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.

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