Fresh edible chayote Chow Chow 500g

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Manufacturer: Fresh-Veg
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Availability: Exists
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Net Price: 14.29 zł / szt. 15.00 zł / szt.

The product belongs to our fresh assortment of exotic vegetables, selected with South Asian, Southeast Asian, Latin American, and other world cuisines in mind. Fresh vegetables are imported depending on the season and availability, so the country of origin, size, shape, skin shade, and other natural characteristics may vary between individual deliveries. For fresh products, the most important information regarding the country of origin and specific batch is provided according to the current delivery labeling. Natural differences in appearance are a typical feature of fresh vegetables and do not indicate a product defect.

Edible chayote, known as Chayote, Chow Chow, Chayote Squash, Vegetable Pear, Christophine, Choko, or Seemebadnekai, is the fruit of the plant Sechium edule belonging to the gourd family, used culinarily as a vegetable. Chayote originates from the Central American region but is now widely cultivated and used also in Asia, the Caribbean, and other warm climate regions. In southern India, the name Chow Chow is often encountered, especially in reference to the vegetable used in local curries, kootu, sambar, and other everyday dishes. Chayote usually has a light green or green skin, a characteristic pear shape, and firm, light flesh. The surface of the fruit can be smooth, slightly wrinkled, or have natural indentations depending on the variety. The taste is delicate, mild, and relatively neutral, making chayote easily absorb the aroma of spices, sauces, and other dish ingredients. The texture of the raw flesh is firm and crunchy, while after cooking it becomes softer, retaining a pleasant structure if cooked properly. Chayote can be boiled, stewed, fried, baked, steamed, and added to soups, curries, and one-pot dishes. When diced, it pairs well with onion, garlic, ginger, chili, tomatoes, coconut, cumin, mustard seeds, turmeric, curry leaves, and fresh coriander. In South Indian cuisine, Chow Chow is a popular ingredient in kootu, which are dishes combining vegetables with legumes and spices. It can also be added to sambars, dals, and simple vegetable curries. In other world cuisines, chayote is used in salads, casseroles, soups, stews, and fried dishes. Inside, there is a single, relatively large, flat, and soft seed. In young fruits, it is edible and can be prepared together with the flesh, although it can be removed according to preference. The skin of young fruits can also be edible, but in more mature specimens, it may become tougher and is often removed then. When peeling and cutting chayote, a sticky juice may be released, which for some people causes a temporary feeling of tightness or irritation on the skin of the hands. Individual fruits may naturally vary in size, shape, shade of green, surface texture, and hardness, which is normal for a fresh agricultural product.

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