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Pumpkin or watermelon (Cucurbita maxima – The largest or the largest pumpkin).

The fruit is bulky, spherical and often weighs up to 50 kg, although even heavier pumpkins have been reported. It is used in the preparation of sweets, in sweet or savory pies and for decorative purposes.

As a custom in the USA they typically make traffic lights on the eve of All Saints’ Day on October 31 (Halloween).

Store for several weeks (up to months) in a well-ventilated area at room temperature. The ancient Chinese, in fact, used its shell as a place to store medicines and herbs. Its cut pieces can be kept in the refrigerator for a few days or in the freezer.

Nutritional value of pumpkin

Indicatively, a cup of cooked pumpkin flesh, without salt, contains 1.76 g. protein, 0.17 g. fat, 0 gr. cholesterol and 12 g. carbohydrates (of which 2.7 g of fiber and 5.1 g of sugar). Consuming such a large amount of cooked pumpkin offers us more than 100% of the body’s daily needs for vitamin A, 20% for vitamin C, 10% for vitamin E, riboflavin, potassium, copper and manganese, and at least 5% in thiamine, vitamin B6, folic acid, pantothenic acid, niacin, iron, magnesium and phosphorus.