The exact origin of the pumpkin is not known since it is very complex to trace a single birth as such in a plant that offers many variants and has been distributed globally for millennia. Although the genus Cucurbita pepo does seem to come from Mesoamerica, some researchers place other ancestors of current pumpkins in areas of Asia or Africa, from where it would spread across half the planet, emerging and evolving to different varieties, adapting to each region.
We know that the ancient peoples already knew the pumpkin in its wild forms and cultivated it, with numerous uses beyond the consumption of its pulp. Most likely, at first, they would be more appreciated for using the seeds and the fruit’s carcass, which, thanks to its hardness and shape, offered – and offers – great practical use as a container, tool, or musical instrument.
The Sinatra gourd or Lagenaria siceraria does seem more transparent that its origin is located in South Asia, although traces of its use have been found already belonging to the twelfth millennium BC. in the African and American continent. It is considered one of the first plants cultivated and domesticated by humans.
The cultivation of squash was thriving in warm and humid areas, its development being more complex in very cold or dry climates since it needs a lot of suns and does not resist well to frost. There is also no scientific consensus on how the first pumpkins would arrive in America; perhaps it was the seeds by sea or perhaps through colonizers.
pumpkin production has long been limited to the winter season, but its cultivation has multiplied in just a decade. In the different varieties, the cultivated area has grown 156% in ten years, with 130,200 tons harvested in 2019, in 4,100 hectares. According to Eurostat data, in 2018, Spain was the leading producer of pumpkins in the European Union, and its demand continues to grow.
Traditionally, the best time of consumption is from the beginning of summer to the end of autumn, although, today, production extends to practically twelve months of the year. This wide range, together with the excellent yields of post-harvest pumpkins, ensure that we can enjoy the vegetable at any time. A healthy pumpkin, whole and with the stem intact, can be stored in a dark, calm, and well-ventilated place for months and months.Artichokes
Who has not ever enjoyed eating some good artichoke hearts with ham? And it is that we are facing a delicious meal and that we can enjoy especially in autumn.
The artichoke has water in its main component (85%), followed by carbohydrates. It is also rich in fiber, vitamins A, B, and C, minerals (potassium). To a lesser extent, it also has a contribution of phosphorus, calcium, and magnesium. It is a recommended product for people with diabetes since its main carbohydrate is inulin.
Autumn is coming, and we leave behind products such as watermelon, tomato, melon, etc. On the other hand, it is time for new fruits and vegetables such as squash, mushrooms, mushrooms, asparagus. So one thing for another.
“The idea is that we always eat seasonal foods since we will be consuming the foods at the time when they are tastiest and will have all their nutritional properties intact. In addition, this way we make sure to consume foods from our area that are grown according to the weather of the moment in which we live, in this case, autumn “, tells Sport and Life Marta Moreno, a nutritionist from núkula, a healthy shopping app.
They change the food, change the way they cook them.
“In addition, in autumn we not only vary the type of food we consume, but we also vary the way we eat our food, we go from fresh salads typical of summer to more elaborate dishes, hot dishes, baked goods … Because our diet, although not Believe it is changeable and depends both on your circumstances and external factors such as the weather, “he reminds us.
The pumpkin: the protagonist of autumn
“One of the most versatile products of autumn is the famous pumpkin; when you hear the pumpkin, you think of Halloween or making a pumpkin puree, but you would be surprised to know the multitude of uses that this fruit has so rich in nutrition and flavor, “he explains.
“Pumpkin is a fruit rich in water, about 90% is water, while its carbohydrate content is around 6 grams per 100 grams of pumpkin, it also has 2.4 grams of fiber in the same amount of pumpkin, so it is a food with low caloric intake, but at the same time of great nutritional wealth due to its content in potassium, folates, vitamin A, vitamin to C, among others “.
“Regarding its conservation, I recommend that you keep the peduncle of the pumpkin since this will guarantee its humidity. Even so, the pumpkins tend to have a fairly long shelf life,” he says.
Ideas to use pumpkin in your diet
It was sautéed as a garnish with a good vinaigrette. It was baked with cheese gratin. For example, in a salad as a base or as an accompaniment, you can make a salad with pumpkin, onion, pepper, tomato, and cheese and dress with extra virgin olive oil. Squash stuffed with quinoa and sautéed vegetables, add soy sauce, and it will be spectacular. There are many stews with pumpkin, but one of my favorites is a stew of lentils with pumpkin; the pumpkin will give a touch of sweetness to your stew that you will want to repeat this combination over and over again. You can make a pumpkin cream with onion, pumpkin, carrot, and olive oil regarding pumpkin creams. Finally, add pumpkin seeds and ham tacos to that cream; this combination will be yummy. For cold days, a good pumpkin soup with prawns can be great to warm up. Pumpkin burgers, mash the pumpkin and mix with whole wheat flour, egg, and spices. You will have a hamburger based on vegetables and with a delicious flavor. Baked pumpkin with cinnamon would be the sweet-dessert version of our flagship product.