Recipes Wiki:Merge/Chayote
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Contents |
[edit] Name Variations
- cho-cho
- chocho
- christophene
- christophine
- chuchu
- mango squash
- mirliton
- pear squash
- vegetable pear
- choko
- sousous
- custard marrow
- pepinella
- pepinello
- xuxu
- xoxo
[edit] About Chayote
Wikipedia Article About Chayote on Wikipedia
The chayote (Sechium edule) is an edible plant, which belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash. The plant has large leaves that form a canopy over the fruit. The vine is grown on the ground or more commonly on trellises.
Chayote, a pear-shaped member of the squash family, has a mild flavor and a moist texture reminiscent of cucumbers or zucchini. Although one variety has dark green, prickly skin, most chayotes available outside Mexico have relatively smooth, pale green skin.
[edit] Production of Chayote
[edit] Buying Chayote
[edit] Chayote Variations
- Mirliton
A mild flavored, pear-shaped squash, which are grown in Florida, California and the Caribbean. It has a pale green, creased rind and a single soft seed in the center. The mirliton's pleasant, mild flavor makes it a versatile vegetable that can be boiled, fried, sautéed, added to soups, stuffed or served as a salad. They are also frequently called chayotes. Mirlitons are available all year round, but the best time for them is September through December. When selecting, choose those that are about six inches long and weigh no more than 1/4 lb., with smooth skins that do not have blemishes or soft spots. They will keep three to four days when wrapped in plastic and stored in the vegetable drawer of the refrigerator.
[edit] Preparing Chayote
[edit] Cooking Chayote
- Stir-frying Chayote
- Steaming Chayote
- Boiling Chayote
- Pan-Frying Chayote
- Roasting Chayote
- Stewing Chayote
[edit] Storing Chayote
[edit] Chayote Nutrition
[edit] Chayote Nutritional Research
[edit] Chayote Recipes
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