Mexican cucumber: description, useful properties

Mexican cucumber chayot – this is a plant which belongs to the family Cucurbitaceae. Its leaves and stems are very similar to creepers. In one season a plant can yield up to 80 fruits pear shaped. At length the Mexican cucumber can reach more than 12 inches. as for the weight of the fruit, it is on average 600 grams. Peel from this variety of pumpkin is durable enough, thin and shiny. The fruit can be green or yellow. The flesh is white, sweet and juicy. To taste Mexican cucumber resembles a tavern.

The Homeland of this amazing plant is Central America. Describe a vegetable is widespread and cultivated in many countries.

Mexican cucumber: useful properties

Chayot – this is a tasty and useful vegetable. In the composition of fruits of the Mexican cucumber includes a large number of amino acids, including threonine, leucine and arginine. In addition, the chayot are rich in vitamins and minerals. The use of such products has a positive effect on health. Ascorbic acid, for example, strengthens the immune system.

It is Worth noting that chayot relates to low-calorie products. Therefore, Mexican cucumber can be consumed during weight loss and during the diet treatment. Besides contraindications chayot has not. The exception is the idiosyncrasy.

The Use of this plant was evaluated and healers. Leaf prepare various concoctions to help with swelling, hypertension and urolithiasis. The tubers are often used for the treatment of atherosclerosis and blood pressure.

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Mexican cucumber is recommended to use to eliminate the problems associated with the thyroid gland, and in the treatment of constipation, hemorrhoids, pancreatitis and ulcers, breast cancer and mastopathy.

Used in cooking

Mexican cucumber – it is a plant that could be eaten. The exception is the stem. Young shoots of the plant can be boiled and then add in side dishes, soups, and entrees.

The Leaves of the Mexican cucumber are often added to salads. They can be placed even in a side dish. The flavor is very reminiscent of zucchini. Therefore, the technology of preparation are very similar. Chayot can be stuffed, broiled, fried, boil, bake and so on.

It is Worth considering that the Mexican cucumber, photos of which are presented above, goes well with other vegetables, e.g. tomatoes and eggplants. Mashed potatoes prepared with these products, perfect for meat and fish dishes as a garnish. In addition, chayot is combined with various sauces and spices. Mexican cucumber added to various cakes with other fruits.

From the tubers of plants make flour, since in their composition there are a large amount of starch. Chayot optionally, you can marinate.

Salt chayot

How can you serve Mexican cucumber? Recipes for this vegetable is quite simple and does not require special skills. To make salt chayot, you will need:

1. The Fruits of the Mexican cucumber.
2. Salt.
3. Horseradish Root.
4. Garlic.
5. Green celery, dill, parsley.

For the brine you will need:

1. 1 liter of water.
2. 50 grams of salt.
3. Bay leaf, cilantro, cloves-to taste.

Training products

The Fruits of the Mexican cucumber of any size required to wash and lay out the banks. The largest can be cut. Chayot should pour crushed horseradish and garlic, pre-peeled from the husk. In each container you need to put celery, dill and parsley. You can choose one or the other.

If the roots of hell no, they can be replaced with leaves of this plant with long petioles. They should be cut and the juicy part of the beat.

How to prepare

To get started is to prepare a brine. To do this in a pan to pour the needed amount of water. Add spices and salt. The finished be sure to cool the brine and then pour into jars with chiota. On top of the fruits is recommended to cover the leaves of horseradish. Banks with Mexican cucumber should be left in a warm place for souring. It takes 3 to 5 days. After the specified time, you can try chayot. If the taste is fully satisfied, then you can eat.

Is it Possible to roll

If you want to keep the product for a long time, you can roll it to the banks. The technology of preparation in this case is a little different. The brine must pour into banks and wait a bit. After 10 minutes the liquid from the containers need to drain, and then bring to the boil. Hot brine should be pour into banks, and then roll up. At the end of the tank to be wrap. Warm cans Mexican cucumber should stand for 5 hours.

With the capacity of 3 liters is required about 1,5 liters of fluid. However, specialists recommend to prepare the brine with stock. After all, transfusion and re-heating of the liquid is evaporated and bottled. Ready Mexican cucumber can be used in pure form. And to add to the stewed vegetables, salads.

Mexican cucumber with beans

There is another way of cooking chayota. How to prepareMexican cucumber? Recipes for winter allow you to preserve food for long time. In this case, to prepare you need:

1. 500 grams of beans (scapula).
2. 1 kg Mexican cucumber.
3. Garlic.
4. Horseradish.
5. Herbs-Basil, cilantro, celery, parsley. These products can be added if desired.

For the brine you will need:

1. 1 liter of water.
2. 50 grams of salt.
3. Cloves and Bay leaf-to taste.

Steps

To get started is to prepare the foods. Chayot is recommended to cut into pieces. Beans (scapula) also need to prepare, Stripping the ends. Long, preferably cut into two parts. After that the beans need to boil for 5 minutes. Then the product should be cool. In the washed banks of glass to put chayot mixed with beans. The layers of vegetables need to shift horseradish and garlic, and also greens.

You can Now prepare the brine. In a container to pour water, then add the other components. Liquid cool and pour into banks. Capacity chiota can be left in the heat for five days. After a specified time you can remove the sample.

If you wish, Mexican cucumber can be squashed. The technology is exactly the same as described in the recipe above.

Zucchini and chayot

Mexican cucumber can be rolled up combined with the zucchini. Thus it is necessary to choose the right products. In this case, to prepare you need:

1. Young zucchini.
2. Mexican cucumber.
3. Horseradish.
4. Garlic.
5. Green.

Brine is made the same as in the previous recipes. The technology of rolling are not changed.

The brewing Process

The Zucchini and chayot must entirely spread out along the banks. Thus the layers can shift horseradish and garlic. If desired, squash can replace the pumpkin. Fruits it is desirable to take small, about the size of an average Apple. It is worth noting that after salting pumpkin is tasteless. It is usually discarded.

In the jars with the vegetables pour the cooled brine. Capacity then you need to leave in a warm place for 5 days. If desired, the product can be squashed. The main thing - carefully wrap the tank. In the heat they should stand for at least 5 hours.

In conclusion

Now you know how to cook Mexican cucumbers. The recipe of cooking this dish is very simple. Chayot can be prepared with brown tomatoes, eggplant, cucumbers, cabbage and peppers. Technology does not change. If desired, you can cook meats.

It is Worth noting that Mexican cucumber can be eaten raw. This product has a neutral taste. So it can be added to almost any salad. In addition, the vegetable is very juicy. Cuttings of plants can be fried. The taste of this dish is reminiscent of mushrooms. In the leaves of the Mexican cucumber wrapped in a stuffing and cook the stuffed cabbage. Many vegans and raw foodists claim that chayot delicious even unripe.