Chayote / Chayoti |
- Selection :Avoid old stock, as they tend to sprout early. Furthermore, look for surface cuts, pits, cracks, or bruise and avoid. Minor superficial scratches and mild bruises are oftentimes seen on their surface but are perfectly fine.
- Cooking :
- To prepare, wash chayote thoroughly in cold running water just before cooking. Sometimes the fruits may require light scrub at places where prickles or dirt attached firmly. Trim the stem end and bases.
- Peeling of skin is not required in small pears. However, larger and over-mature fruits need light peeling using vegetable peeler. Raw chayote exudes a sticky liquid (sap) when peeled that can cause skin irritation and occasionally some numbness in hands and fingers. It may advise to peel them under cold running water or to use protective gloves.
- Young tendrils, flower blossoms, as well as its root (tuber) are also being used in cooking.
- Storage :At home, place them in paper bag and store inside the vegetable compartment of the refrigerator set with adequate moisture. They can be stored for up to 2-3 weeks. Old and large mirliton pears tend to sprout quite early, so use them as soon as possible.
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