Keep pumpkins fresh for 3 weeks longer with expert's 35p hack using kitchen ingredient
Pumpkins will stay fresh much longer this autumn if you just implement one expert's method that uses one common kitchen item.
September kicks off soup season as the temperatures drop, prompting a shift towards hearty comfort foods as people begin to look for seasonal produce.
Pumpkins, with their rich flavour and nutritional benefits, are ideal for soup-making, as its natural sweetness and smooth texture of pumpkin make it a versatile ingredient that complements various spices, herbs, and vegetables.
However, pumpkins are known for their short shelf life due to their high water content—approximately 90 percent.
This makes them susceptible to dehydration and bacterial growth. Once harvested, they start losing moisture through their skin, leading to shrivelling.
Cutting into a pumpkin further exposes its soft interior to air, which accelerates bacterial growth, and in turn, causing spoilage.
Richard Price, a produce expert and director at Britsuperstore, shared an effective storage method that keeps them fresh for weeks using just one ingredient.
He explained: “Vinegar has a natural acidity, which creates an environment that is hostile to bacteria, which are responsible for causing the pumpkin to rot.
"Soaking the pumpkin in a vinegar solution can effectively remove any surface-level microbes, delaying composition.
“Vinegar also does a fantastic job at removing debris and dirt from the surface of the pumpkin’s skin. This dirt and debris may carry mould spores, while water helps to rehydrate the pumpkin’s outer layer, stopping it from drying out too quickly.”
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The expert recommended white vinegar due to its high acidity and neutral flavour. It’s also inexpensive and won’t leave any taste on the pumpkin.
Other vinegars, like apple cider vinegar, may work but could alter the flavour or leave a residue.
How to do it:
Preparing the solution:
Start by filling a large container with enough water to fully submerge the pumpkin. Mix white vinegar with water at a 1:10 ratio (one part vinegar to 10 parts water).
Soaking the pumpkin:
Submerge the pumpkin in the solution for 10 to 20 minutes, gently rotating it to ensure all sides are covered.
After soaking, either pat it dry or leave it to air dry in a well-ventilated area.
Rinsing the pumpkin:
Finally, rinse the pumpkin under fresh running water to wash away any remaining vinegar solution, ensuring the flavour doesn’t affect your dishes.
