The pumpkin flower is one of the edible flowers that are a part of many Indian cuisines. The flowers are bright yellow to orange blooms. They are fragile, beautiful and taste delicious.

Since we grew pumpkins this year, we had plenty of these beauties. We used some of the pumpkin flowers while the pumpkins grew up to 3-6kgs in size. Some are still growing further.

 

About Pumpkin Flowers:

During the blooming phase, the male flowers bloom first, and then the female flowers. The male flowers are consumed as a delicacy while the female flowers grow into gorgeous pumpkins. Differentiation of the same is based on the structure of the flowers.

Availability:

These flowers are available in the market only for a short period and with selected vendors.

Purchase and storage:

Pumpkin flowers must be purchased fresh. The colour of the flowers should be bright and the petals should be firm and not shrivelled.

The flowers are to be stored in airtight containers or zip-lock bags for a few days.

Cleaning and Usage:

• These flowers come in bunches. Open the bunch carefully.
• Remove the stalk/stem of the flowers.
• Then remove the calyx and centre of the flower.
• Wash the flowers under running water (just before use) and then pat dry with a muslin.

Nutrition Facts:

Pumpkin flowers are a source of vitamins A, C, folate, magnesium, selenium, etc.

These flowers are a great source of antioxidants and are good for fertility, immunity, healthy eyes and skin.

Culinary Use:

• Fritters ( Bhajiya style)
• Phulo Bhajja ( Oriya and Bengali Cuisine)
• Mathapoo Thoran-(Pumpkin flower stir-fry, Kerala cuisine)
• Salads

Do try it out and let me know your experience. Also, read about other lesser-known ingredients like Phodshi, Palmyra Sprouts, and Kantola.