Pumpkin / red kuri squash

Cucurbita maxima

vegetable

Large South American squashes with orange flesh; the red kuri, pear-shaped, with floury, chestnut-flavoured flesh, comes from a variety grown in Japan. They provide beta-carotene and potassium.

Origin

Americas

Season (United States)

September to January · grows in your region

Preparation

Red kuri skin is eaten once cooked; pumpkin skin, too tough, is removed. The seeds of both are eaten, roasted. If it is truly bitter, throw it out without tasting more: that is cucurbitacin, which makes you seriously ill, and cooking does not remove it.

Molecules

Beta-carotene (vitamin A) · Beta-cryptoxanthin · PotassiumIn small amounts, not counted Insoluble fibers

Did you know?

In 1476, the French word “potiron” meant a mushroom; it only took its present sense of pumpkin in the 16th century.