Where does the pumpkin come from? It has a sweet and noodle texture

Pumpkins produced in regions with large temperature differences between day and night, such as Xinjiang, Gansu, and Inner Mongolia, are usually sweet and have a smooth surface. The taste and sweetness of pumpkin are mainly influenced by climate conditions, soil characteristics, variety differences, planting methods, harvesting time, and other factors.

1. Climate conditions

Regions with large temperature differences between day and night are conducive to the accumulation of sugar in pumpkins. Adequate sunlight during the day promotes photosynthesis to produce carbohydrates, while low temperatures at night slow down respiratory consumption, allowing sugars to remain in the fruit in large quantities. The temperature difference between day and night in summer in Hami and other areas of Xinjiang can reach over 15 degrees Celsius, and the sweetness of the pumpkins produced is significantly higher than in plain areas.

2. Soil Characteristics

Pumpkins grown in sandy soil have a sweeter texture. This type of soil has good drainage and rich mineral content, which can promote the development of pumpkin roots and nutrient absorption. The sandy loam soil in the Hexi Corridor of Gansu Province is rich in potassium, which helps to convert pumpkin starch into sugar, forming a dense and sweet meat texture.

3. Variety Differences

Traditional old pumpkin varieties have more flavor advantages than hybrid varieties. Old varieties such as honey pumpkin and cow leg pumpkin have a long growth cycle, accumulate more dry matter, and have delicate flesh fibers. Chestnut pumpkins preserved for cultivation in some areas of Shandong have a natural chestnut aroma and a powdery texture.

4. Planting Method

Pumpkins cultivated using natural farming methods have a richer flavor. Reducing the use of chemical fertilizers and adopting organic composting planting methods can help pumpkins slowly absorb nutrients. Some farmers in Inner Mongolia adopt dry farming and rely on natural precipitation to concentrate more flavor compounds in pumpkin fruits.

5. Harvesting time

Pumpkins that are fully ripe have higher sweetness. Pumpkins harvested before autumn frost have a high degree of lignification on the fruit stem, a hard and dark skin, and sufficient starch conversion. The late harvested Japanese melons in Northeast China have a further increase in sweetness after short-term storage, making them suitable for making desserts such as pumpkin soup.

When selecting pumpkins, it is best to observe whether the fruit stems are dry and withered, whether there is white frost on the skin, and if the tapping sound is dull. Different varieties of pumpkins have different nutritional focuses. Golden melons are rich in carotenoids, while green skinned pumpkins have high dietary fiber content. It is recommended to pair pumpkin with ingredients such as millet and yam, which can preserve the sweet taste and balance nutrient intake. When storing, keep it cool and ventilated. Cut pumpkins should be refrigerated and consumed as soon as possible.