What Beautiful Chayotes!

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On the left are two chilacayotas. We can discuss those later. On the right – a “different” type of chayote. Larger, and a darker green color than the ones I’ve seen in markets.

It took me several distinct steps to get to the point of saying that, over a period of a few years.

Step 1: What’s this in my soup? Bleh. What’s a chayote?

Step 2: Chayotes are OK, I guess.

Step 3: What else can you do with chayote besides put it in soup? What’s “agua fresca?” OK, I’m just kidding about not knowing what agua fresca is. I liked that right away. Who wouldn’t? Fresh fruits blended into gorgeously colorful drinks are wonderful in the summer alongside a meal, or just by themselves. Some of them may sound a bit unusual – agua de pepino, for example, is a cucumber drink. I was skeptical, but it was just  as delicious as lemon, or strawberry.

Chayote (chai-OH-teh) – it’s a pear-shaped squash with (usually) thin, pale green skin. It can be eaten raw or cooked. It has little flavor of its own, and picks up the good flavors in soups. Some people make agua fresca with it, and some people put it in salads.

Today I prepared albondigas (Mexican meatball soup) for Thanksgiving, not having had much opportunity to purchase a turkey, and not having an oven to roast it in. I do have a 6-quart slow cooker, but….

A friend, hoping for a favor from us (thank goodness it didn’t involve money), gave us these chayotes the other day. I put one in the albondigas, and blended one with some guayabas for a fruity, vegetable-ish drink.

Ready for Thanksgiving!

 

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