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  4. Preserved nutmeg-pumpkins

Preserved nutmeg pumpkins

How to cook it!


  • 1-3 pumpkins
  • ½ nutmeg
  • 3 chillies
  • 300 g rice vinegar
  • 60 g ginger
  • 300 g cane sugar
  • 200 g water
  • 1 dash of salt


Divide the pumpkins into two pieces, pit and peel them. After that, cut the pumpkins into cubes until you get ½ kg of pumpkin-cubes. Caramelize the cane sugar and add the rice vinegar, the water, the nutmeg, the ginger, the chillies and the salt and make simmer all with the cut pumpkins.

When they are al dente you can fill them in a clean jam jar and close them well. The preserved pumpkins are perfect with fish or crustacean.

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