A rich harvest marked the end of a successful gardening year. The magnificent pumpkin promises culinary delights. Just don't spoil the finale with a wrong cut. We explain how to properly cut your pumpkin.
Big or small - the pumpkin should always be peeled
A few types of pumpkin can be eaten with the skin on. Since these cannot be clearly identified by hobby gardeners, we always recommend careful peeling. The following materials are provided:
- the pumpkin
- a large, freshly sharpened kitchen knife
- a vegetable peeler or vegetable peeler
- a cutting board
- a spoon
Using the large knife, first cut the pumpkin into two equal halves. These, in turn, are shared again. The fruit stalk has done its duty and is removed. The pumpkin seeds are now open in front of you and are taken out with the spoon. The massive fruit has thus turned into handy quarters. You can peel them with the vegetable peeler in no time at all.
Properly cut Halloween pumpkins
What great fun for young and old when the large pumpkin from your own cultivation turns into a spooky Halloween lantern. Ideally, the pumpkin was allowed to dry so that the artwork lasts as long as possible. First, cut off the lid with a sharp knife or saw. Leave the fruit stalk attached for a handy handle. This makes it easy to use candles later.
The pulp and seeds are excellent for scraping out with an ice cream scoop. Cut out the pumpkin face with a carpet knife. We recommend sketching the grimace on the shell with a pen beforehand. Cut a small hole in the lid so that the candles can later be supplied with sufficient oxygen.
tips and tricks
A dip in Grandma's bag of tricks reveals an interesting trick when using a pumpkin for consumption. The oven is preheated to 150 degrees top and bottom heat. Then place the pumpkin on a baking sheet and leave it there for half an hour. When the time is up, turn off the oven and leave the squash to cool with the lid open. Now cutting takes the path of least resistance.