Try chayote, associated with the gourd family. The sunlight green pear-shaped fruit is referred to as Buddha’s hand gourd in Chinese.
The chayote carries a long history. It originated from Mesoamerica and was cultivated by way of the Aztecs.
After the conquest of Mexico, the chayote spread rapidly – cultivated and eaten in Spain, Canada and america, Southeast Asia and China.
But it took more time for chayote to attain me. To become exact, it had become only yesterday i always got round to buying it.
It is usually a versatile fruit.
It might be sliced and stir-fried, boiled in soups or maybe eaten raw, once i did. It comes with a light and crunchy texture, being a mixture of jicama and apple.
If you are getting ready to your festive season, this refreshing salad may be precisely the dish to help you feel less guilty around the feasting ahead. This can possilby make a good looking starter or side dish for just about any parties that you are hosting.
Makes six servings
- 1 chayote (500g)
- 1 green mango (250g)
- 1 carrot (100g)
- ? yellow bell pepper (100g)
- ? red bell pepper (100g)
- 1 red onion (100g)
- 200g limes
- 2 garlic cloves, pounded into paste
- 1 tsp dried chilli flakes
- 1 tbsp coconut oil
- 3 tbsp extra virgin olive oil
- 1 tbsp sugar
- 1 tsp salt
- 20g coriander, coarsely chopped
- Peel and shred the chayote, green mango and carrot.
- Thinly slice the yellow bell pepper, the red bell pepper and red onion.
- Place the chayote, green mango, carrot, yellow bell pepper, red bell pepper and onion from a bowl. Schedule whilst you prepare the salad dressing.
- Cut each lime by 50 %. Squeeze the juice towards a bowl. Remove the seeds.
- Pour the lime juice to a bowl.
- Add the garlic paste, dried chilli flakes, coconut oil, extra virgin olive oil, sugar and salt.
- Whisk briskly before the mixture is amalgamated.
- Add the chopped coriander and blend gently.
- Pour the salad dressing within the vegetables when ready to serve.
- Toss and mix before eating.
(Also Read:?You could make your Vegetables Taste A lot better Basic Tips)
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A sort of this story first appeared inside New Paper on November 16, 2017, while using headline, ‘Hed Chef: Chayote salad’.