Marrows and pumpkins are preserved very well at ambient temperature in a fresh  and dryness place during several weeks. If they are bought in section, they must be preserved at the refrigerator in the vegetable compartment. Marrows and pumpkins are consumed cooked, in soup,  jumped vegetable,  mashed potaties,  gratin, soufflé, dessert. If the culinary preparation requires it, cut initially the fruit in pieces. Marrows often have a bark coriace and are difficult to slice: make cook them before cutting them . Some suggestions: Soup with pumpkin is traditional. In gratin: to crush mashed potaties pumpkin, to mix with eggs, to raise with  nutmeg and cheese Nutritional value :  marrows have a low energy content (15 to 20 Kcal for 100 G). The most coloured species are rich in provitamin A or carotene. The orange yellow pigment is indeed made up with more than 80% in this element whose antioxydant properties make it possible to reduce deteriorations of the cells in the organization. All the marrows are rich in fibres. Their culinary use in soup or mashed potaties ensures a better digestive tolerance to them because they are crushed.