The noodles have the right texture. It can also be boiled, stuffed, mashed, baked, fried, or pickled in escabeche sauce. Browne 's work, the Civil and Natural History of Jamaica.
It was among the numerous vegetables, grains, and fruits introduced into the country via the Manila galleon trade. It is also served with slightly heated bean sprouts normally served raw and with chopped spring onion.
It's generally used in Sundanese food as " lalap " and one of ingredients for Sundanese cuisine called " sayur asem ". In Mauritius , it is called sousou and is cultivated in the high plateau of the island.
Taxonomy[ edit ] The plant was first recorded by modern botanists in P. The young shoots and greens are often eaten stir-fried or in certain soups.
The seed is edible and tasty to some when served cold when dipped in dressing. Then walk for 40 meters and take to the left into Soi 55 Soi Thong Lor. Chayote can be sliced lengthwise and eaten using salad dressing dip. Chayotes, on the other hand, grow extensively in Australia, with many suburban backyards featuring chayote vines growing along their fence lines and outhouses.
It looks like a green pear, and it has a thin, green skin fused with the green to white flesh, and a single, large, flattened pit. The leaves and fruit have diuretic , cardiovascular and anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension , and to dissolve kidney stones. Mixed with beef, pork or chicken chou chou is widely used to make delicious steamed Chinese dumplings called niouk yen boulette chou chou or chow mai. However, in Australia and New Zealand where it is known as choko, it is an easily grown yard or garden plant, set on a chicken wire support or strung against a fence.
Posted by: Nalar | on October 2, 2012
A possible explanation for the rumor is that there are a number of recipes in Australia that advise chayotes can be used in part replacement of canned apples to make the fruit go farther in making apple pies. The common Australian and New Zealand word, choko, comes from the 19th century Cantonese market gardeners who introduced many vegetables into those countries. There are two varieties available; dark green and light green.
The flesh has a fairly bland taste, and a texture is described as a cross between a potato and a cucumber. Then walk for 40 meters and take to the left into Soi 55 Soi Thong Lor. Chayotes, on the other hand, grow extensively in Australia, with many suburban backyards featuring chayote vines growing along their fence lines and outhouses.
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