If you haven’t carved your jack-o’-lantern yet, think about saving the insides. They could save your life.
Now that we’re in the midst of pumpkin season, it’s prime time to reap the benefits of this highly nutritious gourd.
The nutrients found in pumpkin’s orange pulp (the stuff you scoop out before carving those menacing faces) may help scare away some types of cancer and possibly slow the aging process, according to the Mayo Clinic.
Experts say that even before a pumpkin sprouts, the plant provides vitamin A, which is found in the edible the flowers on its vine. And once the fruit has matured, its seeds (preferably toasted) are high in iron and fiber. Parts of the seeds are used in Europe to treat bladder and prostate problems.
The main nutritional sources of the plant’s fruit — alpha carotene, beta carotene and lutein — are the components that give your pumpkin its color. They’re also converted by your body into vitamin A.
As for the slimy flesh of the pumpkin, it’s loaded with potassium.
When it comes to health benefits, nutritionists say that the ideal size for a pumpkin is about 3 to 6 pounds; these pie pumpkins are less watery and sweeter than the larger gourds used for many jack-o’-lanterns.
But there is a word of warning. According to the Mayo experts, it is not recommended that people eat pumpkins that have been carved and used for decoration.
The reason? If left unrefrigerated with candle glowing as a heat source, the gourd can become an ideal host for bacteria and mold and a risk for food-borne illness.
* If you’re in the mood for a little holiday cheer, you might want to wash down your pumpkin with a hot Apple Bee, a heartwarming little concoction made with Barenjager and apple cider.
Not nearly as nutritious as pumpkin — but, depending on the circumstances, just what the doctor ordered — the main component, Barenjager, is a golden honey liqueur imported from Germany.
The 500-year-old, 70 proof cordial is a combination of vodka, herbs and Yucatan honey — give it a smooth, sweet taste.
It can also be used in tea, food recipes, poured over ice cream or combined with its more potent sibling, Jagermeister.
The Apple recipe is easy: Warm your apple cider over a low flame; pour into a mug; and 1 to 2 oz. of Barenjager to taste.