When is the season?

Harvest properly for a long pumpkin season

With a little luck, the pumpkin season starts at the end of August. If the summer was warm and dry, the magnificent pumpkins are now shining towards you. To harvest If you do it at the right time, you will enjoy the fruits for a particularly long time.

How to determine the harvest maturity:

• there are no more green spots on the shell
• the knock test emits a dull and hollow sound from inside
• the stem base is firm and dry

Cut the pumpkin with a sharp knife. If a short piece of the stem is left on, this extends the shelf life. Give the fruit a time of the Post-maturity from 2 to 3 weeks in a warm place, the harvest is of top quality.

With these tips, the pumpkin time will be longer

If the harvest was more abundant than the family has consumed, the pumpkin can be stored until next spring. Winter pumpkins of the giant varieties such as 'Pumpkin' or 'Hokkaido' are particularly recommended. Provided they didn't turn into a lantern on Halloween. This is how it works perfectly:

• the storage area is cool and dry at 12 to 16 degrees Celsius
• the shell and the stem are intact
• normal humidity prevails
• A well-ventilated cellar or pantry is ideal

If a pumpkin has already been cut, the leftovers will stay fresh in the refrigerator for up to a week. Cling film prevents them from drying out. By the way, diced pulp is ideal for freezing. Before doing this, simply blanch it briefly in hot water and let it cool down.

Tips & Tricks

The crucial weak point on the pumpkin is the contact surface on the ground. So that the pumpkin season does not end prematurely because rotting forms here, you should take precautions in good time. As soon as that growth the fruit sets, place the pumpkin on a pad made of styrofoam or wood. Thus, the shell is well protected from soil moisture and mold has no chance.