| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Summer squa, Instruction | 1 | Servings | |
INGREDIENTS
| 1 | lg | Summer squash; Chayote |
INSTRUCTIONS
~What's Cookin'? Sunday, September 1, 1996~ Had your fill of the ever-plentiful zucchini and yellow squashes? Then try another, perhaps lesser-known variety. The chayote (pronounced "chi-OH-tay") differs from its summer siblings because of its large central seed and a somewhat thick, deeply ridged skin. It takes longer to cook, too. A chayote looks kind of like a pattypan squash. It's usually about the size and shape of a large pear - in fact, it's sometimes called a vegetable pear - and it has a pale green skin with white flesh. Other names the chayote goes by include mirliton and christophene. One cup of boiled or steamed unseasoned chayote squash contains just 38 calories, 1 gram protein, 1 gram fat, 8 grams carbohydrate, 21 milligrams calcium, 1 milligram sodium and 1 milligram dietary fiber. The squash is a great source of potassium (276 milligrams per cup) and has some vitamin C, too. Chayotes are cholesterol-free. - ----- TV FN demonstrations always 1) peel, and 2) wash well. The squash feels sticky after it is peeled. Feniger of "Too Hot Tamales" makes "rinsing the skin" a "gotta to it" issue. (1996)--patH reporting - ----- AKA's - Chayote Fruit = mcRecipe (LINK) Pear Fruit - ------ MasterCook [patH 01Se96] Recipe By : Charleston.Net 1996: The Post and Courier Posted to MC-Recipe Digest V1 #222 Date: Sat, 21 Sep 1996 09:14:57 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Copyright =A9 1996 Charleston.Net=20 See the Page: http://www.charleston.net/entertain/whatcook.html=20 The Post and Courier, 134 Columbus St., Charleston, S.C.
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