What pumpkin variety is the best to eat

The choice of pumpkin varieties mainly depends on personal taste preferences and cooking methods. Common varieties suitable for consumption include Beibei pumpkin, chestnut pumpkin, honey pumpkin, cream pumpkin, and red chestnut pumpkin.

1. Beibei Pumpkin

Beibei Pumpkin has delicate and sweet flesh, a powdery texture, and a chestnut flavor, making it suitable for steaming or making desserts. Its high content of carotenoids helps protect vision, and its thin outer skin can be consumed directly. After refrigeration, the sweetness will further increase, but people with stomach cold need to control their consumption.

2. Chestnut Pumpkin

Chestnut Pumpkin has a tight flesh, moderate sweetness, and a unique nutty aroma. Rich in potassium and dietary fiber, suitable for baking or stewing soup. The mature skin is hard for storage, but diabetes patients should pay attention to controlling the intake to avoid blood sugar fluctuations.

3. Miben pumpkin

Miben pumpkin has sufficient water and less fiber, which is suitable for making pumpkin Congee or complementary food. Rich in pectin and vitamin E, the texture is soft and easy to digest after cooking. When choosing, choose old melons with dry stems. The appearance of white frost on the surface indicates sufficient sugar accumulation.

4. Cream Pumpkin

Cream pumpkin has orange yellow flesh with a light milky aroma, suitable for making pumpkin soup or baking. Its outstanding vitamin A content is helpful for skin health. Avoid humid environments during storage, and consume as soon as possible after skin damage to prevent mold growth.

5. Red Chestnut Pumpkin

Red chestnut pumpkin has a high sweetness, delicate flesh without residue, and is suitable for direct steaming. Rich in antioxidants and minerals, the melon flesh can be baked together with the seeds for consumption. Individuals with smaller body sizes are usually more tender, and those with allergies are recommended to try a small amount for the first time.

Different pumpkin varieties have their own nutritional value and taste characteristics, and it is recommended to choose alternately according to cooking needs. Old pumpkins have higher starch and carotenoid content, while tender pumpkins have sufficient moisture and are suitable for quick frying. Keep cool and ventilated during storage. After cutting, refrigerate and consume as soon as possible. Pairing with ingredients such as millet and yam can enhance the spleen and stomach nourishing effects, but those with excessive stomach acid should avoid consuming large amounts on an empty stomach. Choose fruits with a symmetrical appearance and no bumps or scratches, as pumpkins with intact stems are fresher and more durable.