The sweetest varieties of pumpkin. Varieties of pumpkins with different tastes

Use in cooking

Jan Elemans, Flickr
There are sugar squashes - with pulp that can be eaten raw, like fruit. This is a wonderful base for fresh salads - in combination with other vegetables (carrots, celery), fruits and berries. This ensures maximum preservation of vitamins (including ascorbic acid).

But the main value of pumpkin - provitamin A - is not lost even during heat treatment, and the absorption of carotene improves together with fats (milk, yogurt, sour cream, any butter).

Sugary pumpkin pulp is used in various dishes:

• it can be baked (steamed) and stewed, stuffed, served as a side dish in pieces and as a puree, prepared as a puree soup and soufflé;
• this is an excellent addition to dough: biscuits, pancakes, pancakes; wonderful filling for pies;
• classic dietary recipe - pumpkin porridge (especially millet);
• The preparations that come out to be original are: jam, compote with spicy cloves, candied fruits, dried and frozen pumpkin.

A healthy and tasty product is fresh and canned pumpkin juice (always with pulp).

Features of sweet pumpkins

A number of varieties such as large-fruited pumpkin (giant, maxima) are famous for the highest sugar content. This is a botanical term, and the fruit size can be small, especially in newer varieties.

In addition to the sweetest varieties of pumpkin, aromatic ones are highly valued, especially varieties of butternut squash. Their sugar content may not exceed 5-6%, but the original smell creates a feeling of a spicy aftertaste.

A number of varieties of another botanical variety, the hard-bark pumpkin, also smell pleasant (their record sugar accumulation is up to 6-8%).

How to harvest and store crops?

Pumpkin fruits must be cut with a knife or garden shears along with the stalk. Otherwise, the fruit will dry out. After harvesting, the pumpkins need to be laid out in a dry place (room, street) for 10 days for complete drying. After this, the fruits are laid out in a cool room. This could be a pantry, cellar, basement.

Before storing for storage, pumpkins are inspected for damage and disease - mostly whole and healthy vegetables are stored for a long time. The shelf life is 12 months or more. The temperature should not exceed +15 degrees, humidity – 75-80%.

TOP pumpkins by sugar content

Gourmets often argue about which type of pumpkin is the sweetest, since everyone's tastes are different. An objective criterion is the percentage of natural sugars in pumpkin pulp.

• Truly sweet varieties accumulate them in the range of 6–11% (for others this figure does not exceed 3–5%).
• “Champions” contain 8 – 13%.

So, the sweetest varieties of pumpkin:

Winter dining room A 5

This is a climbing Krasnodar variety, bred back in the 40s of the twentieth century. Used in further selection. Sugar content 9–13%. Ripening time is medium (in the North Caucasus) or medium-late (in temperate climates, through seedlings).

Pumpkins are flattened, weighing up to 7 kg, gray on the outside. When cut, there is dense orange pulp. The keeping quality is excellent.

Winter sweet

Sweet Winter pumpkin is a popular modern variety that is not prone to nitrate accumulation. Depending on the region and weather, mid-season or mid-late. Resistant to anthracnose disease. The stems are quite long.

Fruit weight 4 – 7 kg (sometimes twice as much); The outer color is spotted gray, the inner color is orange-yellow. The consistency is not loose. The taste fully justifies the name (about 8% sugar). Long-term storage.

Winter sweet

Winter dining room A 5

Chit

It ripens 4 months after germination, filling up to 2 – 3 kg. Easy to grow, not affected by anthracnose. Pumpkins are soft gray on the outside and deep orange on the inside. The seed chamber is small.

The pulp is not watery, slightly crunchy; sugar content over 9%, even in temperate climates.

Michurinskaya

A modern early ripening variety that ripens in 3 months. Produces fruits measuring 4–7 kg. Tolerant to drought and cold snaps (withstands even frosts down to -0.5 degrees). The stems are long. Pumpkins are segmented, spherical-flattened. The skin is gray and thin.

The pulp is thick, bright orange, fiberless; accumulation of sugars – up to 10%. Storage is long, and the sweetness increases 1 – 2 months after harvesting.

Marble

Mid-late, climbing pumpkin. It got its name Marble because of the contrasting spotted pattern on the skin. There are no cracks or white rot on the fruits; they are stored excellently. Weight 4 kg; the shape is spherical-flattened, with small ribs.

The average sugar content is 9%, the maximum is 12%. The pulp is not mealy, juicy and tender.

Orange honey F1

Climbing hybrid of medium ripening period, weighing 1.8 – 3.7 kg. Pumpkins are flattened and striped. From the inside they are very bright - red-orange.

The consistency is balanced in juiciness and density, the taste is excellent. Shelf life - about 5 months.

Orange honey F1

Marble

New

The stems are long and need pinching after the ovaries form. This mid-season (120 days) butternut squash produces club-shaped fruits. Can be stored for 8 months. When fully ripe, the skin is pinkish-orange.

The pulp is very juicy, orange in color; sugar content - 10%.

Guan Gua

Melon, like a pumpkin, this variety comes from China. It is characterized by large, elongated fruits up to 6 kg, but the largest are formed at the beginning of fruiting. The color of the peel of this species is yellow with a greenish mesh surface, on which there may be darker spots or stripes. The length of the fruit reaches 20 cm, and the diameter is about 10 cm. The pulp is yellow-orange with a reddish tint, dense, crispy in consistency, reminiscent of watermelon. The taste is sweet.

The number of seeds is small, all of them are concentrated in the center of the fruit. The Guan Gua variety is resistant to temperature changes and diseases of melons. It can be grown in a greenhouse and in open ground. The plant forms long vines up to 5 m. The variety is mid-season, its fruits ripen 60-80 days after emergence.

By the way! Melon, like pumpkin, is low in calories - only 35-40 kcal. Therefore, it can be used by people watching their figure and losing weight.

The variety was obtained thanks to the efforts of Russian breeders. A melon with this name shows maximum productivity in the southern regions. The plant forms vines of medium length up to 3-3.5 m. It is characterized by early fruiting. The first harvest ripens 60-65 days after seed germination.

The fruits of the Oka variety are flat-rounded with pronounced ribbing. The color of the peel is creamy with golden stripes, which enhances their resemblance to a pumpkin. The pulp is juicy, aromatic, rich orange in color. It has an oily consistency.

Pumpkins with an interesting taste

The typical pumpkin smell can attract or, conversely, repel - and then “camouflage”, the vegetable’s tendency to taste variety, helps out. This usually refers to the aroma and feel of the consistency.

For some, the most delicious variety is mealy with a nutty smell, while others prefer nutmeg notes. The palette is really large.

Sweet pumpkin varieties have different tastes. Variants of taste and aroma of the pulp:

Muscat

This is a special spicy aroma, subtle and pleasant. Inherent in many varieties bred on the basis of nutmeg pumpkin. Its intensity depends on the variety, degree of ripeness, and growing conditions. The most plump club-shaped forms:

Arabatskaya

Climbing, late (bred in Crimea), weighing 6 - 20 kg, orange inside and out. One of the most fragrant!

Pineapple F1

A productive mid-season hybrid weighing about 2 kg. The skin is beige, the flesh is dark yellow; sugar content up to 10%. During storage, the odor increases.

Old French varieties also have a classic nutmeg aroma, the most famous of which is:

Muscat de Provence (Muscat de Provence)

It grows excellently in the Russian climate - from 3 to 8 kg (or more). The timing is medium late. Pumpkins are beautiful - round, flattened, ribbed, brownish-red. The pulp is bright orange, not too watery; The sweetness is moderate, but the aroma is intense.

• There is a modernized version - Minimuscat (3-5 kg), which ripens early,
• as well as analogues from Russian breeders (Honey Princess, Honey Pie).

Muscat of Provence

Arbatskaya

Pineapple F1

Vanilla

In relation to pumpkin, it is considered a type of nutmeg flavor.

Pastila-Champagne

A popular variety without a “vegetable” pumpkin smell, very sweet and long-lasting. The taste is excellent both raw and after cooking. Weight 2 – 4 kg (up to 10 kg). The shape is oval, the skin is pinkish, the flesh is orange. Reviews about the aroma are varied: in addition to vanilla, you can smell watermelon and melon.

Dacha

An early compact variety belonging to the hard-bark pumpkin species. It ripens steadily in temperate latitudes, filling up to 3–5 kg and accumulating 6% sugars. The consistency is tender and juicy. The shape is oval, smooth. The outside of the fruit is striped, the inside is orange. Stored until January.

Dachnaya (source: irecommend)

Pastila-Champagne (source: 7dach)

Melon

Pumpkin and melons are close botanical relatives. It is not surprising that breeders managed to obtain a pumpkin with the taste of melon and its slightly sugary aroma.

Smile

It has unique characteristics: almost bush (1 meter), cold-resistant, early ripening (85 days), with a sugar content of 8%. The plant produces 5 – 7 orange “balls” weighing 700 – 980 g.

ist. kukuzjaka.livejournal.com

Sweet loaves

The modern variety Sweet Loaves is early, turban-shaped, fiery red inside and outside. Weight up to 5 kg. The pulp is not watery. Keeping quality is high. Scourges of medium length.

Other pumpkin-melons are also popular:

• Melon,
• Russian delicacy,
• Melon F1.

The early ripening Russian is unpretentious - fragrant, but not too sweet (sugar 4.5%).

Watermelon

Honey guitar. Mid-season, climbing, club-shaped; weight 3 – 15 kg.

ist. tomato-pomidor.com

Walnut

This taste and aroma is not for everyone, for connoisseurs and gourmets.

Butternut (Nut butter, Peanut butter)

Butternut squash are a whole group of “fashionable” nutmeg-type varieties. The ancestor comes from America. The fruits are early ripening, pear-shaped, portioned (half a kilo or a little more), with reddish-red pulp.

Hokkaido

This early variety comes from Japan. On its basis, many varieties were bred (Sweet Kashtan F1, Sweet Cob F1, Oreshek, etc.). Pumpkins are like jack-o'-lanterns; The fruit size is not too large. The sweetness is moderate, the consistency is mealy. The taste and smell are like roasted chestnut nuts.

Hokkaido

Peanut butter

Banana

It is generally accepted that there are banana-flavored pumpkins. In essence, it is a simple mealy-sweet taste, but the characteristic elongated shape gives rise to associations with this particular fruit. This is the Sweet Banana (Pink Banana) variety:

A mid-ripening pumpkin with long pinkish-yellow fruits. Weight 4 – 18 kg. The pulp is orange, without fibers.

author: ElenaSchvejka

Fruit cocktail

Sometimes the taste is pleasant, fruity, but vague, elusive. They are trying to somehow define it.

• Kogiku and Yokahama are exotic Japanese pumpkins with tropical fruit flavors.
• Spanish guitar and Apricot - with apricot flavor.
• Nadezhda – apple-pineapple flavor.
• Freckle - pear scent.

Kogiku (source: aadvark.livejournal.com)

Apricot

Freckle

Carrot

Honey Tokyo F1. A productive mid-season hybrid weighing about 3 kg. The dense dark yellow pulp is very rich in carotene.

Typical pumpkin

Unprecedented scope. The newest Russian variety for those who love pumpkin – with its unique taste and gigantic size. The sweetish fruits can weigh up to 20 – 30 kg (and this is not the limit).

Lists of pumpkin varieties according to various characteristics

For convenience, we have divided the sweetest varieties of pumpkin into several groups.

Small varieties

Modern gardeners are increasingly giving preference to small pumpkin varieties - the so-called “portioned” varieties. Their weight varies between 0.5 – 1.5 kg (up to 2 kg).

They are easy to carry, store, and, of course, easy to cook.

In addition, many of the “portions” are early ripening, with excellent ripening and accumulation of sugars. Breeders all over the world are actively working in the “portioned” direction, annually offering interesting new products.

• Vita
• Olga
• Orange Summer F1
• Orange Colon F1
• Pluto F1
• Sugar baby
• Sweet chestnut F1
• Smile

Orange Summer F1

For cereals

You can prepare porridge with any sweet and aromatic pumpkin: this will allow you to do without sugar. But cereals are best combined with starchy, not too juicy varieties. Their flesh is crispy, slightly dry, but without coarse fibers.

• Granddaughter
• Kids
• Zorka
• Chit
• Hope
• Sweet tooth
• Smile
• Tsukatnaya

Zorka

Pumpkin varieties for different regions

For the Middle Band

Breeders have developed many sweet-fruited pumpkin varieties and hybrids for the open ground of Central Russia (and regions similar in climate). In the early and middle stages of ripening, they can be sown directly into the ground (for example, in a potato field), although planting in warm beds, compost heaps, and barrels works better.

Mid-late varieties gain more sugar when grown through seedlings, with an extended growing season.

Sweet pumpkin varieties for the Middle Zone:

• Barbara F1
• Golden Dome
• Baby
• Michurinskaya
• Firstborn VNIISSOK F1
• Sweet banana
• Sweet pie

Firstborn VNIISSOK F1

For the Moscow region

• Arina
• Kolobok
• Medical
• New
• Orange Summer F1
• Sugar mace
• Sweet chestnut

Medical

For Siberia

• Vita
• Dacha
• Chit
• Medical
• Baby
• Michurinskaya
• Hope
• Orange Colon F1

For the Urals

• Apricot
• Zorka
• Sweetie
• Medical
• Honey August
• Sweet loaves

Ribbed

This is a hybrid Uzbek melon variety in the shape of a pumpkin, which is distinguished by its large fruit size. In central Russia, the harvest ripens in mid-August, and in the southern regions 10 days earlier. The species is recommended for cultivation in open ground, but initially the crops should be covered with film, and when the seedlings become stronger, the cover should be removed. The shape of the berries is oblong-round, the surface of the peel is ribbed, like a pumpkin, mesh, light yellow in color. The pulp is tender, very juicy, cream-colored. The Ribbed variety exudes a rich, pleasant aroma when ripe.

Reviews of the sweetest varieties of pumpkins 2019-2020

A useful and popular plant among gardeners, pumpkin, has dozens of varieties and varieties that are difficult for a beginner to navigate. Based on reviews and comments from practicing gardeners, you can find out which varieties of pumpkin are the sweetest.

The vegetable has a natural sweetness that allows it to be consumed fresh or steamed, without adding sugar. The greatest share of sweetness is present in “dessert” or “table” varieties of pumpkin:

• Chit;
• Smile;
• Almond;
• Melon;
• Honey;
• Muscat Provence.

Muscat of Provence

Seed packets are often labeled "sweet variety" or "can be eaten fresh" to help you purchase the right seeds.

Experienced gardeners note that late varieties of pumpkins, which in our climate need to be grown through seedlings, are especially sweet.

Important! The sweetness content of fruits is influenced by the characteristics of agricultural technology. Reduces the amount of sugar:

• excessive watering,
• adding fresh manure to the soil,
• reduced air temperature.

For the plant to successfully produce sweets, it needs to be planted in sunny areas, with loose and fertile soil. During the period of flowering and fruiting, abundant watering is necessary, but when the pumpkins ripen, it is stopped. The sweetest fruits are obtained in the hot summer.

Growing Cantaloupe Melon

Although the description of the plant indicates unpretentiousness, Cantaloupe cantaloupe cantaloupe is successfully grown in the middle zone, subject to certain rules of agricultural technology:

1. The soil should be loamy or sandy loam with an acidity index of about 6.
2. Planting seeds in the ground can only be done in regions with a warm climate. In mid-latitudes, seedlings are first germinated. During cold and rainy summers, it is better to grow melon in a greenhouse.
3. Seeds are planted in sun-warmed soil in early April at a distance of 70-90 cm from each other, placing 2-3 pieces in each hole. After planting, a polyethylene shelter is formed over the hole until flowering.
4. In cold weather, seedlings should be germinated in pots.
5. Frequent watering is harmful to melon. The plant is watered rarely, but abundantly, about 4-5 liters for each bush. A lack of moisture can only be indicated by yellowing of the leaves. Slight withering is considered normal for the variety.
6. Vegetables only need fertilizer when planted in poor soil. If manure or humus has been added to the soil since autumn, then there is no need to additionally feed the plant. If there is a lack of nutrients in the soil, nitrogen fertilizer, for example, ammonium nitrate or urea, is applied before flowering, and potassium-phosphorus fertilizer, for example, nitrophoska, is applied after flowering.
7. The vegetable needs regular loosening at least once a week, along with weeding and hilling after the appearance of side shoots on the main stem.