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It sounds like a furry animal that you would see in the desert – but definitely not, and you do not say so Here's everything you need to know about Chayote.
What exactly is Chayote?
First of all, Chayote (pronounced chi-yote) is a kind of summer squash, says Wesley McWhorter, MS, RD, head chef and nutritionist at the UTHealth School of Public Health like a tomato – but it's probably not something you like to bite an apple: it grows on a vine and is native to Mexico, but today is grown in warm climates worldwide. "Chayote squash looks and has the crunchy texture of an unripe pear, but it has a mild, almost cucumber-like flavor, like less sweet spaghetti squash. (See also: Healthy Preparations for Spaghetti Pumpkin)
What is the benefit of health? Chayote?
Similar to other fruits, Chayote (also affectionately known as Cho-cho) is rich in antioxidants and vitamins – especially vitamin B, vitamin C, potassium and amino acids. It's also super healthy: One cup of Chayote has only 25 calories, just 0.2g of fat, 6g of carbs, 1.1g of protein, 2.2g of sugar and 2.2g of fiber. However, a large amount of nutrients are in the shell – so hold them during cooking and eating. It is well-suited as a substitute for starchy vegetables for those who want to break down carbohydrates or follow a low carbohydrate diet like Keto or Atkins.
How do you buy it?
Chayote is available in grocery stores. However, if your product department leaves something to be desired, you may be more fortunate to find it in a specialty store like Whole Foods or at a farmers market. The warm climate has a long growing season for chayote pumpkin. Therefore, it is usually available all year round. However, this may depend on the region of the country in which you live. To pick a ripe chayote, look for one that feels firm, dark green in color between light and light, and no off-color stains (dissimilar color is good if the fruit is firm). (Related: Sweet and Savory Recipes with Summer Produce)
Cooking and Eating Chayote
You can eat all parts of Chayote (and probes should remember the nutrients in this shell), which makes them versatile for cooking and eating , (If you remember the crab monologue of Forrest Gump – "You can cucumber, fry, grill, bake, fry …" – the same method applies to Chayote.) Each method will look different to flavors and textures. For example, the chayote caramelizes because of its sugar content. It is low in sugar but still a fruit.
Eat it raw: Chef Saul Montiel of New York's Cantina Rooftop uses it raw and fresh to prepare a salad with lime juice and spicy Mexican spice (Tajin). and olive oil.
Use it in Soup: The mild aroma means you can spice it up for any palette. Chayote can handle daring spices like Chipotle, Harissa and Curry. "I like to use Chayote in a traditional soup that my mother served in her Mexican restaurant: Mole de Olla ," says Chef Montiel. It consists of chayote pumpkin, zucchini, green beans, corn, potatoes, chambarete and aguja (steak), is dipped in a chili broth and seasoned with garlic, onions and epazote (a Mexican herb). "The Chayote balances the spice and gives the rib soup a sweet taste," says Chef Montiel. (Sounds like it's on this list of fantastic keto soups that are low in carbohydrates but spicy.)
Roast It: One of the easiest ways to experiment with chayote (or a new vegetable, TBH) is frying it. McWhorter recommends this simple roasted Chayote recipe: 2 tablespoons of oil of your choice + ground black pepper + 1 pound chopped chayote. Bake at 375 ° F for 15 to 20 minutes. Then add salt – but only is the Chayote cooked after . Science Lesson: Salt extracts moisture from plant cell walls through osmosis. "Degrading moisture while cooking a watery vegetable (or fruit) results in a dehydrated and burnt end product with poor texture, especially in summer squash and eggplant varieties," says McWhorter. If you wait until then, you still get the salty taste – but do not ruin the Chayote. This tip will change your frying game forever. (Related: 9 Kinda Brilliant Roast Vegetable Combinations)