The pear squash, or chayote, is also known as choko or churchu. You may have seen it as you wandered around your local market. It is that odd green looking vegetable. It has wrinkly pale green skin, and a distinctive crease down the whole length of its pear shape. You can savor it cooked or raw. The mild taste captures the wonderful uniqueness of all the flavors surrounding it. Its history goes back to the great empires of Mexico; the Aztecs and Mayans.
Its skin is edible. Go ahead and bite through its thin, tender skin. It can be stuffed, baked, boiled, mashed, pickled, or fried. The soft inner seed contains a nutty taste, but it is seldom eaten. You can obtain the plant's tubers in Mexico, which can be prepared like potatoes. The leaves are used in salads or dried for medicinal tea. This member of the gourd family shares a close relation to squash and cucumbers.
When shopping for chayotes at the market, look for firm fruit. Choose those with less wrinkles, as they will gain extra wrinkles as time goes by. They can be refrigerated for up to several days, however, you will want to use them quickly for a better texture. Most of them sold in the United States are imported from Veracruz, Mexico.
They can be grilled with chicken or shrimp, thrown into stew or soup, or added with tomatoes as a side dish. Like water chestnuts, they keep their crispness while cooking. The flavor has a starchy taste with faintly fruity and sweet notes.
There are three varieties of used in Mexico: one is light green with the shape of a pear; one is small and cream colored; and one is dark green with spines. The age of the chayote can dictate how the ingredient is used. Young fruit can be eaten raw like an apple or grated for a salad. Slicing is another way to enjoy it fresh.
Ripe chayote is finest before sprouting; you can either boil or bake it. Cut them up and add them to your next soup, souffls, or gratins. Use the sprouts to enhance the flavor of vegetable dishes and salads. Summer through fall is when this pear squash comes into season. The great thing about taking pleasure in this treat is that it is high in amino acids and vitamin C while its calorie count is low.
When you are trying out
Mexican recipes, do not be afraid to try something new like chayotes. You may discover a new favorite that you would have otherwise missed out on. Take the time to explore new ingredients and flavors to see if it may be something, you and your family will enjoy. This is part of the fun of exploring new cuisines.
While they began in Mexico, they are now a popular ingredient throughout South America, the West Indies and nearby regions. In Argentina, they are used to make jam. The chayote even has its own festival in the Seychelles islands.
More Information:
roasted peppers are a Mexican favorite because roasting these wonderfuly rich and tasty vegetables brings out their flavor. You can use roasted pepper in lots of different Mexican food recipes including fajitas, Mexican soup recipes and lots more. Roasting your own pepper is very easy too and does not take long.
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