Inventory, 40 ct : 8.15
This item was last sold on : 11/22/23
Mini pumpkins are small in size, averaging seven centimeters in diameter and weighing six ounces to two pounds, and are squat, round, and flattened in shape with a small, light brown stem. The smooth rind is deeply ribbed, firm, and bright orange. The flesh is pale orange-yellow, dense, and moist encasing a small central cavity with fibrous pulp and flat, cream-colored seeds. When cooked, Mini pumpkins are tender and smooth with a mild, slightly sweet taste.
Mini pumpkins are available in the fall through winter.
Mini pumpkins, botanically classified as Cucurbita pepo, are miniature fruits that grow on compact vines and are members of the Cucurbitaceae family along with gourds and squash. Mini pumpkins are not pumpkins but are botanically regarded as a type of gourd, and there are many different varieties of Mini pumpkins including the most well-known variety, the Jack Be Little or abbreviated as JBL. Mini pumpkins are predominately used as an ornamental and are commonly found as a table decoration, but they can also be cooked and used in a variety of culinary applications. Mini pumpkins are also favored by home gardeners for their ability to be grown in compact spaces creeping along trellises and fences.
Mini pumpkins contain some beta-carotene, vitamins A, C, and E, iron, potassium, and magnesium.
Mini pumpkins are best suited for cooked applications such as baking or roasting. The tops can be sliced off, the pulp and seeds removed, and the pumpkin can be roasted by itself or stuffed and baked. Mini pumpkins make a perfect serving bowl for savory dishes such as curries and soups including pumpkin tortilla and pomegranate lentil. They can also be stuffed with sausage and kale or blends of grains with roasted winter vegetables. In addition to savory dishes, the pumpkins can also act as a ramekin for custards, pumpkin pie, crème brulee, apple crisp, or pumpkin cheesecake. Mini pumpkins pair well with black beans, quinoa, couscous, Brussel sprouts, cauliflower, mushrooms, garlic, red onion, green onion, currants, pine nuts, cinnamon, sage, and thyme. They will keep for a couple of months when stored in a cool and dry place.
Mini pumpkins are commonly found whole on fall displays arranged with other squashes and gourds, but consumers in the United States are also using the petite fruits in many do it yourself projects. Mini pumpkins can be hollowed out and stuffed with a candle to make a small votive, hollowed out and used as a vase for flowers, or kept whole and decorated with paint pens and sharpies to create name placards for dinner tables.
Pumpkins are native to Central America and were spread across the globe via explorers and trade routes. The exact origins of the Mini pumpkin are unknown, but today they can be found at farmers markets and specialty grocers in North America, Europe, Asia, Australia, and Central America.
Restaurants currently purchasing this product as an ingredient for their menu.
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|University Club||San Diego CA||619-234-5200|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Bottega Italiana-UTC||San Diego CA||858-404-0799|
|The Crossings||Carlsbad CA||760-444-1800|
|Carte Hotel||San Diego CA||619-365-1858|
|Continental Catering Inc||La Mesa CA||907-738-9264|
|San Diego Yacht Club||San Diego CA||619-758-6334|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
Recipes that include Mini Pumpkins. One is easiest, three is harder.