Meet the best varieties of pumpkin

Pumpkin is a very healthy vegetable. And how many different dishes can be made from it: porridge, casseroles. The best pumpkin varieties to use in cooking are sweet pumpkin. One of the most common varieties is Palav Kadu or butternut squash. Palav kadu is distinguished by its bright orange peel and juicy pulp. The fruits of nutmeg pumpkin weigh about 10 kg. Interestingly, in India Palav-kadu is used for medicinal purposes, to prevent tuberculosis. The Palav-kadu variety is considered one of the most delicious.

Most types of pumpkins take up a lot of space on the site and if you do not have a large dacha, then this creates difficulties. In such conditions, the most optimal pumpkin variety is Valok. This variety grows in bushes and takes up little space; in addition, the Valok pumpkin is early ripening. The fruits reach a weight of 8 kg and have a gray peel. Valok does not have any special taste, but its juice has very beneficial properties.

Pumpkin Centner - this variety lives up to its name: the fruits reach a weight of 55 - 60 kg, and some even 100 kg. This variety of pumpkin has yellow skin and white flesh. The seeds are especially valuable; they are large and tasty. Centner pumpkins are mainly used as animal feed.

Suitable for use for culinary purposes is the pumpkin rub with the unusual name Smile. It is characterized by small fruits, weighing up to 1.5 kg. The taste of the variety is excellent: the pulp is juicy and sweet. For pumpkin dishes, “smile” is perfect.

Another culinary variety is Kroshka, these pumpkins are “local”, bred by Russian breeders. The pulp is hard, but very sweet and juicy, the fruits weigh about 2-3 kg.

The best pumpkin varieties suitable for cooking should be relatively small, have good flavor characteristics and, preferably, be well stored.