Have you ever tried cooking chayote squash? Also known as a christophine, mirlitine, cho cho, the versatile pear shaped fruit is popular in cuisines around the world, from Mexican to Indonesian.
We last heard about the tropical squash from Brazilian chef Roberta Sudbrack, who listed chayote amongst her favourite indigenous ingredients. And if that wasn't endorsement enough, the fruit also comes with nutritional credientials.
What's not to like? We take a closer look at just how to enjoy chayote squash its finest.
Chayote Squash: Taste and Origin
The chayote is a perennial tuberous plant with long creeping stems adorned with tendrils. Native to Mexico it produces generous fruits in the form of large green or yellow pears with a central core.
This fruit has a firm cucumber like flesh with a taste reminiscent of zucchini which is also high in vitamin C, folate, fiber, and various trace minerals.
How to Cook Chayote Squash?
The entire vegetable is edible -skin, flesh, seeds, shoots, leaves, flowers, and roots and all.
The flesh of the chayote is can be cooked and eaten in any number of ways including, raw or steamed, boiled, baked, stuffed, fried, marinated, raw or pureed.
Chayote gratin is just one of the popular recipes that you can find here where the breadcrumbs add extra texture. Find the recipe here.
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