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Patison - Description of Features, Properties, and Preparation Methods
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Patison is a vegetable of the gourd family with an extremely rare shape that may deter consumption. But just as we don't judge a book by its cover, so we shouldn't judge a patison by its appearance. What positive health effects can regular consumption of patisons have? How should they be prepared to please our palates?
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Patison – brief overview of characteristics
Patison (Cucurbita pepo L.) is a vegetable that, along with the more recognizable cucumbers, giant pumpkins, melons, zucchini, cabbage, or watermelons, belongs to the family of squashes. It originates from North America and is warm-loving. It is considered an easy-to-cultivate plant, and the Polish climate is favorable for it. There are many varieties of patison, which differ in shape, color, and taste values. The most popular and commonly cultivated types of this vegetable include "Disco", "Gagat", and the hybrid variety "Polo F1". The fruits of patison constitute the edible part. They somewhat resemble a spaceship in terms of shape: they are round, slightly flattened, and have gently undulating edges. The fruits of this plant can be white, cream-colored, yellow, green, or purple and can reach a size of 4 to 12 cm. It is also characterized by a rapid growth process, hence regular harvests are essential. The best period for growing patison is from July until the first frost. Patison is not a demanding vegetable in terms of cultivation conditions. It requires only a sunny location and regular watering. Taste values of patison are similar to those of its "relatives", such as cabbage or zucchini. The juicy and delicate vegetable is ideal for preparing many dishes.
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Patison - health benefits
Patisons are vegetables that are an excellent choice for a balanced diet. They consist of nearly 95% water and are very low in calories. In addition, they are low in carbohydrates and fats. They have functions of regulating the digestive system and supporting metabolic processes. Patisons are also a good source of minerals such as potassium, calcium, iron, and magnesium. These vegetables do not accumulate heavy metals. Patisons are also an excellent source of Vitamin A, carotenoids, and Vitamin C. In smaller amounts, they also contain niacin, zinc, and folic acid. The exact nutritional values of Patisons per 100 grams of fresh, raw product are listed in the table below: Source: Basic Report: Squash, summer, scallop, raw (raw), (27.03.2018). Patisons are also easily digestible, making them a good choice for children, older people, and those with stomach problems. The nutrients found in Patisons improve skin health, strengthen vision, and increase resistance and function of the cardiovascular, muscular, skeletal, nervous, and blood systems. Research confirms the strong antioxidant potential of Patisons. This means that their regular consumption effectively eliminates the negative effects of reactive oxygen forms, such as free radicals, which are responsible for many health problems. Interestingly, the antioxidant potential of Patisons increases with heat treatment. It is best to cook them for 10 minutes to achieve the highest concentration of beneficial substances in the Patisons.
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Patison - ways of its preparation
Patison is a vegetable with a subtle taste and can therefore be used in a variety of ways in the kitchen. It can be fried, steamed or marinated. In this way, it can be successfully used to prepare many types of salads, meat and vegetable goulash, vegetable dishes or marinated preserves, so that we can enjoy its flavor throughout the year, even though patison is a seasonal vegetable. Young fruits do not need to be peeled, while older fruits should be peeled as the skin is slightly thicker, harder, and less aromatic. Below you will find a recipe for slightly spicy and crispy marinated patisons, which will be perfect as a component of canapés, an addition to salads or a side dish for roasted meats.
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Vinegar-spicy prepared, slightly hot chili steaks
Tiny potatoes – 1.5 kg Bay leaves – 5-6 pieces Seeds of white mustard – 8 pieces Seeds of black pepper – 8 pieces Seeds of English herb – 8 pieces Cloves of garlic – 4 pieces Chili pepper – 1/2 piece Sprigs of dill – 3 pieces.
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The Flooding
Water - four measures
Sugar - two spoonfuls
Salt - two pinches
Vinegar 10% - a glass.
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Implementation
Thoroughly wash and clean the pattypan squash, remove seeds, and cut the flesh into cubes or slices. Pattypan squash tastes delicious sautéed with garlic, onion, olive oil, and fresh herbs, as well as roasted in the oven or stuffed with lean meat and vegetables.
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Scientifically reviewed by a clinical dietitian
• 23.03.2026
mgr Kurzeja E. et al., Ocena potencjału antyoksydacyjnego soków z wybranych warzyw rodziny dyniowatych, „Bromatologia i Chemia Toksykologiczna” 2011, 3, 911–915. Grzeszczuk M. et al., Ocena jakości owoców trzech krajowych odmian patisona, „Acta Scientiarum Polonorum” 2003, 2(1), 117–123. Gapiński M., Warzywa mało znane i zapomniane, Poznań 1993. Squash, summer, scallop, raw (raw), ndb.nal.usda.gov/ndb/foods/show/11475 (27.03.2018).
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