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Mini pumpkins are a petite, ribbed version of the common large, orange pumpkin and weigh about five to seven ounces. An attractive deep-orange color, the outer surface of this tiny pumpkin is usually much smoother than traditional pumpkins.
Mini pumpkins are available in the fall.
There are several varieties of mini pumpkins the most common variety though is the Jack B Little or J.B.L pumpkin. Botanically speaking mini pumpkins are not really pumpkins but rather a type of gourd.
The mini pumpkin is most commonly used for ornamental or decorative purposes. Though small and containing very little flesh they can also be used for culinary purposes. They are excellent hollowed out, stuffed and baked and also make a perfect serving bowl for custards, curries and soups.
Mini pumpkins thrive in rich soils and prefer full sun. As a vining plant they can be grown in a garden, planter or on a trellis or fence. Each plant can produce between eight and ten pumpkins. Mini pumpkins are ready for harvest when they are vivid orange in color and the stem has dried to a dark brown hue.
Recipes that include Mini Pumpkins. One is easiest, three is harder.
|Half Baked Harvest||Nutty Wild Rice and Shredded Brussels Sprouts Stuffed in Mini Pumpkins|
|Pham Fatale||Saffron Pumpkin Soup Served in Mini Pumpkins|
People have spotted Mini Pumpkins using the Specialty Produce app for iPhone and Android.
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