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  • The Australian Women’s Weekly Food

    WHAT’S IN Season PUMPKIN

    May 05, 2019 9 minutes

    FRUIT

    Apples

    Avocados

    Custard apples Dates

    Grapes

    Kiwifruit

    Lemons

    Mandarins: Imperial Nashi

    Oranges: Navel Pears

    Persimmons Pomegranates Quinces

    Rhubarb

    VEGETABLES

    Asian greens

    Broccoli

    Brussels sprouts

    Cabbage

    Cauliflower

    Celery

    Celeriac

    Eggplant

    Fennel

    Kale

    Leeks

    Mushrooms

    Parsnips

    Silverbeet

    Spinach

    Sweet potato

    Swiss chard

    Turnips

    HERBS & SPICES

    Garlic

    Ginger Horseradish Parsley

    Basil

    Chives Coriander

    Dill

    Kaffir lime leaves Lemongrass Mint

    Oregano

    Parsley

    Sage

    Health benefits

    Pumpkins are a rich source of fibre, antioxidants and vitamin A. Vitamin A is regarded useful in preventing degenerative diseases and maintaining healthy eyesight. Pepitas (pumpkin seed kernels) are a good source of protein; they provide all the essential amino acids, making them particularly valuable for vegetarians. They are also an excellent source of magnesium, a mineral that is the catalyst for the many biochemical reactions within the body required for a healthy immune system.

    Common varieties

    Butternut This is a good all-rounder pumpkin suitable for soups, mashes and roasting. It has a pale orange thin skin and is easy to peel.

    Golden Nugget Small and round with a with a deep orange skin, this pumpkin is suitable for stuffing and roasting.

    Jarrahdale This is a large pumpkin with a ribbed grey skin. It has a sweet-flavoured flesh that is best suited for roasting.

    Kent Also known as Jap pumpkin, it has a grey ribbed skin with yellow speckles. It has a yellow flesh and is great in salads.

    This well-known variety has grey skin and a deep orange flesh. It is a good all-rounder pumpkin.

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