"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 03-17-2015, 07:52 AM   #11
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Then you are not likely to try Cactus (nopales), same texture and lack of flavor. In cultures where the only veg that grow are beans, chayote and cactus, you find ways to spice them up, try recipes from the areas the chayote came from, i.e. SouthWest USA and Northern Mexico. These are traditional foods from the way back, before the easy growing and transport of huge varieties of veg.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-17-2015, 08:16 AM   #12
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by PrincessFiona60 View Post
Chayote are the right texture for pickles.
Yes, that struck me when I was dealing with it.
__________________

__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 03-17-2015, 04:14 PM   #13
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
Quote:
Originally Posted by Cooking Goddess View Post
We tried it. Once. Meh. Price range for it is all over the map by us. We've seen it priced per pound, from 99 cents to $1.99. We've also seen them for almost a dollar each per piece. Passed all of those places up. But when we found it in a heavily Hispanic area of Worcester we took a chance - at 3/$1.00. 34 cents? OK. Barely worth it.
We have them in every corner store around here. The little store I go to for a quart of half and half has a produce section with chayote, plantains and just about any food that they grow in the Caribbean Islands. Including cactus. My neighbors in Texas used the cactus like we do with peppers. The scrape off the spines and slice them to sauté. I wasn't fond of that either. The mother used to come in my yard and take all the cactus that were growing there. I was glad to get rid of them. One of the stores also have coconuts. Not the kind we are used to seeing, but the FULL nut! Those things weigh at least ten pounds each if not even more. When I lived in Honolulu, the city used to go around to all the palm trees and a man would climb up and cut down the coconuts. The folks that lived there would just go up and the workers would give them away. Glad to get rid of them. If one of those coconuts fell out of the tree and hit someone on the head, they would have a serious injury.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-29-2015, 05:45 AM   #14
Sous Chef
 
Rom's Avatar
 
Join Date: Jul 2007
Location: Australia
Posts: 715
When I was a kid, there was a Choko vine growing between our house and next door's on the fence. That thing would never die lol, it would be back year after year sprouting chokos like no tomorrow. I always thought of it as a weed, there were attempts made on it's life, but to no avail.

If I remember correctly, my mum just boiled them and sprinkled them with salt and evoo. Definitely never thought of them as exotic and every now and then I see them in the shop. I think I read somewhere that they have no nutritional value at all, but I might be remembering wrong lol.
__________________
Rom is offline   Reply With Quote
Old 03-29-2015, 05:53 AM   #15
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
Ah so it's a sort of squash ? Which can be pretty tasteless depending on which ones you get? Was it grown in Britain MC ?
__________________
Gravy Queen is offline   Reply With Quote
Old 03-29-2015, 07:40 AM   #16
Sous Chef
 
Silversage's Avatar
 
Join Date: Aug 2004
Location: Florida
Posts: 863
The problem wasn't with the squash, it was with the advice to steam or boil it. Typically they are used as an ingredient in other dishes. PF has it right. They are originally native to Mexico, so using them in dishes from Latin or South America would give you a better appreciation of their versatility.

Next time, try this. It will definitely change your perspective of chayote/merliton.
__________________
In our house, dog hair is a condiment!
OMG! I decided to blog!
Silversage is offline   Reply With Quote
Old 03-29-2015, 07:53 AM   #17
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,788
Quote:
Originally Posted by Silversage View Post
The problem wasn't with the squash, it was with the advice to steam or boil it. Typically they are used as an ingredient in other dishes. PF has it right. They are originally native to Mexico, so using them in dishes from Latin or South America would give you a better appreciation of their versatility.

Next time, try this. It will definitely change your perspective of chayote/merliton.
That recipe is very similar to a "Diablo Stuffing" I use. I interchangeably use shrimp, crab meat, crawfish and lobster in this stuffing. All work well with mirliton and mushroom caps.

I will often use the crab meat version to "stuff" jumbo, butterflied shrimp which are done under the broiler or as a stuffing for flounder.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 03-31-2015, 07:40 PM   #18
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
Quote:
Originally Posted by Silversage View Post

Next time, try this. It will definitely change your perspective of chayote/merliton.

In that recipe I was puzzled to read this...

Preparation

  1. Cut mirlitons in half and scoop out the large seed in the middle. Boil in salted water to cover for 25 minutes, or until tender when punctured with the tines of a fork. Be careful not to overcook.
Hmm, there is no large seed in the middle.

source...
Chayote Squash Information, Recipes and Facts

Chayote squash is defined by its ubiquitous pear-like shape, its pale lime green coloring and the deep linear indentations along the fruit's thin skin that meet at its flower end. Its creamy white hued flesh has a semi-crisp texture that becomes succulent to cottony as it matures. Its central core contains small seeds, which though edible are most often discarded. - See more at: Chayote Squash Information, Recipes and Facts
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-31-2015, 08:02 PM   #19
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,263
Quote:
Originally Posted by Kayelle View Post
In that recipe I was puzzled to read this...

Preparation

  1. Cut mirlitons in half and scoop out the large seed in the middle. Boil in salted water to cover for 25 minutes, or until tender when punctured with the tines of a fork. Be careful not to overcook.
Hmm, there is no large seed in the middle.

source...
Chayote Squash Information, Recipes and Facts

Chayote squash is defined by its ubiquitous pear-like shape, its pale lime green coloring and the deep linear indentations along the fruit's thin skin that meet at its flower end. Its creamy white hued flesh has a semi-crisp texture that becomes succulent to cottony as it matures. Its central core contains small seeds, which though edible are most often discarded. - See more at: Chayote Squash Information, Recipes and Facts

The "central core" is the "large seed." It's a walnut or larger size area of tough matter where the seeds are.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 03-31-2015, 08:19 PM   #20
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,882
Send a message via Skype™ to taxlady
I thought the seeds were arranged a lot like apple or pear see, in a core.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:12 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.