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Fall is considered the pumpkin season. Different pumpkin varieties and species are grown, offering different flavors and uses. If you want to grow pumpkins, harvest them and then eat them with their skins on, you need to choose suitable varieties. Peeling pumpkins is one of the essential steps in the preparation process, as the peel is indigestible. However, if suitable varieties are used, this step is omitted. If you still have to peel the fruit vegetables, there are instructions for doing so.
Eat the pumpkin with the skin on
Pumpkins are considered a versatile fruit vegetable that can be used in a variety of different dishes and preparation methods. They have a firm flesh that is usually cooked, fried or boiled. Typically, Cucurbita plants are peeled before cooking to avoid the following problems:
- hard shell
- uncomfortable to chew
- different cooking times for skin and pulp
- rarely bitter aroma
These inconveniences in preparation and consumption are bypassed if you peel the squash. The pulp is what man wants to eat. Nevertheless, it is theoretically possible to eat all types of squash with the skin, as it is not poisonous. Although pumpkins do not contain any poisonous cucurbitacins, it is not always advisable to eat the pumpkin peel. Some people don't get it as well as others, but it can upset even the most insensitive. The following symptoms may occur when eating the pumpkin peel:
- stomach pain
- intestinal pain
- gas
- strong feeling of fullness
- mild digestive problems
- less frequent constipation
To avoid these problems, pumpkins should always be peeled. An exception are pumpkin varieties, the skins of which are easily digestible and not too hard. This way you only have to scoop out the pumpkins as the seeds and strings inside are not edible. The following sections introduce you to an interesting number of pumpkin varieties that you can eat without having to peel them first. You will also be presented with instructions on how to peel the pumpkin correctly, which will make this task easier for you.
tip: It is absolutely necessary to refrain from propagating pumpkins by using seeds from your own cultivation, as these specimens usually contain many cucurbitacins and are not suitable for consumption. Seed from the trade comes from breeding, which greatly reduces toxins and the varieties also remain varietal.
Eat pumpkin unpeeled: 7 suitable varieties
If you are looking for pumpkin varieties to eat with the skin, here are 7 suitable ones. Not every variety of pumpkin comes from the same species. The typical ones are:
- Garden squash (bot. C. pepo)
- Musk gourd (bot. C. moschata)
- Giant pumpkin (bot. C. maxima)
- Trichosanthes
Not all of the taxa have exclusive varieties that can be eaten with the squash skin. You can get an overview of suitable pumpkin varieties whose skins you can eat from the following list:
1. Hokkaido pumpkin
The Hokkaido squash is arguably the most well-known single-skin squash you can eat. Bred in Japan, the giant pumpkin variety has established itself in Europe and North America due to its sweet, full flavor. The entire peel can be eaten without any problems as it becomes almost as soft as the flesh. Hokkaido squash don't even need to be cooked for a long time or cooked in the oven to make them edible. This variety can be recognized by the intense orange color of the skin and the flesh. Hokkaido pumpkins are grooved and reach an average weight of 700 to 1,500 grams.
2. Sweet Dumpling
One of the smallest pumpkins that you don't have to peel. With a maximum weight of 600 grams, it is ideal for cultivation in small gardens. If you choose this variety, you don't have to use a peeler. You don't even have to cook the sweet dumpling as the shell can be eaten raw. Sweet dumpling squash are not only recognizable by their size, but also by the texture of their skins. Colored in cream with green stripes, this variety immediately catches the eye. The variety from Mexico is particularly popular steamed.
3. Butternut Squash
Also a pumpkin that you don't actually have to peel. The shells can be eaten without any problems, but they are a bit harder than the Hokkaido. For this reason, the butternut is cooked significantly longer than other varieties with edible skins. The average length of the strain is around 30 centimeters and they can weigh up to 3,000 grams. In shape it is reminiscent of a pear with a long neck, which can be either quite thin or wide. It presents itself in a bright orange. A unique feature of the butternut is the ability to easily peel it with a peeler. You don't need a knife for this.
Butternut Squash
4. Snake gourd
The snake pumpkin looks completely different, more like a zucchini or a cucumber. They themselves have a similar color and markings. You can eat the skin and seeds of the variety as well as the pulp. However, so that the shells do not become too hard, you should let snake gourds reach a maximum length of 30 centimeters. They can grow up to 150 centimeters long and weigh between 2,000 and 15,000 grams. The taste is described as very fresh.
5. Yellow hundredweight
One of the largest squash varieties you can grow. As with the butternut, the shell is edible, only quite hard and sometimes a bit difficult to digest. For this reason, the pumpkin is often peeled in order to be able to enjoy the extremely soft flesh. Depending on the space available, the yellow hundredweight can reach a weight of up to 50 kg. The variety name indicates exactly the color of the pumpkin. She is yellow-orange.
6. Patisson
A uniquely striking pumpkin. As with the snake squash, you have to be careful with the patisson that it doesn't get too big. The skins are softer the smaller the gourds are. They vary in color and are reminiscent of a UFO in appearance, which gives them the nickname "UFO pumpkin". The typical weight of the strain ranges from 400 to 800 grams.
Cucurbita, patisson squash
7. Nutmeg Squash
Nutmeg pumpkins are known for their particularly tender flesh and the three colors green, orange or brown. Depending on their coloring, they also have dark or light stripes. Nutmeg squash has the toughest skin on this list and should be cooked long before consuming. The weight of 40,000 grams ensures high yields.
No matter which of the above varieties you choose, be sure to use organic products when consuming the peels. Pumpkin skins can absorb large amounts of protectant and for this reason it is advisable that you purchase unsprayed specimens. Of course, if you grow pumpkins yourself, you don't have to worry about that. With these, you have a complete overview of the type of protection and fertilizer you are using. In most cases, compost is sufficient for pumpkins, which also has a positive effect on the taste.
notice: The ornamental gourds are completely unsuitable for consumption with or without the skin. These contain high amounts of cucurbitacins and are also inedible, which should discourage you from using them.
Peeling the pumpkin: instructions
If you don't have any suitable pumpkin varieties available or just want to eat the flesh of the fruit vegetables as a precaution, you should tackle the pumpkins with a peeler. The difficulty of removing the pumpkin skin varies depending on the type of pumpkin. You should pay particular attention to the shape of the pumpkins, as a snake pumpkin is much easier to peel than a patisson. You will need the following items to implement the instructions:
- sharp knife
- cutting board
- optional: peeler
- spoon
With the knife you should make sure that the blade is longer than the average of the Cucurbita. This is the only way to get through the pumpkin shell without major problems. Smaller knives are not so well suited for this task. You should use a peeler or pendulum peeler for pumpkins whose skin is quite thin, such as the butternut. Once you have the materials available, follow this peeling guide:
1. Wash the pumpkin with clean water and dry it. Dirt or soil on the bowls can simply be rubbed away. If the cucurbita comes fresh from the field, use a brush.
2. Remove the stems and bottom of the squashes. To do this, place the knife straight on the pumpkin and cut off the two parts with a sharp pull. Then dispose of them.
3. Take the spoon and remove the entire core. Depending on the type of pumpkin, this can be a bit more complicated, since the fibers inside can be firmly attached to the pulp. You also completely dispose of the interior.
4. The shape and size of the pumpkins will determine the next step. You can either halve it, cut it into individual pieces or leave it in one piece before you actually peel it. The last variant is recommended when it comes to long pumpkins without curves. This makes the utensils much easier to use and you don't keep slipping off. For round or bulky variations, it is better to use small pieces.
5. The knife is now used to cut along the pumpkin skin. To do this, fix the corresponding piece or the entire pumpkin on the board and cut downwards. Be careful not to cut off too much of the flesh. It is recommended if the knife is sharp enough so that it can cut easily. Continue doing this until the pumpkins are peeled.
6. If you want to use a peeler on the cucurbita, you should peel from top to bottom. Some pumpkins have smooth skins. With these, you have to be careful not to slip and injure yourself.
After this step you can dispose of all the pumpkin skins. If you have compost available, this is a particularly good choice. It is also possible to add the peels of the above varieties to a soup and puree them. This way you can start using them immediately. But the taste is not for everyone.
tip: You don't always have to remove the skin from the pumpkin to eat it, because you can do this by heating the fruit vegetable. Place the pumpkin pieces in the oven for a certain amount of time and wait until the skins have darkened a little before simply peeling them off the flesh.