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The benefits of vegetables and fruits have been known for a long time. To preserve their beneficial properties for the winter, housewives resort to various methods of preservation. Dried pumpkin stands out among vegetables due to its ease of preparation and beneficial properties.
The benefits and harms of dried pumpkin
The benefits of dried pumpkin have been known for several centuries. Pumpkin was used by doctors and healers in the manufacture of medicines, ointments and tinctures. It is rich in beta-carotene, pectin and easily digestible sugars. The chemical composition is also amazing - calcium, phosphorus, fluorine, zinc, copper, iron, magnesium, sodium and potassium. In addition, pumpkin fruits are rich in vitamins A, C, E, Pp, as well as rare vitamins K and T, and these substances are responsible for the rejuvenation of the body.
With such an excellent composition, dried pumpkin can have a magical effect on the human body. Regular consumption helps fight depression and insomnia. Dried pumpkin also has a positive effect on the body’s immune system and helps with spring vitamin deficiency. Other positive properties of this product include:
- Eye protection from acute inflammatory diseases, vision support.
- Strengthening the walls of blood vessels and normalizing blood pressure.
- Removing toxins and waste from the digestive system.
- Cleanses the kidneys due to its diuretic properties. Dissolution of kidney and bladder stones.
- Relieving pain in cardiovascular diseases. Stabilization of heart rate.
- Tissue regeneration and natural rejuvenation of the body.
Despite all its usefulness, there are several restrictions when using this product. Doctors advise avoiding it for people suffering from acid-base imbalance or diabetes. Also, do not forget that with increased acidity of gastric juice, dried pumpkin can cause gastritis and other stomach damage.
Calorie content of dried pumpkin
When dried, pumpkin loses most of its water, so the sugar content in its composition increases. The table of energy value of dried pumpkin per 100 g of product is as follows:
- proteins - 1.8 g;
- fats - 0 g;
- carbohydrates - 8.4 g.
The total calorie content of the product is 41 kcal. Such low values make pumpkin an excellent assistant for weight loss. Its inclusion in the diet allows you to achieve impressive results in a short time.
How to dry a pumpkin
The key to an excellent dried product is choosing the right variety. Forage species should not be used. The best choice would be late-ripening and hard-barked varieties - “Table Sweet”, “Buttercup”, “Winter Sweet” and “Blue Hubbard”. It is possible to use early-ripening Acorn, but due to its greater water content, the drying process will take a long time.
Pumpkin fruits must be intact, without visible damage. There should be no plaque or suspicious spots on them.A prerequisite is the integrity of the tail - this is a kind of guarantee of maintaining the juiciness of the fruit and the absence of internal damage.
Preparing pumpkin for drying takes place in several stages. Initially, the fruits are washed in running water and wiped dry. Then they are cut in half and the fibrous core with seeds is removed. After that, peel it and cut it into small slices about 3-4 cm.
Drying pumpkins in the fresh air
The easiest method for preparing dried pumpkin is air drying. The only condition for this is sunny weather and constant supervision. In this case, the process takes up to 2 weeks.
First, you need to place the pre-cut pieces of pulp on a baking sheet and cover them with parchment paper - this will avoid direct sunlight and provide excellent ventilation. The pieces must be turned over once a day. After a week of such drying, you can remove the parchment and continue drying in direct sunlight. In a week the product will be ready.
Recipe for dried pumpkin in the oven
Drying in the oven is a fairly common method of preparing vegetables. To do this, you need to arrange the pieces on a baking sheet in one layer, leaving a small space between them. During cooking, keep the oven door slightly open to allow excess moisture to evaporate.
Initially, the oven is preheated to 60 degrees, after which a baking sheet is placed in it.5 hours pass in this mode, then the baking sheet is taken out and the pieces are turned over. Next, the oven is heated to 80 degrees, and the vegetable is heated for about 2 or 3 hours until fully cooked.
Sweet pumpkin pieces dried in the oven
Even though the finished dish itself contains enough sugar, some people strive to achieve maximum sugar content. The end result is a dessert dish. To do this, boil the pumpkin pieces in sugar syrup for 5 minutes and then roll in sugar or powdered sugar.
When it comes to oven temperature, keep in mind that excessive heat will cause the sugar to caramelize quickly. The maximum possible temperature for this procedure will be 50 degrees. In this case, the total drying time, taking into account one turning of the pieces, increases to 9-10 hours.
How to dry pumpkin in the dryer
The use of modern methods of drying vegetables and fruits greatly facilitates the work of housewives. An automatic electric dryer allows you to get a high-quality product without much hassle. Moreover, its several levels allow you to prepare a large amount of delicacy at one time.
First of all, place pumpkin slices on each of the drying racks. There should be empty spaces between the slices for better air circulation. After installing all the grates in place, close the dryer lid, turn on the device for 2 hours, after which each of the pieces should be turned over. The temperature in the device is automatically maintained at 50-60 degrees. Total cooking time is up to 12 hours.
What can you make from dried pumpkin?
The finished product has a sweet taste and retains all the beneficial properties of the fresh product, therefore it is often used in combination with other dried fruits to prepare various vitamin mixtures. The most popular recipe for a dish with dried pumpkin is:
- 100 g prepared pumpkin;
- 100 g dried apricots;
- 100 g walnuts;
- zest of one lemon;
- 100 g liquid honey.
All ingredients are ground through a meat grinder and mixed. The finished mixture is placed in a jar. Daily use 1 tbsp. l. Such a product allows you to forget about the lack of vitamins and improves overall well-being.
How to store dried pumpkin
Compliance with the correct storage conditions allows you to extend the shelf life of the finished product by an order of magnitude. The best option for pumpkins is a room with a relative humidity of no more than 60% and an air temperature of 10-15 degrees. A prerequisite is the absence of direct sunlight. The finished product is stored in fabric bags or tightly sealed glass jars.
Protected from harmful insects, pumpkin can be stored for up to one and a half to two years. Violation of storage conditions leads to the rapid appearance of mold and spoilage of the product. There is a secret that can extend the shelf life by a couple of months. At the bottom of the jar where dried vegetables are stored, you need to put a couple of leaves of parchment paper - this will absorb excess moisture.
Conclusion
Dried pumpkin is a storehouse of healthy vitamins and minerals. Its miraculous effect on the body makes it an invariable assistant in maintaining immunity. A simple method of preparing this dish will provide the family with a supply of nutrients for the whole year until the next harvest.
