INGREDIENTS

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.

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”