If anything signals fall, it’s the much-anticipated sight of pumpkins. No matter the color, shape, or size, pumpkins provide a pop of autumn excitement after a long growing season.
Whether you plan to decorate your porch or mantle, roast pumpkin seeds in the oven, or bake a pumpkin pie from scratch, pinpointing the perfect harvest window is important for both consuming and decorating purposes.
Once picked from the vine, pumpkins do not continue to ripen, and their sugar content does not increase. If harvested too early, the fall fruit will not only lack its classic sweet flavor, but its shelf life is drastically shortened. When harvested too late, you’ll have a soft and mushy pumpkin.
Thankfully, the autumn favorite puts off straightforward cues when they’re ready to be picked, so you don’t miss the window of opportunity. Here, our experts share their professional tips to ensure a timely harvest alongside proper curing and storage instructions.
Signs Your Pumpkin is Ready for Harvest
There are several indicators to help you determine the best time to harvest your pumpkins. First, David T. Handley, Ph.D., Vegetable and Small Fruit Specialist, University of Maine Cooperative Extension, encourages you to note the estimated number of days to maturity on your seed packet. “While this can vary considerably between different varieties, locations, and growing seasons, it will give you a rough idea of when to think about harvest,” he says. Typically, pumpkins range from 90 to 110 days from seeding to harvest, however, here are the telltale indicators your pumpkin is ready to be picked.
‘Ground Spot’ Color
“Look on the side of the fruit that was resting on the ground for a dark yellow to orange ground spot,” says Handley. If the color is still green or light yellow, the fruit needs more time on the vine. “Once the ground spot has turned orange, the fruit can be harvested and will ‘color up’ off the plant if kept in a warm, dry place.”
Dying Vines
“Late in the season, the vines will begin to yellow and look unthrifty,” says Handley. “If the fruit has started to color at this point, it is best to cut them from the vines and let them finish coloring off of the vines to prevent any disease problems on the plants from moving into the stems and fruit.” Keep an eye out for dying leaves, as this indicates harvest time is near.
Many farmers use the fingernail method when testing a pumpkin’s harvest window. To do this simply push your fingernail into the skin of the pumpkin. If ready for harvest, your fingernail will make a dent; if the fruit isn’t ripe, it will leave a puncture.
Stem Color and Hardness
As the fruit matures, the stems will darken and become quite woody. This is the ideal time to harvest. “Fruit picked while the stems are still light and soft will probably not mature properly and have a short post-harvest life,” Hadley says. However, he warns not to wait until the stems turn brown to harvest, as this will make the pumpkins less attractive and may allow disease issues to migrate from the plants onto the stems and fruit.
Dull Skin
Pumpkins that are still maturing on the vines host a shiny and bright exterior that will reflect the sun’s light. A mature pumpkin rind that is ready for harvest will appear dull or matte. Choose a pumpkin with a dull complexion for successful curing and storing.
Fully Developed Color
While pumpkins come in a variety of colors ranging from orange to white and bluish-gray when a pumpkin has reached its mature color, it is ready for harvest, and the seeds inside are mature and capable of producing a healthy crop next season. Be sure to note the mature color located on your seed pack.
How to Harvest Pumpkins
Tools Needed:
· A clean pair of pruning shears or loppers.
· A basket for harvesting.
· Gloves to protect your hands against the prickly vines (optional).
“Sheers work well for small-sized pumpkins; however, when the fruit has stems with more than ¾ inch diameter, loppers work best,” explains Handley. “Harvesting pumpkins involves the use of sharp tools, so it’s important to be careful,” says Hadley. Using a clean tool (disinfected with alcohol, hydrogen peroxide, or warm water and soap), follow Hadley’s instructions for a successful pumpkin harvest.
1. Carefully cut the stem near where it meets the vine but not close to the fruit, leaving a 3-to-4-inch stem. (Or a longer stem if you desire.) This will give you a bigger handle to maneuver the fruit and can improve the shelf life of the pumpkin.
2. Be careful not to break the stem off of the fruit, as this will allow disease organisms (fungi, bacteria) to move into the fruit through the wound and cause it to rot. Think of the stem as a barrier against bacteria and fungi.
3. Once you’ve cut the stems, you’ll need to start the curing process. Once cured, your pumpkins can rest happily on display.
Do not carry the pumpkin using the stalk as a handle; it might cause the stalk to separate from the pumpkin. Instead, hold your pumpkin at the base.
How to Cure Pumpkins
If you want to enjoy this fall staple for longer than a few weeks, the pumpkin must be cured. Curing is a simple process that allows the pumpkin’s skin to harden, protecting the inside flesh from deterioration as it rests in a warm, dry place. When cured properly, you can expect your pumpkin to sit in top shape for three to six months.
When selecting pumpkins to cure (and store), Emily Scott, owner of Scott Farm in Maine, encourages you to choose pumpkins with a healthy stem and fruit body free from soft spots and blemishes.
Choose a warm and sunny location with proper airflow, such as a window sill, sunroom, deck, greenhouse, shed, garage, or a dry area of your garden, with curing temperatures of 80 to 85
degrees Fahrenheit. Next, place the pumpkin on its side and rotate it every other day. The curing process will take a total of 10 to 14 days. Orange pumpkins can cure in the sun, white or other colors should cure in the shade.
To create a moisture-tight finish, after the curing process is complete, simply apply a light coat of organic olive oil to the pumpkin before storing.
How to Store Pumpkins
“The best way to store a pumpkin is in a cool, dry place such as a basement, cellar, or garage and out of direct sunlight,” explains Scott. “The ideal temperature should be between 50 to 55 degrees Fahrenheit with a relative humidity of 50-70 percent as this will prevent freezing or rotting.”
Pumpkins should never be stored on the ground (especially concrete) or touching each other to reduce the chances of rot or disease spreading. “You can place a dehumidifier nearby to absorb moisture and help regulate humidity levels.”
