Rare Pumpkin Varieties

Identification

• Pumpkins are grown on vines all over the world. Almost all of the pumpkin's plant has a use; its flowers are edible as well as the seeds and flesh. While most pumpkins are orange in color, some are green or yellow. Most pumpkins in the United States are grown in Ohio, Illinois, California and Pennsylvania, but some rare varieties are cultivated in countries as far away as Iran or Italy.

Types

• The Marina di Chioggia or Chioggia sea pumpkin evolved from Venice, Italy in the 1600s. This rare pumpkin received its name for the fishing village of Chioggia, where it was first cultivated. Marina di Chioggia is an unusual shade of blueish green and is covered with bumpy "warts." Inside, the flesh is deep yellow-orange. Total pumpkin weight is around 10 lbs. This rare pumpkin is perhaps one of the best pumpkins to cook over a hot grill and drizzle with olive oil and spices. Iranians often use both pumpkin flesh and seeds in cooking recipes. One of the newest pumpkin varieties grown in this region is simply named Iran. This pumpkin is a large variety with very different looks, with patches of gray, green, white and reddish-orange on its surface. Iran is a favorite in Iranian recipes because it has a distinctive aroma and flavor. Many people put this pumpkin in stews or soups. The seeds of this pumpkin are delicious roasted and salted.

Uses

• Both traditional pumpkins and rare varieties are eaten a variety of ways. Pumpkins are full of vitamin A and potassium, making them a healthy additive to soups, pies or breads. Pumpkin seeds are good for roasting. The rare Marina di Chioggia is considered the finest pumpkin for roasting or grilling and has an unusual flavor and aroma when cooked. Pumpkin is often ground and placed in feed for livestock animals. Rare or unusual pumpkins make interesting fall decorations for Halloween or Thanksgiving.

Selection

• No matter which pumpkin you choose, you can pick a perfect pumpkin if you keep a few things in mind. Look for a pumpkin that has 1 to 2 inches of stem, which will ensure that your pumpkin stays fresh longer. Pumpkins with stems cut too closely, often decay more quickly. Choose a pumpkin that has a smooth skin, free of bumps and bruises. Shape is not important if you are using pumpkins for cooking; uneven or lopsided pumpkins taste as good as uniform pumpkins.