Anons how do you prepare these? Remaking this thread as the old one died a few months ago.
>>22284112Sorry, I'm white. I'll hang out with you while some browns show up, though.
>>22284112I rented a room to a Mexican i worked with he made oxtail soup that included these. It was good too.
>>22284112Theyre really good in soup.
>>22284112They can't be grown in most of the US due to needing something like a 150 day growing season where nighttime lows don't drop below 55 during that whole period, and there isn't much market for them outside of the SEAmonkey diaspora.
>>22284112I don't eat food from third world shit holes like Mexico. Even Mexicans don't want to live there.
>>22284112They're really hard so your best bet is soup. It takes 10-15 mins of boiling or 20mins simmer to soften when cut into square inch pieces. If you're going for a stir fried dish like chop suey then you have to cut them into thin chips. Either way trim off as much as you can any white flesh, the parts that covered the seed, because they're chewy no matter how you cook it. If you don't know how to peel it then I recommend that you to first split them lengthwise into fourths, aim for the deepest wrinkles as close as you can. This way makes them easier to peel the skin and trim the core
>>22284311Excuse me xir, Mexico is a second world shithole. Don't confuse them with Canada.
>>22284112peel them, cut them in fries shape, and actually fry them, put some ketchup on them and you get some low calorie "french fries"
Mirliton squash. The whole thing is edible including the seed and skin. Eat it raw or cook it. If it's older you peel it. It a fruit. Tastes like cucumber and jicama. Fry it with some corn. Pretty tasty actually.
>>22284791>MirlitonDo you hail from New Orleans by chance?
>>22284802NOLA 4 LIFE
>>22284820
My wife calls it chow-chow and shreds it to dress as a tempered salad with boiling oil, spices, herbs and aromatics.Basically https://youtube.com/watch?v=6vIXfJ8hDCw but with two additional steps1) after salting and squeezing to leech out water, she rinses it to remove the sticky sap2) then she squeezes it againThe video uses radish but almost literally any vegetable can be used, including chayote, beetroot, Terri Schiavo, celtuce, cucumber, carrot, potato (those need to be cooked first), sweet potato (ditto), cabbage, etc etc etc
>>22284837I would recommend to also cook terri until fork tender, about 45 minutes. You don't want it to be underdone.
>>22284837"And her mashed potato brains."
>>22284837Based oldfag reference.
>>22284112Once made Suprême de Volaille à l'Orientale which calls for blanched slices of chayotte sautéd in butter. Never been so disappointed by a vegetable.
