have a go at cooking it tomorrow! radiodanny - 2019-03-18 20:29:00 |
| 12 | how do you know when to pick pumpkins, never grew them before but one starting growing in the front yard, I think it had something to do with me feeding the birds there. The pumpkins are growing on the concrete path slimgym - 2019-03-19 00:56:00 |
| 13 | slimgym wrote:
Hi, we harvest ours after the first frost, leave a bit of a stalk, couple of inches or so and then ours are stored on a rack in the hay shed. They sound sort of hollow when you tap them. Sometime late Jan we cut the plants back, sacrificing the tiny pumpkins so that the plant’s goodness and energy goes into producing good sized pumpkins. We’ve grown many varieties over the years, so far tho it’s the grey skinned we prefer for taste and keeping ability. strowan1 - 2019-03-19 06:34:00 |
