Chayote is originally native to Mexico or Central America where it grows abundantly and has little commercial value, and it has been introduced as a crop all over Latin America, and worldwide. The main growing regions are Brazil, Costa Rica and Veracruz, Mexico. Costa Rican chayotes are predominantly exported to the European Union, whereas Veracruz is the main exporter of chayotes to the United States.
The word chayote is a Spanish derivative of the Nahuatl word chayohtli (pronounced [t͡ʃaˈjoʔt͡ɬi]). Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples. The Age of Conquest also spread the plant south from Mexico, ultimately causing it to be integrated into the cuisine of many other Latin American nations.
The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor[clarification needed]. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.
Well, since it's good for our health.....,try this recipe. It's the most flavored dish I have ever tried so far....
Ingredients A:
1 buddha hand gourd
1/2 pack of shitake mushroom
1 piece of fried tofu (sliced)
Ingredients B:
2 tsp soy bean paste
5 slices of ginger
1 tsp sugar
Seasoning:
2 tbsp oyster sauce
1 tsp seasoning powder
1 cup water
1 tsp cornflour + 1 tbsp of water (to thicken the sauce) (last step)
How to cook:
1. Clean and cut buddha hand gourd and shitake mushrooms into slices.
2. Heat up some oil in wok, stir fry Ingredients B until fragrant then add Ingredients A.
3. Stir fry evenly and pour in Seasoning, cover to simmer until gourd becomes tender.
4. Add in cornflour to thicken the sauce.
5. Remove and serve hot with white rice.
