The exotic vegetable chayote or Mexican cucumber. Details about plum

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Unique facts

The Brazil nut (or Bertoletia) excites the imagination! Judge for yourself.

• The Amazon rainforest is the main place where nuts are still mined. On plantations it is impossible to maintain the ecosystem necessary for wild bumblebees and bees, which pollinate the plant and provide the harvest.
• Incredible, but true: on the counter of an ordinary supermarket we see nuts from trees that remember the Spanish colonialists and desperate pirates of South America in the 18th century. On average, Bertoletia lives 500 years or more. Scientists admit that there are trees that are about 1000 years old.
• And Bertoletia is one of the tallest trees on the planet. It reaches up to 45 meters in height, and its girth grows to 2 meters.
• Among the predominantly protein-rich selenium foods, our vibrant plant leader accumulates the antioxidant micronutrient thanks to the powerful root systems of unusual trees that help capture selenium from many layers of the soil.
• Although they are mined in the wild, they make more than 60 million dollars in their industry - every year! Nut production for the year exceeded 80 thousand tons. The Brazil nut grows in Brazil, Peru, Venezuela, Colombia, Guyana and Bolivia. The first and last countries provide the lion's share of supplies.
• Strictly speaking, the fruits of Bertholetia are not nuts, but seeds. Botany never ceases to amaze with inconsistencies with popular rumor.

Pristine exoticism, how Brazil nuts grow: photos straight from the jungle - from the mining sites!

Aren’t the photos of the fruit even before the nuts themselves have been peeled fantastic?

Composition of Brazil nut

Selenium and more selenium! Although the weight is 1 piece. is only 5 grams, already 2 nuts per day will cover the average daily requirement of the mineral for an adult. But leadership among products in selenium is not all that makes these nuts a multifaceted healthy food product.

Let's look at the most significant substances in the composition of Brazil nuts (the raw product!). The laconic answer is in the infographic, and immediately after it a decoding of the beneficial properties of the product thanks to valuable nutrients.

High calorie content (5-6 pieces = about 200 kcal, 100 grams = almost 700 kcal) and the highest fat content among its relatives are the striking characteristics of the Brazil nut.

Up to 70% of the mass is fat, among which mono- and polyunsaturated fats predominate. They are good for the heart and blood vessels, for nourishing the brain, good memory and the entire nervous system. Naturally, these nuts do not contain cholesterol, as do any plant products.

The amount of protein in exotic fruits is also not small - up to 18% of the mass. And half of the 13% carbohydrates are fiber.

Beneficial features

The composition of vitamins and minerals is interesting. We will move from the most significant nutrients.

So, in a serving of nuts of 6 pieces (30 grams):

Selenium (774% of DV) as many as SEVEN daily doses! This is why eating Brazil nuts can be dangerous, as selenium is toxic in doses above 400 mcg. The first signs of poisoning are nausea, heartburn, and bloating in the solar plexus area.

At the same time, selenium is vital for us every day. It provides antioxidant protection, vascular protection from atherosclerosis, strong immunity against viruses and high-quality thyroid function. A very interesting microelement out of 19 most important for the body: .

Magnesium (27% of the DV) is another critical mineral for life that plays an active role in ATP synthesis. The nervous system, including the brain, heart function and vascular condition, proper bile secretion and normal intestinal motility for daily cleansing - magnesium plays a great role everywhere.

Copper (25% of DV) is a mineral that determines several major functions, in particular the absorption of oxygen to tissues. In addition, copper is important for the growth of bone tissue in children and their harmonious renewal in adults.

Phosphorus (20% of the DV) is an element known to many people according to the axiom from proper nutrition “Eat fish! There is phosphorus, the bones of the skeleton need it!” And although fish is far from the leader in phosphorus content, the message about the value of the mineral is correct. Bone density, good teeth, and some brain functions are directly dependent on getting enough phosphorus every day.

Manganese (17% of the DV) is a microelement with a pronounced effect on growth, hematopoiesis and the function of the gonads.

Thiamine, or vitamin B1 (12% of the DV) is a key member of the vitamin group with the self-explanatory name “neuroprotectors” (the entire group B). It is required for a large set of reactions in the body and is distinguished by the fact that it is not available for independent synthesis. Every day we must get enough vitamin B1 from the outside - from food or supplements. Its role is also great in slowing down systemic age-related inflammation. It blocks protein glycation - a key problem of age. Modern science considers additional intake of thiamine from 40-45 years of age as one of the possible options for mass protection against aging.

Vitamin E (8% of DV) is a universal antioxidant and antihypoxant. Behind these complex words lie two extremely important roles. Protection of cell membranes from destruction due to constant exposure to oxidizing substances. The ability of cells to consume oxygen economically.

Zinc (8% DV) is a fantastic mineral that is essential for the functioning of over 400 enzymes. The production of male sex hormones and normal functions of the prostate, the proper functioning of vitamin E, the production of insulin and growth hormone, and even the effective breakdown of alcohol are the largest functions of an essential nutrient.

Special Benefits

Three antioxidants in a complex

The ideal beneficial property of Brazil nuts is the simultaneous supply of vitamin E, zinc and selenium. These nutrients are part of a single antioxidant complex (vitamins A, C, E and the minerals zinc and selenium). The five members of the oxidative stress defense need each other to work as effectively as possible.

Please also note that all minerals are included in the product in natural organic form. This means that they are absorbed almost 100%.

As we saw from the infographic about the composition of Brazil nuts, it also contains potassium, calcium, and iron. The concentrations are not outstanding, but they are already important when the diet is enriched daily - 4-8% of the DV.

Our hero also contains a set of minor compounds that are useful for metabolic processes (ellagic acid, phytosterols, cerium, cesium, europium, lanthanum, tungsten, ytterbium, etc.).

Summary of the benefits of Brazil nuts for women, men, children and the elderly:

1. Reducing systemic age-related inflammation;
2. Antioxidant cell protection;
3. Harmony in the functioning of the thyroid gland;
4. Strengthening the heart and blood vessels;
5. Good mood support.

How to use

How many nuts are healthy to eat per day?

For an adult - only 1-2 pieces, preferably raw rather than fried. This will provide the required amount of selenium.

Is it possible to harm your health by using this product?

Yes, if you eat a lot. The maximum dose at one time is 5-6 nuts. By eating more, we risk an overdose of selenium - nausea and even vomiting.

Let's not ignore the useful result of processing our hero - oil. This oil is credited with many universal benefits:

• Prevention and even elimination of wrinkles;
• Increasing skin turgor and elasticity while losing weight;
• Anti-inflammatory and anti-edematous effects.

Standard cosmetic procedures with this oil are simple but effective:

1. Use as a base for massage and wrapping with essential oils;
2. Apply under cellophane and warmly wrap your hair (hold for up to 1.5 hours);
3. Use without additives instead of makeup remover;
4. Enrich industrial creams and balms.

Contraindications and restrictions

What are the contraindications to eating Brazil nuts?

Individual intolerance. People who are allergic to plants from the Anacardiaceae family (cashews, mangoes, pistachios) should be double careful.

The presence of radium should also be taken into account. It is very small compared to the dangerous dose, but hundreds of times more than in many food products. But the excess radium is not contained in the core of the nut, so there is no need to even talk about the potential harm of radioactivity.

It is more important to remember about the high calorie content of Brazil nuts. On a weight loss diet, it can provide an antioxidant boost with selenium, zinc and vitamin E, for example as a second breakfast or afternoon snack.

It will also bring with it healthy fats, which will maintain skin elasticity and protect against hormonal disruptions. We are not supporters of long-term diets where fats are cut below 25 g/day.

Remember when counting calories!

Average dose - 1 pc. per day, calorie content - close to 40 kcal! In terms of low-calorie foods, this is quite noticeable: like 200 g of cucumbers or 350 g of lettuce leaves.

How to choose and store correctly

Have you read that Brazil nuts last a long time? In almost any conditions? Alas, this was written by people who do not know the issue.

These nuts have a lot of fat. So many! Outside of a dark, cool place they are poorly stored - they dry out and turn bitter. Proper storage at home is sealed packaging in the refrigerator, where the shelf life of the nuts increases to several months.

There is also a nuance in how to choose the right Brazil nuts.

It is better to buy them already peeled. Today, according to industry laws, there are no total contraindications for transporting fruits in a shell. However, in European countries, batches of valuable products undergo mandatory laboratory evaluation. Those samples with a lot of aflatoxins in the shell are withdrawn from circulation.

Alas, it is impossible to guarantee in what form the next batch entered our country. Therefore, it is important to buy this product from a reputable manufacturer with a good reputation.

Organoleptic characteristics

Externally, fresh Brazil nuts have a smooth surface and a thin brown husk that can only be partially peeled. Before use, we clean it as much as possible. The fruit has an oily taste, is dense and smooth when cut, without wormholes or loose spots outside and inside.

We hope you found it interesting! Brazil nut is an unusual product, but its beneficial properties and contraindications are well studied. This means that every person can integrate it into their diet with maximum health benefits.

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The main sporting event of the year, the Summer Olympic Games, kicks off this weekend. The eyes of the whole world are now focused on Rio de Janeiro, which will become home to athletes and their fans from all over the world for more than two weeks. Let's see what the guests and participants of the Olympics will eat, what Brazilian cuisine will surprise them.

Owner of the Cafezinho do Brasil restaurant Aron Lobo told AiF.ru about the features of his national dishes:

People of different nationalities live in our country: Indians, Portuguese, Africans, natives from the east. Brazilian culture was formed precisely thanks to this crazy mix. And Brazilian cuisine too. We take traditional dishes from other countries and prepare them to our own taste, the way we like it. For example, lasagna is very popular here, but we overcook the dough for it. Brazil is also experimenting with pizza, and there is one you won't find anywhere else: with white chocolate and passion fruit. American cuisine is widespread: during carnival and other holidays, people eat on the streets, take sandwiches, burgers and hot dogs in shopping trailers.

Photo: Cafezinho do Brasil

Recipe Pure Brazilian cuisine is a mixture of African, European and Indian gastronomic traditions. In its own way, this is a poor cuisine, it originates from the food of slaves, who cooked for themselves from the leftovers from the tables of their owners. For example, the most famous Brazilian dish is feijoada. It is prepared from black beans and various meats: pig ears, legs, tail, nose. It turns out to be an inexpensive dish, and everyone can make it their own, with any leftover meat. There are many recipes for this dish, for example, in my family they added not black beans, but brown ones (they are known to Russians as red beans).

I notice many parallels between Russian and Brazilian food. We often use the same products, but we just prepare them differently. My favorite Russian dish is Olivier salad. Brazilian cuisine also has potato salad, but we cut the ingredients larger than Russians. Brazilians also love a combination of salty and sweet, for example marmalade with cheese, meat with pineapple, rice with banana. Our cultures are also similar in this regard; I know that in Russia they like to bake duck with apples and cook boiled pork with cranberries or lingonberries.

Photo: Cafezinho do Brasil

Meat

Brazilians are big meat lovers, and there isn't a Sunday without the smell of grilled meat filling the city. And this is definitely marbled and very tasty meat. The most popular dish is Shurasko - several types of meat are cooked together over the fire on skewers. Beef, lamb, rack of lamb, rump, ribeye steak, chicken wings, and pork tenderloin are used here. This dish also includes offal, such as chicken hearts. Not everyone likes them, but using Brazilian technology they turn out very tasty.

Photo: Cafezinho do Brasil

The dish is always prepared using the same technology on a traditional installation with coals. The meat comes out well-done on the outside, with blood on the inside to make it juicier. Balsamic vinegar is added to it, and the only spices are salt. The meat is so tasty that there is no desire to use seasonings or sauces. In restaurants, it is served with various side dishes, as well as vegetable salad and cheese buns. To digest this amount of fatty meat, Brazilians finish by eating pineapple, grilled with cinnamon and sugar.

Photo: Cafezinho do Brasil

Everyday dishes

Recipe If meat is mainly eaten on weekends, then on weekdays Brazilians always have dishes made from rice and beans on their tables. These products are as popular here as bread and potatoes are in Russia. There are also purely Brazilian plants, for example the cassava root vegetable, which is deep-fried. Another popular dish is cochinha - chicken breast pies in potato dough. Mostly Brazilians cook with olive oil. It is very expensive here, either Portuguese or Spanish.

Despite all of the above, we are lovers of diet food. In general, Brazilian cuisine fits into a healthy lifestyle. Many people replace meat with soy, add spices, and the result is tasty and balanced. The Brazilian diet contains many gluten-free foods (a complex protein found in grains). Cheese buns are made from tapioca starch with different fillings: bacon, onions, chili, whatever.

Photo: Cafezinho do Brasil

Breakfast

For breakfast, Brazilians primarily prefer coffee. Drink it with cheese buns or hot bread with butter, ham and cheese. A popular dish is corn porridge, with banana, cinnamon and other sweet ingredients added to it.

Photo: Cafezinho do Brasil

Vegetables and fruits

The Brazilian diet includes many plant foods: peas, tomatoes, cucumbers, bell peppers. A large number of dishes are prepared from corn: porridge is cooked from cereals, canned corn is used for salad, and cakes and muffins are baked from ground corn into flour. We eat fruit all year round. Mango, guava, lime, coconut, passion fruit, and pineapple produce several harvests a year. In the south of the country, haciendas with vineyards are common. Berries are also used for cooking, but there are few of them in Brazil, mostly imported from Argentina and Uruguay.

Photo: Cafezinho do Brasil

Dessert

Almost all desserts in Brazilian cuisine use condensed milk. For example, together with chocolate, it forms the basis of brigadeiro sweets. In Brazil they like to prepare puddings and light mousses with fruits, passion fruit, and coconut. Fruit salads are very popular. An interesting dessert is sorbet with banana and acai berry. It grows in the Amazon; in Russia it is not easy to find, as it is sold frozen.

Photo: Cafezinho do Brasil

Beverages

The main Brazilian drink is coffee. On average, a Brazilian drinks three cups a day: in the morning with milk, then a couple of times throughout the day. We use balanced varieties of Arabica, such as the Latin American variety House Blend or Peaberry, which have an interesting round bean shape. For hot drinks, we also prepare herbal teas from jungle plants. They are good for health, a particular collection produces the desired therapeutic effect, for example, it solves a liver problem or relieves insomnia.

The favorite cooling drink of Brazilians is guarana berry lemonade. Russian tourists also really like it; they complain that they don’t make something like this in their homeland. In Brazil, this drink is sold in larger quantities than Coca-Cola. And in Russia you can only find guarana powder, which is used as a spice for food.

Photo: Cafezinho do Brasil

Among alcoholic drinks, the most famous Brazilian cocktail is the Caipirinha with the addition of lime. Cachaça, a vodka made from sugar cane, is also popular. Many cocktails include rum, but Brazilians almost never drink it in its pure form. Our country loves beer very much. The local wine is not very strong and can only be drunk very cold. In Brazil there is also beer brewed according to European recipes. Colonies of Germans who came to Brazil after World War II organized beer production using their own technology.

Photo: Cafezinho do Brasil

Spices and sauces

Brazilian cuisine is not very spicy. For example, I love jellied meat, but mustard is too hot for me. Garlic is the soul of all dishes; onions are present almost everywhere. We use only natural seasonings: bay leaf for beans, sea salt for pork, pepper for chicken, and thyme for lamb. Some recipes call for soaking meat in balsamic vinegar. Fans of spicy dishes add Tabasco or chili sauce to their food. The most used sauce in Brazil is tomato and pineapple. We often add light mayonnaise with garlic and parsley to our food.

The country of eternal summer, luxurious beaches, beautifully dressed women, football players and carnival fun - that’s all Brazil. We offer you a culinary journey to this hot country. What is remarkable about Brazilian cuisine, what is delicious to cook in Brazilian style and what is Feijoada? read on.

Exotic cuisine of Brazil / What to cook in Brazilian style?

The cuisine of the largest country in South America, Brazil, is a whole puzzle or even a mosaic of different cuisine styles characteristic of each region. The cuisine of one region of Brazil is not similar to the cuisine of another, just as our Russian cuisine is completely different from Thai. For example, the gaucho population is accustomed to barbecue meat and has never eaten duck in cassava sauce, which is popular in the Amazon.

Brazilian culinary trends have been shaped by the country's history and geography. African slaves, colonialists and local Indians made great contributions. Each region is characterized by special dishes that are prepared daily or those that can only be tasted on holidays. To understand the culinary delights and trends of hot and exotic Brazilian cuisine, we offer you a little information.

The North of Brazil is represented by:

• munguza is corn kernels flavored with small pieces of fresh coconut,
• pato no tucupi - duck fillet in a thick cassava sauce with local herbal seasoning that burns the stomach a few hours after lunch;
• takaca no tucupi - a mixture of pasta and cassava flour sauce, dried shrimp and an astringent plant like jumbo watercress,
• Guasado de tartaruga - turtle stewed with vegetables;
• completely green bananas, grated and fried in coconut milk;
• a variety of river fish and crabs, stewed and fried in sauce.

Northeast is represented by:

• shrimp with coriander, pepper, onion, lemon, palm oil and coconut milk;
• carne de sol - dried meat, can be stored for a very long time and without refrigeration;
• fish, breaded with coconut and fried in coconut milk;
• lobster stewed in coconut milk;
• frigideira - fried fish with shellfish in a batter of coconut milk and eggs, in a clay pot.
• hinxim de galinha is an African dish that has become national, made from chicken in peanut sauce, cashew nuts, dried shrimp, and ginger.

The Western culinary direction of Brazil is:

• lombo de porco – pork fillet fried with herbs;
• Jacare – roast or thick alligator soup!
• pan de gueijo (pao de queijo) – freshly baked bread with cheese and cassava.

In southeast Brazil They eat couscous made from dried shrimp and cornmeal, fried sardines and sun-dried cod.

As you can see, there are many tastes and recipes in Brazil. The culinary journey promises to be exotic and incredibly tasty. But the most famous dish of Brazilian chefs is called - feijoada. The delicious taste of feijoada was praised by the Brazilian poet Vinicius de Morais. Feijoada is prepared from beans, different types of meat, spices and cassava flour. Feijoada is served with cabbage, orange slices and pepper sauce.

The origin story of feijoada

This dish has African roots. The Feijoadarabs invented it about 300 years ago by mixing leftover pork and black beans that they got from their owners, which they fed to the animals. The Portuguese introduced sausage and frankfurters into it, and the Indians seasoned it with farofa (a mixture of cassava flour and coconut oil). Feijoada is the only Brazilian dish that is prepared in all regions of the country, regardless of culinary preferences and characteristics. It’s just that every housewife or cook adds one or another component to this dish.

So the taste of feijo varies from region to region. There is one more feature: feijoada is always served with the traditional national drink caipirinha, made from vodka obtained from sugar cane - cachaça, sugar and lemon. It is worth noting that in many local cafes and restaurants cachaça is often added to coffee, tea, juices and even milk. Therefore, if you are traveling with children or do not drink alcohol yourself, check with the waiters about the composition of the drinks. You may not feel the taste of cachaça right away, but after a couple of minutes, as a result of the influence of alcohol, you will not want to get out of your chair.

Read more about Feijoada. How to cook Feijoada at home?

} Feijoada Brazil is usually prepared on Saturdays. Friends, relatives and entire families gather for this dish.

Feijoada recipe

Ingredients:

• 8 cups black beans
• 1.5 kg dried beef (carne seca), can be replaced with raw smoked beef from the sausage department of the store
• 1000 kg of spicy sausage (chorizo) or spicy hunting sausages
• 1000 g pork ribs
• Bay leaf
• 1 onion
• 3 cloves garlic
• 4 tablespoons olive oil

Cooking method:

1. Soak the beans overnight.
2. Separately, soak the beef jerky for several hours.
3. Drain the water from the beans, place in a saucepan and fill with fresh water to 9-10 cm.
4. Place over medium heat and bring to a boil.
5. Cut the beef into pieces 3-4 cm in size.
6. Also cut the spicy sausage.
7. Divide the ribs into two ribs.
8. Add the meat, sausage, ribs and bay leaf to the pan with the beans.
9. Cook for about two hours, adding boiling water from time to time to prevent the beans from sticking to the bottom of the pan and burning.
10. Finely chop the onion and garlic.
11. Heat olive oil in a frying pan. Fry the onion and garlic until golden brown. Add two tablespoons of beans from the pan, heat and puree this mixture with a blender.
12. Place the puree into the pan in which the meat and beans were cooked.
13. Boil for about another hour. Cooked feijoada is similar to a cream or sauce.
14. Pork ribs are served separately from the beans, but can also be served with beans.
15. Side dishes: stewed cabbage or boiled rice, served in separate bowls.

The exotic vegetable chayote was grown by the ancient Aztecs and Mayans. It tastes like zucchini, potatoes and asparagus at the same time.

In Central America, where it comes from, it is called the “Mexican cucumber” or “prickly pumpkin.” In Russia, chayote has been known since the beginning of the 19th century; it is successfully cultivated in the southern regions, but for most gardeners it is still exotic.

Edible chayote (Sechium edule) or Mexican cucumber is a dicotyledonous plant of the pumpkin family (Cucurbitaceae), a perennial tendril-bearing deciduous vine:

1. The plant has a flexible ribbed stem (12-20 meters) and slightly pubescent shoots with large internodes. The shoots are equipped with strong tendrils curling into rings, with the help of which the plant rises along the support.
2. Grayish-green, large (10-25 cm in length), wide leaves, shaped like cucumber leaves. They are round, with a heart-shaped base, divided into 3-7 obtuse lobes. The veins on the outside of the leaf are pubescent. The leaves are attached to the stem by petioles 4-25 cm long.
3. Small (up to 1 cm in diameter) pale green or pale yellow flowers are dioecious. Female flowers are located in the internodes one at a time, less often two. Males form a few-flowered (from 2 to 10 flowers) racemose inflorescence.

A month after pollination, the plant produces fruits. Each fruit contains one flat, oval, rather large (3-6 cm) seed, covered with a parchment skin. In essence, the chayote fruit is a false single-lobed berry:

• fleshy, pear-shaped;

• spherical, oval;

• conical or rounded.

Its diameter is 7-12 cm, length 7-20 cm, weight 300-900 g. The pulp, in texture, resembles the pulp of a cucumber, juicy, transparent, white, light yellow or light green. The color of the peel varies depending on the variety. It can be whitish, light cream, green and purple.

Have you tried the taste of Mexican cucumber?

YesNo

The root system of the Mexican cucumber is powerful and branched. The thick, fleshy central root can stretch up to 20 meters in length. During the season, up to 10 edible tubers with thin, dense, glossy skin are formed on the roots of the plant.

The heat-loving Mexican cucumber is grown as an annual crop in the southern regions of Russia. In the middle zone it is cultivated in greenhouses or as an indoor ornamental plant.

Characteristic

Chayote (Mexican cucumber) is a high-yielding vegetable crop of universal use. Its not fully ripened fruits are boiled, baked, canned, fried, stewed. The neutral taste of the fruit allows you to combine them with other vegetables, fruits, spices, meat, fish and poultry.

• The dried pulp of the fruit is ground into flour.

• The tender apical shoots are used as asparagus.

• Salads are prepared from the leaves.

Roasted seeds, with a nutty taste, are used in confectionery and as a seasoning. Starchy tubers are prepared in a similar way to potatoes.

From the processed stems, strong silvery fibers are obtained, which are used for the production of caps. The tops and roots, after harvesting, are used to feed livestock.

The fruits have a good presentation, are easy to transport, and retain their taste for a long time.

Chayote contains many beneficial substances:

1. polyunsaturated fatty acids;
2. amino acids (glutamic, aspartic, arginine, etc.);
3. Sahara;
4. starch;
5. carotene;
6. trace elements (iron, zinc, etc.);
7. vitamin C, vitamins B, PP, E, H, K.

Mexican cucumber is a low-calorie product, which allows it to be used in dietary nutrition. 100 g of fruit pulp contains:

• 18.0 g water and 4.5 g carbohydrates;

• 1.7 g fiber, 1.66 g mono and disaccharides;

• 0.82 g protein and 0.1 g fat.

The calorie content of chayote is 19.0 kcal.

The rich chemical composition of the Mexican cucumber makes it a useful vegetable used in medicine. It has anti-inflammatory, diaphoretic and diuretic effects. It is used to treat urolithiasis, atherosclerosis, optimize blood pressure, and the cardiovascular system.

Landing

Chayote is successfully propagated by seeds and stem cuttings:

1. When propagating by seeds, a whole ripe fruit is planted in the soil, burying it 2/3 into the ground, with a wide bottom down at an angle of 45° to the surface. After 2 weeks, a sprout appears, on which weak side shoots are removed, leaving 2-3 of the most viable ones. Chayotes are sown in open ground at average daytime temperatures of +25-27 °C. When the temperature drops to 0°C, the plant dies.
2. For vegetative planting, young shoots 10-15 cm long are cut. The cuttings are immediately planted in a soil mixture of peat and river sand and covered with film. It is best to plant cuttings on ridges with supports, maintaining a distance of 120-200 cm between plants. Cuttings usually take root in 14-20 days.

Expert opinion

Filatov Ivan Yurievich, private farmer for more than 30 years

In central Russia, it is more convenient to grow Mexican cucumber using seedlings. The mature fruit is planted in a suitable container for seedlings 2-2.5 months before the plant is supposed to be planted in open ground or a greenhouse. To prevent the seedlings from stretching too much, the apical shoot is pinched.

Growing

Chayote is a tropical plant. It needs warmth, moisture and fertile soil. It prefers light sandy loam, loam, and peat bogs with high aerobic properties and a good drainage layer. Acidic soils have to be limed beforehand.

Before planting, the bed is dug up with a spade and enriched with rotted compost at the rate of 6 kg/m² and mineral fertilizers - superphosphate (50-70 g/m²) and potassium salt (80-100 g/m²).

The optimal air temperature for growing chayote is + 25-30 ºС. The area should be well lit, but you can make a bed in partial shade.

Care

Agricultural technology consists of the following procedures:

1. Watering with warm (+ 25 ºС), settled water at least 2 times a week. Otherwise, there is a high risk of root rot.
2. Regular loosening and weeding. After planting, the soil is loosened quite deeply, and subsequently - superficially.
3. Garter to trellises or stakes.
4. Bush formation. The first time the main vine is pinched after it has grown to a length of 50 cm, leaving 2-3 side shoots on the vine. The procedure is repeated after 7-10 days.
5. Feeding. At the beginning of flowering, add an aqueous solution (1 to 5) of cow manure, adding superphosphate (20 g) and potassium sulfate (15 g) to a bucket of solution. Each lash requires 2-3 liters of solution. After 10-15 days, the plant is additionally fed with complex mineral fertilizer or sprayed with microfertilizers.
6. Harvesting.

Dried and calibrated chayote fruits, placed in boxes, are stored in a cool (+5-10 ºC), dry, dark room. Seed material is stored separately from fruits left for human consumption. The fruits are stored for 6-8 months.

There are almost no serious enemies among diseases and pests. Chayote is practically not susceptible to disease. However, its small shoots are sometimes threatened by slugs.

Photo

For a more detailed look at the Mexican cucumber, you can view the following photos.

Video

You can also watch a video that will show you what chayote looks like.

In recent years, chayote has become increasingly popular among Russian gardeners. They are attracted by the excellent technical and taste qualities of the crop and its versatility of use. In the Urals and Siberia, where the fruits do not have time to ripen, chayote is planted as a salad and ornamental crop.

Chayote is a light green, pear-shaped fruit with one seed inside and edible, tender, aromatic pulp, with a texture reminiscent of something between a potato and a cucumber. Perhaps such a vegetable is not considered familiar to our latitudes, but it will add a particularly delicate taste to familiar dishes, while at the same time bringing benefits to the body. This unusual fruit for us is popular in Mexican cuisine and southern North America. It is eaten raw, added to salads, used as a filling for pies, baked with chili peppers and many other dishes are prepared.

If you don't know what chayote or vegetable pear or Mexican cucumber is, it's time to get acquainted with it. After all, this exotic fruit is a source of many nutrients that our body needs.

Where does chayote grow - Mexican cucumber?

Chayote (or Sechium edule) belongs, like a regular cucumber, to annual (there are also perennial species) plants from the pumpkin family. It is shaped like a pear with a thin, pale green skin and several vertical grooves. It has a crunchy texture and a mild sweet flavor. There are options with an uneven pimpled surface. Its seeds are edible.

The true homeland of the Mexican cucumber is that part of Latin America that has the same name - Mexico.

It was cultivated thousands of years ago by the Aztec and Mayan tribes. It was the Aztecs who gave the name “chayote”, which is known today, meaning “pumpkin with thorns.” This vegetable is very popular in the Caribbean and Latin America.

Although native to the tropics, chayotes are now cultivated in warm climates around the world. We grow them in the southern regions of Russia and in Transcaucasia. The climate in the south of Ukraine and Moldova is quite suitable for them. True, it still remains an unfamiliar and exotic fruit for many.
Some gardeners recommend planting seeds in pots and boxes on windowsills.

The plant is a vine that grows up to 20 meters in length and is somewhat similar to a grapevine with tendrils, due to which it clings to a support and rises up. This plant can be found growing along fences and even on trees.

Chayote requires well-drained and moist soil. The leaves are quite large, round in shape with a heart-shaped base 10-25 centimeters wide and covered with hairs.

The plant has both female and male flowers. After pollination, the fruits begin to grow and develop. In its homeland, Mexico, it blooms in September. The fruits ripen within 30 days.

At first glance, their shape is somewhat reminiscent of an avocado, but lighter. Each fruit can weigh from 500 to 600 grams, pear-shaped, covered with a green or yellow peel (it all depends on the variety, it can be brown of different shades, dark green with hairs). The fruits grow no more than 20 cm, and their yield varies from 80 pieces in an annual crop to 150 pieces from one perennial plant.

Depending on the variety, the skin of the fruit may be smooth, furrowed or with pimples.

Its pulp resembles the taste of a cucumber; to some people it seems like the pulp of a young zucchini.

What does chayote look like?

Watch the video to see how chayote grows

What are the benefits of chayote chemical composition?

Chayote isn't as popular as other vegetables, but it actually has a very good track record of healthy constituents that can provide health benefits. First, chayote is free of cholesterol and unhealthy fats and is generally recommended for combating low cholesterol and weight loss. It is high in water and fiber and relatively low in sugars, making it relatively low in calories compared to other fruits and vegetables. They are also valued for their high content of potassium and amino acids.

Despite the predominant watery component (chayote contains actually 93% water), this vegetable has:

• vegetable proteins;
• fats;
• saturated fatty acids;
• carbohydrates (mainly sugars);
• fiber (dietary fiber);
• ash product;
• starch (only in tubers);
• 17 essential amino acids (in particular threonine, arginine and leucine);
• retinol (vitamin A);
• B vitamins (thiamine, riboflavin, niacin or nicotinic acid, pyridoxine, pantothenic and folic acids);
• phylloquinone (or vitamin K);
• antioxidant vitamin C (ascorbic acid);
• minerals such as potassium, magnesium, sodium, calcium, iron, phosphorus, copper, manganese, zinc, selenium.

The total calorie content of 100 grams of this vegetable is only 16 kilocalories. The energy percentage of proteins, fats and carbohydrates is 17/6/59%.

The entire plant, including the fruit, stem and leaves, contains several nutrients and has anti-inflammatory properties that can help treat high blood pressure, kidney stones and indigestion. Chayote can also help maintain weight as it is low in calories and high in fiber.

A diet high in fiber helps treat constipation and normalize bowel function. This vegetable is a good way to increase your fiber intake. One fruit contains 3.5 grams of fiber, which is 14 percent of the daily value of 25 grams. Dietary fiber also helps control blood sugar, which is especially beneficial for diabetics, and lowers cholesterol, which promotes a healthier cardiovascular system.

Whole chayote has on average only 0.1 grams of fat. High water and fiber content help satisfy hunger faster and prolong the feeling of fullness. It can be added to salads and smoothies.

Chayote is a rich source of folate and vitamin C. Folates are water-soluble vitamins that are essential for female fertility and cancer prevention. When consumed before and during pregnancy, it reduces the risk of neural tube birth defects in the fetus. A whole chayote can provide 189 micrograms of folate in your diet, which is about 50 percent of the recommended daily intake.

Vitamin C is an important antioxidant that helps fight free radicals, which can lead to an increased risk of heart disease and some forms of cancer. It contains 15.6 mcg of vitamin C, which is 26% of the daily requirement.

Trace minerals are required daily in small quantities to support a healthy metabolism, immune system, and strong bones. Chayote contains trace mineral salts of zinc, magnesium, calcium, phosphorus and potassium. These minerals are part of the body's hormones and enzymes.

Zinc plays an important role in wound healing and supports the sense of taste and smell. Calcium and magnesium keep bones strong, and potassium supports nerve and muscle function.

The Mexican cucumber chayote has proven itself on the positive side not only in folk but also in official medicine.

Chayote benefits for the body

Chayote is not only a food product. Its use can bring certain health benefits and help cope with some ailments. Herbal tea prepared with chayote leaves helps reduce high blood pressure and relieve swelling. Local peoples use it to dissolve and remove kidney stones, treat atherosclerosis and blood vessels.

The pulp of the fruit has diuretic properties and is used to treat bloating.

Speaking of health benefits, the vegetable helps:

• during diets to reduce excess weight;
• strengthen general immunity;
• increase the body's energy balance;
• remove kidney stones;
• improve the general condition of urolithiasis (has a diuretic effect);
• reduce blood pressure in hypertension;
• get rid of swelling;
• prevent or effectively treat atherosclerosis (often tubers are used);
• improve the functioning of the thyroid gland;
• get rid of hemorrhoids;
• prevent constipation;
• improve the functioning of the pancreas during pancreatitis;
• heal gastrointestinal ulcers;
• in the treatment of mastopathy;
• prevent breast cancer (as well as other cancers).

As a rich source of vitamin C, it is used for colds, has good diaphoretic properties, and as a source of many useful substances, it is used to restore the body after chemotherapy and radiation therapy in cancer patients.

Chayote use in cooking

In this case, the Mexican chayote cucumber is a fairly versatile food item. It can be eaten like zucchini, cucumbers or melon.

Possessing a delicate sweetish taste, similar to zucchini, it becomes not only an ingredient in vegetable and fruit salads. Add it to meat dishes.

Dried leaves of the plant can be used to make teas.

Ripe fruits are usually not suitable for food, but are used for seeds. As a result, unripe chayote:

• added to vegetable oil for flavoring;
• fried (the taste will resemble fried mushrooms, and if you use only tubers - fried potatoes);
• boiled;
• baked;
• stuffed;
• stewed;
• salted;
• pickled;
• added to stews, sautés and purees containing tomatoes, zucchini, and eggplants;
• used to create canned white onion salads;
• added to baked goods (the puree is mixed either with the dough, or the filling is made from it; a good combination is obtained with cinnamon).

Stewed young stems and leaves are added to sauces with a variety of spices, soups, and are also used as a side dish for meat and fish dishes (the product must first be boiled).

In general, the taste of the Mexican cucumber goes well with almost any product.

Chayote goes well with cheese, chili pepper, bread crumbs, bacon, onions, including green onions, and shrimp.

Due to its dense flesh, it requires longer cooking: 30 to 40 minutes.

When used in stuffing or baking, the peel does not need to be removed. You just need to cut the fruit and blanch until it becomes soft. After which the pulp can be removed with a spoon.

Don't throw away the pit, which has a nutty almond flavor.

When using chayote for stir-fries or salads, remove the tough skin using a knife or peeler.

Some varieties have a sticky substance under the skin that irritates some people. If you are one of them, simply clean the fruit under running cold water.

How to select and store chayote

When purchasing chayotes, choose fruits that are firm to the touch and have bright colors. Wrinkles and grooves in the skin are normal, but they should not be soft or spongy. Basic requirements for selection when purchasing:

Hard to the touch;

No scratches;

Small dents are acceptable.

The ideal place to store chayote is the refrigerator, in which the product can be stored for up to three weeks (the main thing is to pack the fruits in paper bags).

Contraindications and harm

Scientists have not yet discovered any main contraindications to the consumption of exotic chayote. Thus, the main caution when consuming Mexican cucumber is exclusively individual intolerance to the product.

Interesting facts about the Mexican cucumber

In Australia, there is an opinion that the well-known McDonald's uses chayote instead of apples in its apple pies. This opinion led to a trial where the famous chain had to prove that their pies contained real apples.

The source of this opinion was the rumor that canned pears are actually chayotes. Perhaps such rumors are based on the fact that in Australia there are many recipes where this vegetable also acts as a fruit.

In Creole cuisine, chayote dishes are traditionally prepared for Thanksgiving.

There is a legend that this fruit caused the mummification of residents in the city of San Bernardo in Colombia who abused it. This may be due to the supposed cell-regenerative properties of this vegetable.

Here’s an interesting yet exotic vegetable for us: chayote or Mexican cucumber. By the way, it is grown in Abkhazia, where many of our compatriots like to relax. It also grows in Sochi. So, if you wish, you can try these unusual fruits.

How to grow chayote on your own plot