Buy the pumpkin in the middle or at both ends

The choice of middle or both ends of pumpkin mainly depends on cooking needs and taste preferences. The middle part has finer meat texture and is suitable for steaming, while the two ends have richer fiber and are suitable for stewing soup. The flesh in the middle of pumpkin usually has a high moisture content, a soft texture, and concentrated sweetness, making it particularly suitable for making pumpkin puree, pumpkin cakes, or steaming directly. This part of the fruit pulp is easier to soften during the heating process, which can preserve the natural sweet flavor of pumpkin and is more friendly to people who need soft food such as the elderly and children. The seed cavity in the middle part is relatively small, with a large proportion of edible parts. The process of peeling and removing seeds is relatively simple, making it suitable for families who pursue convenient cooking.

The fiber content at both ends of the pumpkin near the stem and calyx has significantly increased, resulting in a denser and more durable texture. These types of parts are not easily broken during long-term stewing and can absorb the freshness of the soup. They are often used to make pumpkin soup, curry stew, and other dishes that require shape preservation. The carotenoids and dietary fiber contained in the flesh at both ends are slightly higher than those in the middle, which has certain advantages for people who need to control blood sugar or promote intestinal peristalsis. When cooking with skin, the thicker skin at both ends can effectively lock in nutrients.

When purchasing pumpkins, the uniformity of the skin color can be observed. The middle part usually has a darker color indicating high maturity, and slight lignification at both ends is a normal phenomenon. According to the cooking method, selecting the corresponding parts can better enhance the nutritional value of pumpkin. It is recommended to divide different parts and store them separately. When steaming and cooking, use millet or yam to enhance satiety. When stewing soup, add red dates and wolfberries to improve the nourishing effect. People with gastrointestinal sensitivity should avoid consuming too much fiber rich fruit pulp on an empty stomach.