Harvest and dry Hokkaido pumpkin

When the pumpkin season approaches, hobby gardeners can hardly wait for the imposing fruits to be harvested. This belongs to the Hokkaido pumpkin the oldest cultivated plants and at the same time the most popular pumpkins. Both in cultivation and harvesting, they are very grateful and uncomplicated plants. With their slightly nutty, chestnut-like taste and the juicy, low-fiber pulp, you can make delicious soups, desserts and vegetables. The pumpkin seeds, dried or roasted, also give many dishes the bite they need.

Best harvest time

Best time to harvest the Hokkaido pumpkin

As early as August, the plump orange-colored fruits shimmer through the lush green foliage. However, the harvest time usually does not begin until September and lasts into October. If there is no frost, harvesting can take place until November. When exactly you can harvest depends on the time of sowing and the prevailing weather conditions. Depending on the weather, these pumpkins can sometimes be ready for harvest as early as August. A pumpkin plant always produces several fruits that ripen differently.

The Hokkaido pumpkins, which are part of the winter pumpkins, should always be harvested when they are fully ripe. They can only be harvested immature when it is very wet and cold around the harvesting period. In a bright, dry and warm location, at temperatures around 20 degrees, the fruits will ripen within the next 2-3 weeks.

However, the taste and aroma are not as pronounced in these fruits. Frequent or prolonged rainfall well before harvest can quickly cause the fruit on the ground to rot and spoil. To prevent this from happening, it is helpful to bed them on wooden planks or a thick layer of straw.

Tip: If you pay attention to good and less good neighbors with these plants, this can be quite beneficial for the yield. So you shouldn't plant the Hokkaido pumpkin together with other types of pumpkin, whereas a close proximity to corn or runner beans is recommended.

harvest

Recognize fruits that are ripe for harvest

There are clear indications that a Hokkaido pumpkin is fully ripe. The best known is the so-called knock test. If you tap the peel lightly with your finger bones and hear a hollow, hollow sound, the pumpkin is ripe and can be harvested. Another indication of full ripeness is a dry, brownish discolored, woody stem. Not to forget the intense orange color of the fruit and a hard skin. If, despite all caution, they have gotten frost, they are no longer suitable for consumption and should be disposed of.

How to harvest Hokkaido pumpkin properly

Depending on what use the cucurbits are to be used for after harvesting, they must also be harvested. Fruits that are intended for longer storage should always be stalked or stalked. can be harvested from a stalk that is several centimeters long. If possible, this should not be violated. If you remove it, it usually doesn't take long for the pumpkin to rot. In the case of pumpkins that are consumed or are to be processed, the handle is irrelevant and can be removed.

• Never leave fully ripe fruits on the bed or for longer than necessary. leave on the plant
• always harvest quickly
• otherwise it could lead to mouse bites
• or the Hokkaido pumpkin will start to rot
• on the day of harvest it should be as dry as possible
• Cut the pumpkin with a sharp knife about 1 cm above the base of the stem
• the longer the stalk on the fruit, the better the shelf life
• do not injure or damage the pumpkin while harvesting
• also avoid pressure points
• damaged fruits are not suitable for long-term storage
• dried out flower approaches can stay on the pumpkin

Tip: The more intense the color of a Hokkaido pumpkin, the more pronounced the taste and aroma and the more vitamins it is. In contrast to many other types of pumpkin, the Hokkaido can be eaten or taken with the shell. are processed.

Dry the pumpkin seeds

As a rule, nothing of these pumpkins has to be thrown away, because even the seeds are suitable for consumption. They can be dried, roasted or salted, add a special touch to salads, muesli and other dishes or serve as a small snack and baking ingredient. Like the pulp, they have a nutty aroma and also have many valuable ingredients.

After the pumpkin has been cut in half, the kernels and the core can be removed relatively easily with a spoon. Then remove the residues from the pulp and rinse the seeds, ideally in a sieve, under running water. Then spread them out on a kitchen towel or another absorbent cloth and remove any remaining meat fibers by gently rubbing them.

Now they can be dried in the oven. To do this, preheat the oven to 180-200 degrees and spread the pumpkin seeds on a baking sheet with baking paper. For optimal drying, there should be enough space between the cores so that they do not touch.

Now put the tray with the kernels in the oven to dry for about 20 minutes and turn the kernels halfway through. After the baking time, take it out of the oven and let it cool down. Once the pumpkin seeds have cooled down, you can crack them open with your fingers and remove them like sunflower seeds from the peel or shell. Free the sleeve. The dried kernels can then be stored in a cool, dry place in a sealable container and used as required.

storage

Make durable / store

Hokkaido pumpkins can generally be stored for several months. A storage period of more than three months is usually at the expense of quality.

• Specimens that are to be stored must not show any damage
• they must be completely intact
• the stem should also still be on the fruit and undamaged
• Always store fully ripe fruits
• Storage room or Storage location should be well ventilated and dry
• temperatures between 10 and 14 degrees are optimal
• hanging storage in a net is recommended

If hanging storage is not possible, the Hokkaido pumpkin can also be stored in wooden stairs or on wooden pallets. As with drying the kernels, the fruits themselves should not be stacked on top of each other, but should always be stored next to each other to avoid pressure points and rot.