A Mexican cucumber chayote is a plant that belongs to the Pumpkin family. Its leaves and stems are very similar to vines. In one season, the plant can bear up to 80 pear-shaped fruits. In length, a Mexican cucumber can reach more than 12 centimeters. as for the weight of the fruit, it is an average of 600 grams. The skin of this variety of pumpkin is quite strong, thin and shiny. Fruits can be green or yellow. The pulp is white, sweetish and juicy. Mexican cucumber tastes like zucchini.
The birthplace of this amazing plant is Central America. The described vegetable is widely used and grown in many countries.
Mexican cucumber: useful properties
Chayote is a tasty and healthy vegetable. The composition of the fruits of the Mexican cucumber includes a large number of amino acids, including threonine, leucine and arginine. In addition, chayote is rich in vitamins and minerals. The use of such products has a positive effect on the state of health. Ascorbic acid, for example, strengthens the immune system.
It is worth noting that chayote refers to low-calorie foods. Therefore, the Mexican cucumber can be used for weight loss, as well as during therapeutic diets. In addition, chayote has no contraindications. An exception is individual intolerance.
The use of this plant was also appreciated by traditional healers. Various decoctions are prepared from its leaves, which help with swelling, hypertension and urolithiasis. Tubers are often used to treat atherosclerosis and normalize blood pressure.
Mexican cucumber is recommended to use to eliminate problems associated with the thyroid gland, as well as in the treatment of constipation, hemorrhoids, pancreatitis and ulcers, breast cancer and mastopathy.
Cooking Application
Mexican cucumber is a plant that can be eaten whole. The exception is the stem. Young shoots of the plant can be boiled, and then added to side dishes, soups and first courses.
Mexican cucumber leaves are often added to salads. They can even be put in a side dish. The taste of the fruit is very similar to zucchini. Therefore, the cooking technology is very similar. Chayote can be stuffed, stewed, fried, boiled, baked, and so on.
It is worth considering that the Mexican cucumber, the photo of which is presented above, goes well with other vegetables, for example, tomatoes and eggplant. Puree made from these products is perfect for meat and fish dishes as a side dish. In addition, chayote is combined with various sauces and spices. Mexican cucumber is also added to various pastries along with other fruits.
Flour is made from the tubers of the plant, since a large amount of starch is present in their composition. Chayote, if necessary, can be pickled.
Salty Chayote
How can I serve a Mexican cucumber? The recipes for preparing this vegetable are quite simple and do not require special skills. To make a salted chayote, you will need:
- The fruits of a Mexican cucumber.
- Salt.
- Horseradish root.
- Garlic.
- Greens celery, dill, parsley.
For brine you will need:
- 1 liter of water.
- 50 grams of salt.
- Bay leaf, cilantro, cloves to taste.
Product Preparation
The fruits of a Mexican cucumber of any size must be washed and laid out in jars. The largest can be cut. Chayote should be sprinkled with chopped horseradish and garlic, previously peeled. In each container, put celery, dill and parsley. You can choose one thing.
If there are no horseradish roots, they can be replaced with leaves of this plant with long petioles. They should be cut, and the juicy part beat off.
How to cook
For starters, it’s worth preparing the brine. To do this, pour the necessary amount of water into the pan. Spices and salt should also be added here. It is imperative to cool the finished brine, and then pour it into jars with chayote. On top of the fruit, it is recommended to cover with horseradish leaves. Jars with Mexican cucumbers should be left in a warm room for souring. It takes 3 to 5 days. After the specified time, you can try chayote. If the taste is completely satisfied, then you can eat.
Is it possible to roll up
If you want to keep the product for a long time, then you can roll it in jars. The cooking technology in this case is slightly different. The brine must be poured into banks and wait a bit. After 10 minutes, the liquid from the containers must be drained, and then bring to a boil. Hot pickle should be poured into banks, and then rolled up. At the end of the tank you need to wrap. In the heat, cans with Mexican cucumbers should stand for 5 hours.
A capacity of 3 liters requires approximately 1.5 liters of liquid. However, experts recommend preparing a brine with a margin. Indeed, during transfusion and reheating, part of the liquid evaporates and spills. Ready Mexican cucumber can be consumed in pure form. And also add to pickles, salads.
Mexican cucumber with beans
There is another way to make tea. How to cook a Mexican cucumber? Recipes for the winter allow you to save food for a long time. In this case, for cooking you will need:
- 500 grams of beans (shoulder blades).
- 1 kilogram of Mexican cucumber.
- Garlic.
- Horseradish.
- Greens - basil, cilantro, celery, parsley. These products can be added as desired.
For brine you will need:
- 1 liter of water.
- 50 grams of salt.
- Cloves and bay leaves to taste.
Cooking steps
For starters, it’s worth preparing the products. Chayote is recommended to cut into pieces. Beans (shoulder blades) also need to be prepared by stripping the ends. It is desirable to cut long into two parts. After this, the beans must be boiled for 5 minutes. Then the product should be cooled. Put chayote mixed with beans in washed glass jars. At the same time, layers of vegetables need to be shifted with horseradish and garlic, as well as herbs.
Now you can cook the brine. Pour water into the container, then add the remaining components. Cool the liquid and pour it into jars. Chayote containers can be left warm for five days. After the specified time, you can take a sample.
If desired, a Mexican cucumber can be rolled up. The technology is exactly the same as described in the recipe above.
Zucchini and Chayote
Mexican cucumber can be rolled in combination with zucchini. At the same time, it is worth choosing the right products. In this case, for cooking you will need:
- Young zucchini.
- Mexican Cucumber.
- Horseradish.
- Garlic.
- Greens.
The brine is prepared in the same way as in the previous recipes. The rolling technology does not change.
Cooking process
Zucchini and chayote must be completely decomposed into banks. In this case, the layers can be shifted with horseradish and garlic. If desired, zucchini can be replaced with pumpkin. It is advisable to take fruits that are small, about the size of an average apple. It is worth noting that after salting, the pumpkin is tasteless. They usually throw it away.
In jars with vegetables, pour the cooled brine. After this, the containers must be left in a warm room for 5 days. If desired, products can be rolled up. The main thing is to carefully wrap the containers. In the heat, they must stand for at least 5 hours.
In conclusion
Now you know how to cook Mexican cucumbers. The recipe for this dish is very simple. Chayote can be cooked with brown tomatoes, eggplant, cucumbers, cabbage and peppers. The technology is practically unchanged. If desired, you can cook assorted.
It is worth noting that the Mexican cucumber can also be consumed raw. This product has a neutral taste. Therefore, it can be added to almost any salad. In addition, the vegetable is very juicy. Cuttings of the plant can be fried. To taste, this dish resembles mushrooms. Many people wrap minced meat in the leaves of a Mexican cucumber and cook cabbage rolls. Many vegetarians and raw foodists claim that chayote is tasty even when unripe.