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Chayote

Chayote Chayote squash, also known as mirlitons, mango squash, custard marrow, or vegetable pear in America, christophine in Haiti, Brionne in France, cho-cho in Britain, choko in Australia, and xu xu in Brazil. It was the principle food of the Aztecs and Mayans. Chayote Squash is a gourd like fruit with the size and shape of a large pear, 3- inches long. It has pale green skin that is thin, and slightly rough. The meat of the squash is starchy and white, and rather bland tasting. There is a single white edible seed in the middle. Chayotes can be consumed both raw and cooked. Chayote squash is in season during the winter months, but it should be prepared like a summer squash, or acorn s

Persimmons

Persimmon A persimmon is a member of the hardwood family. Sometimes they are called Kaki, or Sharon Fruits. Originally from Japan, now they can be grown in the Mediterranean and the Middle East, or any subtropical region. They are in season from October to January. The persimmon looks like a peach colored tomato. It is larger than a plum and honey sweet when ripe. They are high in tannic acid and until they are ripe, they have an astringent bitterness. When they are ripe enough, they will fall off the tree. They should be plump, not mushy. Before eating Persimmons, they should be peeled and de-seeded. There are two common types of persimmons: the h

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© 2016 by Chef Jennifer M. Denlinger.  All Rights Reserved