Pumpkins are available in Australia all year round.
They come in many different shapes and sizes. The skin is often smooth, glossy, with distinct, rounded ribs or segments. However, some have a warty or rough skin; some are round or oblong; some are as small as a tennis ball, while others are as big or bigger than a soccer ball.
The flesh is usually yellowish-orange, firm, moist and at the centre is a mass of flat seeds.
Select pumpkins with hard, thick skin which feels heavy for its size. If it is cut, look for bright yellow-orange flesh which has a sweet, nutty aroma.
Pumpkin likes to be kept at about 15°C and with 85 – 95% relative humidity.
That can’t always happen in the home, so here is a tip. If the pumpkin is whole, it will store well at room temperature. If the pumpkin is cut, remove its seeds, wrap it in plastic and store in the refrigerator crisper.
Pumpkin is an excellent source of vitamin A and C. A good source of dietary fibre and contains some potassium, vitamin B6 and iron.
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