Cinderella pumpkins, because of their edible and sweet flesh, are perfect for baking and cooking. They are widely cultivated in France, where they are referred to as ‘Rouge Vif D’Etampes’. It’s called so because of the plant’s vibrant red color and the town of Etampes, where they were first found in the Île-de-France region, in the nation’s north-central region.
With its mild, sweet flavor, and juicy texture, winter squash – known as Cinderella pumpkins – is perfect for soups, sauces, purées, and curries. They can be steamed, baked, and roasted in addition to being used as decorations. Since their form matches that of the pumpkin featured in the 1950 Disney film, they were first brought to the US in the 19th Century, when they later earned the name ‘Cinderella pumpkins’.
Size And Taste Of Cinderella pumpkins
These pumpkins are a great option if you’re looking for unusual varieties. They have strong ribbing and are a rich, vivid orange color with overtones of crimson. The Cinderella is a medium to large-sized pumpkin with a weight range of 10 to 30 pounds, and an average diameter of roughly 10-15 inches (somewhat flexible in its size). The stem end is flattened despite its spherical shape.
These pumpkins carry a sweet and mild taste, which many people prefer in their food. Along with that, they are moist and have a creamy flavor to them. The most interesting part is that they also develop a sweeter taste when roasted due to the starch being caramelised and turning into sugar.
Culinary Uses For Cinderella Pumpkins
They might not be the finest option for cooking pies, because of their excessive water content. The extra moisture can seep out when baking and cause the crust to be mushy. However, they are a terrific option for dishes where the extra wetness is not a problem, such as in soups, sauces, and curries. Excess moisture is cooked off during roasting, which also brings out the pumpkin’s inherent sweetness.
It’s a good idea to cook, purée, and then strain the pulp before using it in recipes that call for Cinderella pumpkins. Simply spoon the pureed pumpkin into a big colander that has been lined with paper towels, and let it rest for 30 minutes or more. If you’re interested in seeing how much liquid you’re extracting, you can set a bowl beneath. If not, you can just let it flow into the basin.
Cinderella pumpkins that have been drained in this way can be used to make pies, cookies, quick breads, cakes, and muffins. Slice the Cinderella pumpkin into wedges using the ridges on the outside as a guide, then scrape out the seeds and debris. Rub the pumpkin flesh lightly with olive oil, sprinkle with salt, and roast for about 40 minutes at 400 F, turning the pumpkin flesh once. It is finished when a fork can be inserted easily into the flesh.
Storage Of Cinderella Pumpkins
You don’t have to worry about storage when it comes to Cinderella pumpkins. They can be preserved as a whole for up to six months when placed in a cool area far from the sunlight. When it comes to a pierced or used pumpkin, you can store it in your refrigerator for up to a week before it starts to deteriorate. Lastly, cooked pumpkin has a life of 3 days at max in the refrigerator.