Kent Pumpkins
Estimated Inventory, lb : 0
Description/Taste
Kent pumpkins are variable in size, depending on growing conditions, and are typically harvested between 1 to 4 kilograms in weight. The variety has a flattened, squat appearance with a broad middle and curved, blunt edges. The rind is hard, thick, tough, and ribbed with a semi-smooth and taut consistency. The rind also showcases a dark green-grey base hue, covered in irregular speckles, striping, and mottling that vary in yellow to orange hues. Kent pumpkins are challenging to cut raw due to their strong surface, but once cooked, they soften and can be easily handled. Underneath the rind, the yellow-orange flesh is solid, firm, and crisp when raw. The center of the pumpkin also encases a cavity filled with flat, cream-colored seeds suspended between stringy, moist fibers. Kent pumpkins develop a tender, creamy, and smooth texture once cooked. The flesh is the main portion of the pumpkin eaten and bears a sweet and nutty flavor.
Seasons/Availability
Kent pumpkins are available year-round in Australia, with a peak season in the fall through winter. Each state within Australia will have varying ripening times based on climate and growing conditions.
Current Facts
Kent pumpkins, botanically classified as Cucurbita moschata, are a commercial variety belonging to the Cucurbitaceae family. The sweet and nutty cultivar is one of the most cultivated pumpkins in Australia and is prominently sold as a culinary ingredient in markets across the continent. Kent pumpkins are also known as Jap pumpkins, Japanese pumpkins, and Jap Kent pumpkins in Australian markets. The variety is favored for its sweet, dense, and creamy flesh and thick, hard rind, allowing it to be shipped and stored for extended periods. Growers value the pumpkins for their long growing season, typically harvested 90 to 120 days after sowing. The variety is also tolerant to different soil types and warm growing conditions. Within Australia, Kent pumpkins are readily available and are marketed for raw and cooked culinary preparations. The variety has a versatile texture and flavor, allowing it to be used in a wide array of sweet and savory recipes.
Nutritional Value
Kent pumpkins have not been extensively studied for their nutritional properties. Pumpkins, in general, are a source of fiber, which helps the body regulate the digestive tract. Pumpkins also provide some vitamin A to maintain healthy organ functioning, vitamin C to strengthen the immune system, and vitamin E to guard the cells against the damage caused by free radicals. Beyond vitamins, pumpkins contain iron to develop the protein hemoglobin for oxygen transport through the bloodstream and potassium to balance fluid levels within the body.
Applications
Kent pumpkins have a sweet and nutty taste suited for fresh and cooked preparations. The entire pumpkin, including the rind, should be thoroughly washed before use to remove bacteria, and once cleaned, the flesh can be opened and lightly shaved over salads and slaws. Most consumers prefer to cook Kent pumpkins, and the pumpkin is easiest to cook whole. The tough nature of the rind softens after cooking, making extracting the flesh a more straightforward process. Kent pumpkins can be roasted, baked, and steamed. Once cooked, pieces of the flesh can be sliced into wedges and served as a simple side, or they can be diced and added to salads. Kent pumpkins can also be coated in honey and roasted, added to grain bowls, or simmered into soups, stews, and curries. In Australia, Kent pumpkins are popularly incorporated into vegetable medleys, added to savory pies and lasagna, used as an ingredient in quiche, or gutted, stuffed, and baked as a cooking vessel. In addition to savory culinary preparations, Kent pumpkins can be pureed or mashed and used as a filling in cakes, pies, bread, scones, and other desserts. Kent pumpkins pair well with herbs such as basil, parsley, rosemary, and thyme, avocado, leeks, tomatoes, bacon, coconut, parsnips, cinnamon, ginger, maple syrup, and nuts, including pine, walnuts, and pecans. Whole, unopened Kent pumpkins will keep for several months when stored in a cool, dry, and dark location. Once cut, Kent pumpkin slices should be wrapped and kept in the refrigerator, lasting 5 to 7 days. Cooked pumpkin can be frozen in a sealed container for six months.
Ethnic/Cultural Info
Kent pumpkins are sometimes used in The Great Australian Pumpkin Roll™, a famous event held in Goomeri, Queensland. The annual event is a part of the larger Goomeri Pumpkin Festival, typically celebrated in May, and the rolling competition is held on top of Policeman’s Hill, a local hilltop within the city. The Great Australian Pumpkin Roll™ attracts hundreds of spectators and participants, and the event is comprised of people rolling their pumpkin of choice down a hill. Whoever rolls their pumpkin the furthest with an underhand roll is crowned Pumpkin Roll Champion and wins a trophy, plaque, and cash prize. The Goomeri Pumpkin Festival is one of the largest pumpkin-centric events in Australia and was established in 1997 as a method to boost the economy. During this time, morale was low due to issues caused by drought and water shortages. A small group of Goomeri residents organized the first festival to lift spirits, and the event was a success. The city continued to hold the festival yearly as a new tradition and method to boost tourism. During the inaugural pumpkin roll in 1997, the event had 71 participants. In the modern day, the contest attracts hundreds of participants, as seen in 2009 when over 600 people entered the event.
Geography/History
Kent pumpkins are descendants of varieties developed in Japan and are prevalently cultivated and sold in Australia. Much of the variety’s history is unknown, but pumpkins, in general, were once carried with the First Fleet in 1788 and were planted in Australia. Pumpkins widely vary in appearance, shape, and flavor, depending on the species and variety, and over time, many new pumpkin varieties were introduced to Australia for commercial cultivation. Kent pumpkins are thought to have been created from selectively breeding and improving varieties from Japan. Since their debut in Australian markets, Kent pumpkins have become one of the most commercially successful pumpkin varieties and are widely seen in markets. Pumpkins can be grown in all horticultural production areas in Australia, including Western Australia, the Northern Territory, New South Wales, Queensland, Victoria, South Australia, and Tasmania. Today, Kent pumpkins are sold through local markets, retailers, and wholesalers across Australia. The variety is also sometimes planted and grown in home gardens for culinary use.
