The recipe for this pumpkin dessert from Mexico says I should leave the pumpkin pieces submerged in water with calcium oxide (lime) for 3 hours, so that the pumpkin doesn't just become puree when I boil it in a later step.
I read on the internet that lime sold for construction work can contain harmful adhesives and, since I'm not currently in Mexico, I don't know where to buy lime that is safe for the kitchen.
Is there another method to keep the pumpkin from turning into goop?