Published on: 2026-09-10
Source: Moscow Government – Правительства Москвы –
An important disclaimer is at the bottom of this article.
September 10 marks Pumpkin Day — an unofficial holiday dedicated to the harvest season in most Russian regions. By this date, the fruits have managed to accumulate sugar and aroma. Moscow markets offer more than 15 varieties of pumpkin. Both individual fruits and large specimens are available for sale. Suppliers bring the harvest from the Krasnodar Territory, Volgograd, Lipetsk, Moscow, and Tambov regions, as well as from the Chechen Republic.
Varietal Features
Pumpkin varieties differ in shape, size, ripening and storage periods, taste, as well as flesh density. At fairs, three main types are presented: butternut, large-fruited, and hard-rind.
Muscat pumpkins are the sweetest and most aromatic. They have a thin rind and bright orange, buttery flesh with a high content of sugar and carotene. They ripen later than others and can be stored from six months to a year. The varieties “Guitar,” “Pearl,” “Bottle,” and “French” are sold at fairs on Yunykh Lenintsev Street, Chelyabinskaya, Mosfilmovskaya, and on Michurinsky Prospekt.
Large-fruited varieties are cold-resistant and store well. Under the right conditions, their fruits keep until spring. They can be round or flattened and may weigh up to tens of kilograms. On Milashenkova Street (property 14) you can find “Estamp” — a French variety from the 19th century with fruits up to 15 kilograms. On Semenovskaya Square (property 4), they sell “Gribovskaya Winter” — a variety developed back in 1972, with dense sweet flesh and gray-colored skin. The widest selection of large-fruited varieties is on Lilac Boulevard (property 60). There they sell the “Pink Banana” with elongated pinkish-orange fruits that are so sweet they can be eaten raw.
Hard-shelled pumpkins ripen earlier than others and are undemanding. After ripening, the rind becomes hard and woody. The fruits are usually small, valued for their large seeds with a dense shell. The pulp is often coarse and less sweet, so these pumpkins are good for savory side dishes, purees, and baking with meat. The “Almond 35” variety, bred back in 1950, is sold at the fair on Novinki Street (property 31). There, you can also find the early-ripening “Hazelnut” with individual fruits about one and a half kilograms and a characteristic nutty aftertaste.
Pumpkins of various varieties can also be found on Profsoyuznaya and Krasnoarmeyskaya streets, as well as on Akademika Pavlova Street and Dmitry Donskoy Boulevard.
Use and storage
Pumpkin is a versatile product. It is baked whole or cut into wedges, used to make pureed soups and porridges, and also included in baking recipes — for example, pumpkin pies, muffins, and pancakes. The dense flesh of large-fruited varieties is well suited for stewing with onions and carrots, while sweet butternut pumpkin is convenient to turn into puree for desserts or to add to risotto with cheese and sage.
Not only the fruits but also pumpkin seeds are edible. Seeds are a valuable plant source of zinc and magnesium. They can be dried, added to salads, porridge, and baked goods, and they are also used to produce oil that is in demand in cooking and cosmetics. At fairs, pumpkin seeds are sold separately, including peeled, ready to eat.
To extend the shelf life of a pumpkin, it is worth choosing whole fruits without damage, necessarily with a stem. Whole pumpkins should be stored in dry, cool, and dark places. In such conditions, muscat varieties keep fresh for up to six months, while large-fruited ones can last until spring. If the pumpkin is already cut, it should be stored in the refrigerator, with the cut tightly covered with cling film.
Anatoly Selmenev, a participant in the Moscow fair on Lilac Boulevard, shared his culinary ideas.
“I make juice from pumpkin: I take the pulp, add an apple — it turns out to be a wonderful drink, sweet, aromatic, and no sugar is needed. The sweetest of all varieties is probably the ‘gray volzhanka.’ I also bake the flesh right in the pumpkin — a very successful combination: both healthy and tasty,” said Anatoly Selmenev.
From the 16th century to the present day
It is believed that pumpkin appeared in Russia in the 16th century. It quickly took root due to its unpretentiousness and high yield, becoming one of the familiar crops.
A significant advantage of the pumpkin was its storability — the fruits could be stored all winter in a cool place without any special conditions. Thanks to this, in poor harvest years, pumpkin became an essential food reserve. Before the potato became established in the diet of Russian peasants, pumpkin, along with turnip and porridges, was one of the staples of everyday village nutrition.
Products for Moscow fairs are supplied by more than 40 regions of Russia. Before reaching the shelf, goods undergo inspection by specialists. state veterinary service of Moscow. Fair pavilions are located in places with high foot traffic. They are equipped with heating, ventilation, air conditioning, and video surveillance systems, as well as commercial and refrigeration equipment. At the same time, spaces for fair participants are provided free of charge. More information about cooperation can be found on the official website State Budgetary Institution “Moscow Fairs”.
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