In reality, more than this year's harvest, I should refer to last year's harvest since in this part of the hemisphere the pumpkins are just starting to come out.
We are finishing consuming at home what we harvested in May-June of this year before the rigor of the first frosts ended up burning them.
By the way, I have been told that you have to let them take a little cold because, as happens with citrus fruits, the cold concentrates the sugar they contain even more: is it true?
In the photo, a pumpkin of the anco-batata variety, that is, a new sweet potato also called sweet potato.
Oh we have these cute little pumpkins in Thailand - they grow sooo fast and here they grow all year round. I super enjoy cooking with them cos they are so easy to peel and with few seeds.
I've seen Thai people locally creep them UP like vines, rather than growing them on the ground - the humidity here and the thin skins combined not great in terms of rot. And so they trellis them up the sides of the rice barn and create a little sling support for the baby pumpkins.
Next time I see it I'm gonna take photos and post about it.
Oh i didn't know that about the cold! But it makes sense!!!!! Some plants - like elder - need cold to smell good. Roasting pumpkin also brings out the sweetness!
This is the first time I saw this kind of pumpkin. It looks very different from what I used to. Pumpkins here in the Philippines look different.This one is cute and looks delicious @goisal 🥰