Leslie Massey
Pepitas, also known as pumpkin seeds, are small, green, and packed with valuable minerals and protein. They have a mild nutty flavour and are a nutritious snack. Pepitas can be made by removing the seeds from the pumpkin and rinsing them under cold water to get rid of the guts and slime. After drying the seeds, they can be drizzled with olive oil, seasoned, and roasted in the oven. They can be eaten by the handful, sprinkled on salads, or added to homemade muesli, trail mixes, cakes, and biscuits. Pepitas can also be grown at home, with the Styrian Hulless, Kakai, and Lady Godiva varieties available in Australia.
| Characteristics | Values |
|---|---|
| What are pepitas? | Pumpkin seeds |
| How do they taste? | Mild nutty flavour |
| How do they look? | Small, green, pebble-shaped |
| How to prepare them? | Rinse the seeds, drizzle with olive oil, salt and season to taste, roast in the oven until light golden brown |
| How to eat them? | Eat them by the handful, sprinkle on salads, muesli, trail mixes, cakes, biscuits, soups, breakfast cereals, stir-fries |
| How to store them? | Store in an airtight container in a cool, dry place, away from direct sunlight |
| Which pumpkins have pepitas? | 'Styrian Hulless', 'Kakai', 'Lady Godiva' |
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What You'll Learn
Choosing the right pumpkin variety
Pepita pumpkins are a special type of winter squash called oilseed pumpkins. They are also known as naked-seeded pumpkins, as they lack the outer hull, making them easier to process and eat.
There are three varieties of pepita pumpkins available in Australia:
- 'Styrian Hulless' is the most common and the largest variety. It is an Austrian heirloom that dates back to 1870 and weighs between 3.5 and 5 kg.
- 'Kakai' is developed from 'Styrian Hulless' and weighs around 3.5 kg.
- 'Lady Godiva' is an American variety with smaller, ball-shaped fruits that yield a similar amount of seeds as 'Kakai'.
When choosing a pumpkin variety for pepitas, it is important to consider the size and yield of the seeds, as well as the space available for growing. 'Styrian Hulless' and 'Kakai' are larger varieties that produce a higher yield of seeds, while 'Lady Godiva' is a smaller variety with a higher number of fruits per plant.
Another option is to grow dual-purpose varieties, such as 'Snackjack', 'Eat-it-All', 'Streaker', 'Triple Treat', and 'Sweetnut', which have good-tasting flesh and hull-less seeds. These varieties may be a good choice if you want to use both the seeds and the flesh of the pumpkin.
In addition to the variety, it is important to follow the spacing guidelines on the seed packet and provide the necessary water, fertiliser, and pest protection. With the right care and variety selection, you can successfully grow pepita pumpkins and enjoy their tasty and nutritious seeds.
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Preparing the seeds
Pepitas are edible pumpkin seeds that are a nutritious snack. They have a mild nutty flavour and are small and green in colour. They can be consumed by themselves or added to various dishes like salads, muesli, trail mixes, cakes, biscuits, soups, and breakfast cereals.
- Begin by removing the seeds from the pumpkin.
- Place the seeds and guts in a colander and rinse them under cold water. Use your fingers to separate the flesh from the seeds and remove the slime and guts.
- Spread the rinsed seeds out on a baking sheet and let them dry for several hours.
- Drizzle the seeds with a couple of teaspoons of olive oil. Use your fingers to toss the seeds and coat them evenly.
- Generously salt the seeds to taste. You can also add other seasonings like cayenne pepper, seasoned salt, or even curry powder.
- Place the seasoned seeds on a baking sheet and pop them in the oven.
- Roast the seeds for about an hour, until they turn a light golden brown.
- Let the seeds cool for a few minutes before serving or storing.
- Store the pepitas in an airtight container in a cool, dry place, away from direct sunlight.
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Seasoning the seeds
Pepitas, or pumpkin seeds, are a tasty and nutritious snack. They have a mild nutty flavour and are packed with valuable minerals such as magnesium, manganese, copper, zinc and iron.
When it comes to seasoning the seeds, there are several options to choose from. Here are some ideas to get you started:
- Salt: This is the most common seasoning for pepitas. You can use regular table salt or even seasoned salt for an extra kick. Be generous with the salt, as it will enhance the natural flavour of the seeds.
- Olive Oil: Before roasting the seeds, drizzle them with a couple of teaspoons of olive oil. Use your fingers to toss the seeds and coat them evenly. This will give the seeds a richer flavour and a crispier texture.
- Cayenne Pepper: If you like your snacks spicy, cayenne pepper is a great option. Sprinkle it over the seeds before roasting, or mix it with olive oil for an even coating.
- Curry Powder: For an Indian-inspired twist, add a pinch of curry powder to the seeds before roasting. This will give them a warm, earthy flavour.
- Tamari Sauce: For a savoury snack, marinate the pepitas in tamari sauce before drying them in a low oven. This will intensify their flavour and give them a satisfying crunch.
When seasoning pepitas, feel free to get creative and experiment with different combinations of spices and sauces. You can also try mixing pepitas with other seeds, such as sesame and sunflower seeds, to create a tasty topping for salads, stir-fries, crackers, or even homemade pesto.
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Roasting the seeds
Pepitas, or pumpkin seeds, are a tasty and nutritious snack. They have a mild nutty flavour and are packed with valuable minerals such as magnesium, manganese, copper, zinc and iron. Before roasting, you'll want to remove as much of the guts and slime as possible. The easiest way to do this is by putting the guts and seeds in a colander and rinsing them under cold water, using your fingers to separate the flesh from the seeds. Spread the seeds out on a sheet pan and let them dry for several hours.
Once dry, it's time to roast! Drizzle the seeds with a couple of teaspoons of olive oil and use your fingers to toss them around to coat. Then, salt and season the seeds to taste. You can keep it simple with regular table salt, or experiment with seasoned salt, cayenne pepper, or even curry powder.
Pop the seeds into the oven and roast until they are a light golden brown, which should take about an hour. Let them cool for a few minutes, then enjoy! Pepitas can be stored in an airtight container in a cool, dry place if they last beyond the first day.
For a savoury snack, try marinating the seeds in tamari sauce, then drying them in a low oven. You can also toast pepitas in a dry pan, stirring continuously, and use them as a topper on salads and stir-fries.
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Storing the pepitas
Storing pepitas, or pumpkin seeds, is a straightforward process. The main factors that cause pepitas to go bad are air, heat, and moisture. Therefore, the key to storing pepitas is to minimise their exposure to these elements.
Firstly, raw pepitas should be dried in the oven or a dehydrator before storing. Spread the cleaned seeds on a sheet tray and bake at 250°F for one hour until they are crispy. Then, allow them to cool completely.
Next, transfer the dried pepitas to an airtight container or storage bag. Glass jars with tight-fitting lids are a good option as they are airtight, moisture-proof, and allow you to see the contents. If using clear containers, store them in a dark cabinet or wrap them in aluminium foil to protect them from light, which can degrade seed quality over time. For an eco-friendly alternative to plastic bags, you can use reusable silicone bags. To provide extra protection from moisture, add a silica gel packet to the container.
Finally, store the pepitas away from direct sunlight or heat sources. In an airtight container, pepitas can last for up to three months. If you have a large batch of pepitas or won't be able to use them within three months, you can extend their longevity by freezing them. Place the pepitas in a freezer-safe bag or container, removing as much air as possible. Stored this way, they should last for a year or more.
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