White Chayote Squash - Nature's Produce
This pear-shaped, summer squash, which is grown in warmer and more tropical climates such as the Caribbean or Mexico is white in color with a smooth skin, the Chayote has a creased rind that is usually peeled, exposing a white inner meat with a single soft, seed in the center.
Chayote Benefits, Nutrition Facts and How to Eat - Dr. Axe
2019年12月23日 · Chayote is green and pear-shaped with a white inner flesh that has a mild flavor and a texture that is often described as being somewhere between a cucumber and a potato. What does it taste like? It’s mild, sweet, juicy and crisp. Many people say it …
10 Impressive Benefits of Chayote Squash - Healthline
2023年7月5日 · Chayote squash boasts a nutrition profile that is loaded with essential vitamins, minerals, and fiber. It may also support a healthy pregnancy, have anticancer properties, and …
What Does Chayote Squash Taste Like and How to Eat it?
2022年10月14日 · Chayote has a unique flavor that tastes very similar to a raw summer squash, but with crisp, moist notes of cucumber and a subtle sweetness. The skin is edible but slightly tougher so many opt to peel it off. It’s perfectly safe to eat the seed too, which is soft and tender, rather than crunchy.
How to Cook Chayote Squash Recipe | The Kitchn
2023年8月18日 · To make it, cook thinly sliced chayote in a pan along with lightly browned garlic and softened onions. Once it’s tender, season the dish with fish sauce and lots of freshly ground black pepper. Serve with a bowl of hot white rice for a light-yet-filling meal or round it out with grilled fish or meat.
5 Health Benefits of Chayote Squash and How to Cook It
2024年9月17日 · Chayote squash is a rich source of fiber and antioxidants. Learn about chayote's impressive health benefits, nutrition data, how to cook it, and more.
Chayote - Wikipedia
Chayote or Sicyos edulis (previously placed in the obsolete genus Sechium), also known as christophine, mirliton and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala. [4]