FRIDAY GREENS #22 - CHOKOES

Chayote (Sechium edule) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. Globally it is known by many names including christophene or christophine,cho-cho, pear squash, vegetable pear, chouchoute, choko, etc. Chayote is originally native to Mexico where it grows abundantly and has little commercial value. It has been introduced as a crop worldwide.

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 flavour.

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 vitamin C. Although most people are familiar only with the fruit as being edible, the root, stem, seeds and leaves are edible as well. The tubers of the plant are eaten like potatoes and other root vegetables, while the shoots and leaves are often consumed in salads and stir fries, especially in Asia.

Like other members of the gourd family, such as cucumbers, melons, and squash, chayote has a sprawling habit, and it should only be planted if there is plenty of room in the garden. The roots are also highly susceptible to rot, especially in containers, and the plant in general is finicky to grow. However, in Australia and New Zealand, it is an easily grown yard or garden plant, set on a chicken wire support or strung against a fence.

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KIWANO

Cucumis metuliferus, horned melon or kiwano, is an annual vine in the cucumber and melon family, Cucurbitaceae. Its fruit has horn-like spines, hence the name "horned melon". Ripe fruit has yellow-orange skin and lime green, jelly-like flesh with a tart taste, and texture similar to a cucumber. C. metuliferus is native to Africa, and is now grown in California, Mississippi, Chile, Australia, and New Zealand. C. metuliferus is a traditional food plant in Africa, and has potential to improve nutrition and food security, foster rural development and support sustainable land use.

Along with the Gemsbok cucumber (Acanthosicyos naudinianus) and Tsamma (Citrillus lanatus) it is one of the few sources of water during the dry season in the Kalahari Desert. In Zimbabwe it is called gaka or gakachika, and is primarily used as a snack or salad, and rarely for decoration. It can be eaten at any stage of ripening, but when overripened, will burst forcefully to release seeds.

The fruit's taste has been compared to a combination of cucumber and zucchini or a combination of banana, cucumber and lemon. It is also said to taste like an unripe, watered-down banana. A small amount of salt or sugar can increase the flavour. Some also eat the peel, which is very rich in vitamin C and dietary fibre. The fruit can be used in cooking, but when eaten raw, most suck out the pulp and spit out the seeds.

This post is part of the I Heart Macros meme,
and also part of the Monday Mellow Yellows meme,
and also part of the Macro Monday meme.

FRIDAY GREENS #12 - SAPO MELON

The Santa Claus melon, sometimes known as Christmas melon or piel de sapo, is a variety of melon (family Cucurbitaceae, Cucumis melo, Inodorus group) that grows to about 30 cm in length and is oval in shape. It has a thick, green-striped outer rind, pale green to white inner flesh with a mild melon flavour and sweetness close to honeydew melons, if not more so. A Santa Claus melon is usually consumed for breakfast, lunch, dessert or as a snack. The melon should be slightly soft, especially on the ends, and should be washed, split in half length-wise and its seeds spooned out.

This melon was named in English as recognition of its long keeping qualities, i.e., "until Christmas". IN Spanish, "piel de sapo" means "toad skin". Melons are a source of vitamin C and dietary fibre, while also low in calories and sodium and containing very little fat and no cholesterol. The flesh of uncut melons is juicier and softer if kept at room temperature one or two days before serving. Once ripened or cut, it should be refrigerated in plastic. An excellent keeper, this hardy melon can be kept up to six weeks longer than other varieties.

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