Cheese pumpkins have a wonderfully sweet and firm flesh,
perfect for roasting. Field pumpkins -- the kind most commonly used to carve
jack-o'-lanterns -- have watery, stringy flesh and is not recommended for
eating. Sugar pumpkins and cheese pumpkins are two widely available varieties
that are good for cooking and baking, thanks to their dense, sweet flesh. Pumpkins keep well at room temperature for up
to a month. Stored in a cool cellar or refrigerator, they can last up to three
months. Once cut, pumpkin pieces should be wrapped tightly and refrigerated.
Use cut pumpkin within five days.
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