Harvest time: Harvesting and storing pumpkins

Harvesting pumpkins: What you need to know

Summer squashes and the first zucchinis can be harvested 4 to 6 weeks after planting or 6 to 8 weeks after direct sowing. The first individual fruits of these plants should not be allowed to grow too large. Otherwise, you run the risk of your plant running out of energy to form new flowers into fruit. Winter pumpkins, such as the spaghetti squash, should be harvested before the first night frost. Even light frosts will severely damage the tropical plant and the foliage will die.

Harvest time: When are pumpkins ready to harvest?

Pumpkins are in season in the fall and are used in a variety of ways. Depending on the variety, pumpkins are ready to harvest from mid-August at the earliest. However, most varieties are only harvested between September and October. The right time for harvesting depends on the pumpkin variety and its use. However, all pumpkins are generally harvested before the first frosts.

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How to recognize a ripe pumpkin

You can recognize a ripe pumpkin by its variety-specific colouring and the woody, brown-discoloured stem. At the end of the season, the leaves of the pumpkin plant die off and the stem becomes woody. You can also tap it with your fist. When it is ripe, it usually has a hollow sound. Once the pumpkins have reached their final size, place them on a dry surface, e.g. a stone, and leave them to ripen on the plant. To harvest it, cut off the top of the stem with a sharp knife. It is important that the stem remains attached to the fruit so that no bacteria or other pathogens get into the fruit. This applies to all damaged areas on the pumpkin, which is why you should handle the pumpkins very carefully during and after harvesting. Otherwise you risk rot.

Storing pumpkin properly: here's how to do it

The fresh pumpkins are first stored dry and warm in a room or greenhouse until the skin has hardened and can no longer be damaged with a fingernail. Once the skin is hard, the pumpkin berries must be stored in a cool, well-ventilated storage room at 10 - 15 °C. For long-term storage, the skin must not have any scratches or dents and the stem base should also be undamaged. It is best to hang them in nets or boxes above the ground to ensure good air circulation. Depending on the variety, they can be stored for around three to six months (some varieties even longer). Another alternative is freezing. This method is also suitable for summer squashes and you can enjoy your harvest for a very long time. The fruit is cut into small pieces, blanched for two minutes and then frozen. To use the pumpkins again later, steam them unthawed. As the pumpkin harvest is often plentiful, you can also pickle pumpkins or process them into compote.

We wish you every success and a rich pumpkin harvest! If you have any questions or comments, please write to us at magazin@fryd.app.

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