 |
Chayote offers a change from the usual squash
* Exported from MasterCook *
Chayote offers a change from the usual squash
Recipe By : Charleston.Net 1996: The Post and Courier
Serving Size : 1 Preparation Time :0:10
Categories : Summer Squash Instruction
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large summer squash -- Chayote
~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 =3D mcRecipe (LINK)
Pear Fruit
------
MasterCook [patH 01Se96]
- - - - - - - - - - - - - - - - - -=20
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.
|
|
