A useful ingredient to have in your refrigerator is chayote because it keeps for weeks and is handy when you run out of greens. The bumpy, green gourd, which can be mistaken for jambu batu, is a thin-skinned squash from the Cucurbitacaec family. (www.
britannica.com) Although a fruit, the squash is versatile and can be treated like a vegetable as its skin, flesh and seed are edible. Said to be rich in antioxidants and vitamins, the low-calorie fruit can be eaten raw, sauteed, stir-fried, grilled, roasted and used in stews or soups.
Large chayotes appear rough and dry, so it is advisable to peel off the skin as it can be fibrous and may not tickle the taste buds. Flavourful stir-fried chayote with chicken. — Photos: LOW LAY PHON/The Star The origins of this perennial fruit, that grows on climbing leafy vines, can be traced to Mesoamerican civilizations.
(www.shape.com) These days, the chayote, which thrives in warm climates, takes its pride of place among other squash and gourds on supermarkets shelves around the world.
It is popular in South American countries and Mexico. The ingredients for chayote with chicken. In India, the chayote is referred to as chow-chow and during a trip many years ago, my mother, sisters and I were a little confused when told that the dish we were about to savour was chow-chow cooked in dhal.
Since Chow Chow is also a dog breed, we were puzzled but certain that the dhal contained some sort of gourd. We would later learn that the chayote, also known.
