Overview
- On Tuesday, multiple German agencies and news outlets reiterated that pumpkins with a clearly bitter taste may contain cucurbitacins, natural plant toxins that can cause nausea, vomiting and diarrhea.
- Most large supermarket carving pumpkins are bred to be edible, but ornamental varieties or homegrown fruit of unknown origin can be bitter and should be treated with caution.
- Do a small raw taste test of an unseasoned piece for bitterness before using unknown pumpkins, and discard any that taste noticeably bitter because cooking, freezing or canning will not remove the toxins.
- Use carved pumpkins promptly: once the rind is breached the flesh spoils quickly, so hollowed pumpkins should be processed and refrigerated right away or thrown out if left for days.
- Home growers should plant certified seed or buy young plants from specialist sellers to avoid crosses with ornamental pumpkins, and keep decorative gourds away from children and pets.