Hokkaido pumpkin

Hokkaido Pumpkin, also known as Japanese red pumpkin or potimarron in some regions of Latin America, is a variety of pumpkin originating from Japan. Its name comes from the island of Hokkaido, where it is traditionally cultivated. This pumpkin stands out for its small to medium size, its rounded shape, and its hard, deep orange skin, which is edible and softens when cooked.

In cooking, Hokkaido pumpkin is valued for its sweet and mild flavor, with notes reminiscent of chestnuts, making it perfect for soups, purées, stews, and also for baking or roasting. Its flesh is a vibrant orange color and has a creamy texture after cooking.

Among its nutritional properties, Hokkaido pumpkin is low in calories and high in fiber, in addition to containing abundant vitamins A and C, antioxidants, and minerals such as potassium, which help strengthen the immune system and improve eye health.

In different Latin American countries, it may be found under names such as zapallo or auyama, although it is important to note that the Hokkaido pumpkin is distinguished by its edible skin and its sweeter, more delicate flavor compared to other traditional pumpkin varieties. It is ideal for adding texture and color to various dishes in both home and professional cuisine.