What part of the sliced pumpkin should I buy

It is recommended to choose the neck or middle part of the pumpkin with full flesh near the stem after cutting. There are differences in the sweetness, fiber content, and cooking applicability of different parts of pumpkin, mainly due to factors such as high sweetness in the neck, delicate flesh in the middle, coarse and hard fiber at the bottom, seed area in the melon flesh, and transition zone between the skin and flesh.

1. High sweetness in the neck

The neck near the melon stem usually accumulates more sugar and has a sweeter taste. This area has relatively less fiber and is suitable for making pumpkin puree, pumpkin soup, or desserts. The neck of a mature pumpkin is dark orange in color, with a tight and hollow flesh that feels elastic when pressed. When making a purchase, pay attention to whether the cut surface is fresh and free of browning.

Secondly, the flesh in the middle of the pumpkin is delicate.

The thickness of the flesh in the middle of the pumpkin is uniform, and the ratio of water and starch is balanced, making it less likely to rot. This part is suitable for slicing, stewing, steaming, or baking, and can maintain a good shape. The cross-section of high-quality mid fruit pulp should present a uniform orange red color, without white muscle clusters, and have a moist texture without water seepage.

3. Coarse and hard bottom fibers

The bottom fiber bundles near the melon navel are more developed, and the taste is rough. This part is suitable for long-term stewing to soften the fibers or for extracting pumpkin juice. When purchasing, avoid cutting blocks with obvious lignified fibers. These types of cutting blocks have radiating white veins on the cross section, which can easily cause a residue sensation after cooking.

Fourth, the seed area of melon flesh

Cut pieces with melon flesh are usually cheaper, but require the removal of flocculent flesh and uncleaned seeds. This area contains a high amount of carotenoids, which are suitable for making broth or pumpkin sauce. When making a purchase, pay attention to whether the flesh is fresh and free of mold, and the residual amount of seeds should not exceed one-third of the volume of the flesh.

Fifth, the transition zone between skin and flesh

Slices with partial skin are easier to preserve, but the proportion of skin should not be too large. The high-quality transition zone should present a clear boundary between the green gray skin and the orange red flesh, with a skin thickness not exceeding two millimeters. This type of cutting is suitable for braising or making fillings, and the skin and keratin layer need to be scraped off with a knife before cooking.

When purchasing sliced pumpkins, it is recommended to prioritize refrigerated display products and observe whether the cut surface color is bright and whether there is dehydration shrinkage. Different cooking methods can be used to select specific parts: for making baby food, it is recommended to use the neck area without tendons and collaterals. For stewed meat, you can choose to cut the middle part with skin, and for baked desserts, it is recommended to use pure middle fruit pulp. When storing, wrap the cut surface tightly with plastic wrap, refrigerate for no more than three days, and freeze for up to one month. Pumpkin is rich in beta carotene and dietary fiber, but diabetes patients need to pay attention to control their intake and avoid blood sugar fluctuations.