The pumpkin flowers are bright yellow-orange edible flowers which have been an integral part of Indian cuisine. They don’t just look beautiful but taste delicious too.

If you haven’t tried them before or want to know more about them. This blog is definitely for you.

 

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. Male flowers are long, pedicellate and grow straight from the stem. The female flowers, on the other hand, grow near the stem and have an ovoid ovary.

Availability of pumpkin flowers

These flowers are available in the market only briefly and with selected vendors.

Purchase and storage

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

One study found they contain notable amounts of sodium 11.5 mg, potassium18.2 mg, calcium 17.6 mg, phenols 17.39 µg/ml, flavonoids 17.13 µg/ml, antioxidants 51.65%, and anthocyanins 10.3 mg per 100 g, along with high levels of oleic (21%), myristic (15.99%), and stearic (15.19%) fatty acids. While another study states 100g of fresh pumpkin flowers contain 93.6 g water,1.3 g protein, 0.3 g fat, 1.3 g ash and carbohydrates, 3.8 g.

Culinary Use

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

Try it out and let me know your experience. Also, read about other lesser-known ingredients like Phodshi, coconut sprouts, onion flowers, and Kantola.