2. Type : Pumpkin
3. Product category : fresh vegetables
4. Species Golden Amber 346
5.Cultivation type: organic farming
6. Color: thick yellow flesh, firm, sticky, medium fruit, oval color, good texture, Round shape
7. Product weight : 3 - 6 kg.
8. Pumpkin size (W x Y)
◦ 6 kg. 30 cm x 14 cm
◦ 5 kg. 28 cm x 14 cm
◦ 4 kg. 26 cm x 16 cm
◦ 3 kg. 24 cm x 12 cm
◦ 2 kg. 22 cm x 12 cm
◦ 6 kg. 30 cm x 14 cm
◦ 5 kg. 28 cm x 14 cm
◦ 4 kg. 26 cm x 16 cm
◦ 3 kg. 24 cm x 12 cm
◦ 2 kg. 22 cm x 12 cm
9. Product shape: Beautiful Round shape with Thickly firm fruit
10.Packaging: put in a clear bag, ready to ship
11. Certificate : GAP
Nutritional Value
Thai pumpkins are a good source of vitamins A and C, which are antioxidants that strengthen the immune system, reduce inflammation, and boost collagen production within the skin. The pumpkins also provide potassium to help balance fluid intake, manganese to activate enzymes in the body, and some fiber to stimulate the digestive tract.
Applications
Thai pumpkins are best suited for cooked applications such as steaming, sautéing, roasting, baking, simmering, and frying. The pumpkin’s thin skin does not need to be peeled before consumption and is considered edible once cooked. When prepping, Thai pumpkins can be cut in half, deseeded, and then cubed, sliced, or quartered. The seeds can also be saved and roasted as a salty snack. Thai pumpkins can be used as a substitute in recipes calling for kabocha or butternut squash, and are frequently incorporated into soups, stews, and curries, or sliced and mixed into stir-fries. In Thailand, Thai pumpkins are commonly stir-fried with eggs to create a nutritious meal for children. The thick flesh can also be battered and fried into tempura, roasted and stirred into grain bowls, cooked into gratin, or steamed as a simple side dish. In addition to savory applications, Thai pumpkins can be used to flavor baked goods, cooked into a custard, or made into a puree for extended use. Thai pumpkins pair well with coconut milk, chile peppers, aromatics such as ginger, garlic, and onions, limes, lemongrass, herbs such as Thai basil, mint, and cilantro, carrots, bell peppers, and green beans. Whole Thai pumpkins will keep 1 to 3 months when stored in a cool and dry place.
Ethnic/Cultural Info
In Thailand, Thai pumpkins are popularly steamed in a dish known as Sankaya Fak Thong or Thai pumpkin custard. The word Sankaya translates to mean “coconut custard” and fak thong translates to mean “pumpkin.” The sweet dish is comprised of a hollowed Thai pumpkin filled with a coconut and egg custard-like mixture, which is steamed and served whole or sliced. Once cooked, the entire pumpkin is edible including the skin, and when the pumpkin is sliced, the custard also holds its shape creating a visually appealing dish. Sankaya Fak Thong is sold at local markets and restaurants across Thailand and is prized for its unique aesthetic and sweet, rich flavor. The dish is a favorite of both locals and tourists, and the recipe has also been widely adapted through online bloggers, becoming popular among Thai food enthusiasts in the United States.