Pumpkin
Store it: The best way to store cut pumpkin is to wrap it tightly in beeswax wrap, cling wrap or bag and place it in the fridge. If using beeswax wrap, take the seeds out first.
Freeze it: Cooked or raw pumpkin can be frozen. Cut raw pumpkin and store in a labelled sealable freezer bag or container. If you have pumpkin puree you can freeze them in ice cube trays then transfer into a freezer bag or container.
Tip: Cut pumpkin will gradually develop a thin film of white mould, and if left even longer, some black or grey mould. If the pumpkin is still firm, the mould can be cut off (make sure you cut off about a centimetre extra of flesh beyond the mould) and eaten safely.
If the area around the mould is soft or wet, typically occurring when there is black or grey mould, this indicates that the mould may have penetrated into the flesh of the pumpkin. In this instance it is not safe to consume the pumpkin, regardless of whether the mould has been removed or not.
Here’s what you need to know about storing whole pumpkins:
- They should be stored in a cool place, such as your garage.
- Store pumpkins upside down (so the stalk is on the bottom).
- Don’t place them directly on the floor – use a piece of cardboard as a mat for the pumpkin.
- Stored this way, pumpkins can last up to 3-4 months.
