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Chayote Squash (Each)
Chayote Squash is an edible plant belonging to the gourd family Cucurbitaceae. Chayote Squash was one of the several foods introduced to the Old World during the Columbian Exchange.
In Darjeeling, India and Nepal, the plant and fruit is called ishkus (इस्कुस in Nepali), probably derived from the word squash. Its shoots, fruit and roots are widely used for different varieties of curries.
In the Indian state of West Bengal, it is generally known as Squash (স্কোয়াশ). The whole vegetable is used to make curries, or it is sauteed. It is also cooked with fish, eggs or mutton. It is largely eaten during the summer and rainy season as it contains lots of water and is a good source of vitamin C. The young branches are also considered for making items as saag or can be added into preparing the Shukto. There are two varieties available; dark green and light green. The dark green variety is much more tender than the lighter one, which develops a fibrous texture around its seed if harvested or consumed lately.
In Karnataka, South India, Chayote is popularly referred to as "seeme badanekaayi" (ಸೀಮೆ ಬದನೇಕಾಯಿ) in Kannada or "Bangalore brinjal (Bengaluru vankayya)"; "brinjal/eggplant/aubergine of the plateau". It is used in vegetable stews like "sambar" and "palya"..
Nutrient Value & Benefits: Chayote Squash contains no cholesterol and unhealthy fats, and is usually recommended for controlling bad cholesterol levels and promoting healthy weight. Furthermore, Chayote Squash is a rich source of dietary fiber, magnesium, phosphorus, potassium, vitamin C and choline.
Storage Tips : To maintain freshness, wrap in a plastic bag and store in the vegetable crisper of a refrigerator. Once cut, Chayote Squash should be sealed in a plastic bag and used within a few days.
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