|
Wed, Oct 3, 12 at 15:50
| My Chinese neighbor grew these and brought them to me. What are they called? How do I cook them?
Thanks. |
Follow-Up Postings:
|
| Pipinola, chayote, mirliton. Probably other names. Can be sauteed, braised, used in soups, or stuffed and baked. Mild flavor, firm/crunchy flesh that softens with cooking. We like to cook them after they are peeled. There's also a large squash seed in the middle that you'll probably want to remove. Very easy to grow with a long enough season and very productive plant. There are a few threads featuring this veg on Gardenweb. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Asian Vegetables Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.