All about Chayote! Green and White Chayote Review : ua-cam.com/video/ouZ6Jo3nkio/v-deo.html Baby Chayotes : ua-cam.com/video/3tz7u-rTnqM/v-deo.html Tacaco (rare relative of chayote) : ua-cam.com/video/2DBshDi_A5Y/v-deo.html
I'm Costa Rican (currently living in Montréal, Québec, Canada). I've had the roots many times, but it's always been the same way, battered in whipped whole eggs then served covered with a tomato salsa (just like Mexican chiles rellenos). But I've never heard of frying then like french fries. There must be a reason. But never ever eat them raw. You should make a video on flor de itabo (the yucca plant flower). I know it's not the fruit, but it's the flower that we eat in Costa Rica. It has a bitter, unique taste. If you're in Costa Rica, you might want to try it out.
In Australia we call it choko, useful neutral vegetable and "easy" to grow. Every time i try to grow it, the brushtail possums destroy the fruit and kink/kill the vine in the process, I get zero fruit no matter what I try. Never knew that they grew a tuber. Very informative!
What kind of climate does it grow in? Like is it cold hearty? Drought resistant? Rain tolerant? Is a shade or sun loving plant? I HAVE had the fruit, and it's a family favorite, but it's hard to find in Ohio. I'm wondering if, or how well, it'll grow here. I LOVE plants that supply more than just one thing. And to be able to grow greens, fruit, AND tubers on the same plant sounds GREAT!
Some suggestions for Chayote (Merliton as they are called in Louisiana.): 1. In soups with chicken, beef or other vegetables only. Can use sliced or diced in place of potatoes for a non starch veg much like using zucchini ( courgette). 2. In casseroles or gratins as you would use zucchini . Use grated, sliced, peeled or unpeeled if not too mature. Mix or layer with onions, tomatoes, cheese, lardons or not, and bake until bubbly and hot. 3. Slice thinly and make a raw pickle condiment with or without other pickling veggies and chilies.
In Costa Rica, from my experience, we mostly use the chayote root in "Olla de carne", which is a very hearty beef stew with potatoes, carrots, chayote, cassava, plantains and a lot of other root vegetables. It has a very interesting flavor and texture compared to the other veggies people add to that soup so the added variety is welcomed. Now, I actually remembered that we use it in a lot of soups, not only olla de carne, but it's more of a rural town thing, like cold mountain towns' hearty soups.
Wumbojet. When I was touring around Costa Rica 7 or 8 years ago I came across a fruit veg store that was cooking and selling what looked like palm seeds the flavour was delicious the size of a golf ball. If you know the name of this palm I would be much appreciated. Cheers
@@johnnykay8261 if they looked like palm seeds they probably were a specific variety we here call "pejibaye" (peh-hee-bah-yeh) they're around the size you mentioned and usually are covered by a red or orange (peel? Skin? I don't know what would be the proper way to describe it), they're served cooked with the usual small portion of mayonnaise. Pejibayes are a kind of fruit and veggies store staple, whenever you see small veggie vendors along rural highways it's very common for them to also sell cooked pejibaye.
Awesome! Have you ever seen the roots when they grow to about 2-3ft? They are like a huge huge yam. Here is a secret to growing roots. In the first year Chayote will not form a tuber but it will in the 2nd year. and just get bigger each year. Most people fail to get tubers becasue they try and dig them up in the first year when the plant is still absorbing the fruit that the seed grows in. Have a go at growing them. Just keep the roots frost free. The vine will die but will come back in the 2nd year and grow huge. Above and below ground. I grow these for my bees which love the flowers.
That kinda looks like a big old piece of driftwood I collect along Lake Erie and use as kindling. Man, you ALWAYS have something totally new and absolutely fascinating to me to share. Thanks so much for all the years of entertainment AND education not just on fruits, but also a bit of the people who use these things every day and even some of their culture! You really are just the best!
I love chayote. They're really easy to get, as all of the latin markets always have them (sometimes more than one kind), the asian stores have them sometimes, and even the corporate grocery stores have them once in a while. I've used them where you would use potatoes, zucchini, anywhere where you might want a vegetable to soak up flavor... but they hold their shape better than either of those. If I'm whipping up quick thai curry or a chinese style stir fry, chayote is one of my go to veggies. They're good raw in salads or with condiments and Tajin. They're even easy on my ibs. And they're CHEAP! It's very cool to learn that the whole plant is useful. I'd try growing it if I didn't live in a frozen hellscape.
Wow chayote is very common in our country and one of the cheapest vegetable thats commercially grown but I've never heard about eating the roots/tuber. I'm going to plant them and try the roots.
The root looks very sweet potatoish - I thought for sure there would be some sweetness in the flavor profile. The Ichintal recipe looks nice and worth trying.
I grew up in New orleans, we call chayote mirltons (pronounced mel a tahn) we make a dish some people call mirlito. Casserole, or mirliton dressing. Its usually made with shrimp and breadcrumbs.
I have seen it in SwFl at an Amish market in the root section but never knew what to do with it so never bought it. Thank you for reviewing the root much appreciated!!
I've only recently found your channel, and your outro has always been so familiar to me. Turns out it's the same song used for the menu theme in a Roblox version of the Gmod game TTT that I play
I wanted to ask if you have ever tried Pawpaw fruit? It's one of the most popular ones here in Tennessee. The locals here say it tastes like banana pudding. Maybe you could do a video of that someday, there are lots of great waterfalls in this area where I live also, close to Fall Creek Falls.
WOW. I definitely need to try chayote now. So many possibilities with the root. I still haven't even had the fruit yet, even though it's readily available where I shop.
it's called choko in australia, or the fruit is i guess, not sure about the plant itself but i'm guessing it's the same. my parents grew it when i was young, they always boiled it and being of an older generation, they boiled the heck out of it and it was gross. i'm about 40 and haven't had it for the past 32 years. this vid makes me want to grow it for the root though, interesting
Some of the reasons here in CR we do not consume the root of the chayote very often is because it is only harvested a couple of months per year, also because it can be more expensive than meat. Harvesting it is not easy
Interesting-thought it would be more like taro. I hate the texture of taro, but love potatoes, so might have to give this new root a go (if I ever find it).
I didn't know you could eat the roots. Here in Brazil that vegetable is called chuchu, and we cook it and then make a salad of it, at least that is my favorite way of eating it
Choko/chayote grows so well here in sydney! Never seen that root though, always regrew it from the fruit. Anyone have any tips for peeling choko fruit skin? It's always slippery, which makes preparing it annoying despite how useful it is in cooking.
@wan7319: My advice for peeling the skin is, don't. Unless it's one of the spiky, hedgehog-like varieties, then that's ok. But the skin is delicious and nutricious.
i have gotten them to grow from seed and like a potato they grow if you cut the top part if you see it sprouting and put it in soil. they get very vigorous in there growing almost taking over an area, in my green house.
I don’t think I’ve seen the roots for sale whereas the fruit is easily available here in Florida. Maybe it’s available but I haven’t recognized it for what it is? An article I found on line says they’re seasonal even where they’re most popular.
New in your channel, I’m also a fruity, olí love traveling to travel to try new and exotic local fruits. Have you ever tried or made a video about Mexican Pitayas? Not Asian pitayas but Mexican pitayas, they come in many colors and they’re delicious.
I've peeled and eaten what was labeled "Korean Sweet Potato" raw before; it was sweet, energizing, and somewhat refreshing. It would probably be great alongside a meal or with a fresh dip. The problem is that it turns color almost immediately; which seems to be a sign of degradation (possibly of nutrients). If anyone trys it, consider peeling only what you're ready to chew.
It's funny how we always regard chayote as a boring vegetable in Mexico, we do eat it a lot but it's just a vegetable. Something cheap to add to stews. Not quite remarkable.The spiky ones are the tastiest.
OK, I tried to get 3 of these guys to shoot, and failed. You are making me go out and try again! Thanks....the expression on your face when you took that first bite! Then you went ahead and took the second bite.....lol! This one is bad tasting, but OK healthwise; you should stop tasting raw potatoes though.
I tried. I really did. I check in every now and then because I want to enjoy the content. But the noises you make when eating are horrific and I can't bear to watch it. The slopping, sliming and crunching is too much. It has to be fixed in post. I'm begging you edit it out otherwise I can't come back. It's too much.
@@h.Freeman Please do not speak for another human being that doesn't even know you anime "bro". I'm a video editor so I know how easy it is to change one setting and remove the sounds. Do not equate food channels and eating sounds as though it's industry standard "bro", it's just one setting "bro", the content will be improved by one simple change "bro".
All about Chayote!
Green and White Chayote Review : ua-cam.com/video/ouZ6Jo3nkio/v-deo.html
Baby Chayotes : ua-cam.com/video/3tz7u-rTnqM/v-deo.html
Tacaco (rare relative of chayote) : ua-cam.com/video/2DBshDi_A5Y/v-deo.html
I recently saw there's a spiky chayote variety at my local indian market.
looks like casava or yuka
Please review cocuixtle fruit from Mexico!
I'm Costa Rican (currently living in Montréal, Québec, Canada). I've had the roots many times, but it's always been the same way, battered in whipped whole eggs then served covered with a tomato salsa (just like Mexican chiles rellenos). But I've never heard of frying then like french fries. There must be a reason. But never ever eat them raw. You should make a video on flor de itabo (the yucca plant flower). I know it's not the fruit, but it's the flower that we eat in Costa Rica. It has a bitter, unique taste. If you're in Costa Rica, you might want to try it out.
In Australia we call it choko, useful neutral vegetable and "easy" to grow. Every time i try to grow it, the brushtail possums destroy the fruit and kink/kill the vine in the process, I get zero fruit no matter what I try. Never knew that they grew a tuber. Very informative!
I mean .. you get possums.. they're higher up the food chain, so more nutrient density per weight. I call that a win
@@CookingWithCowseating possums is something a caveman might do. Eat some beans you bloodthirsty cur
What kind of climate does it grow in? Like is it cold hearty? Drought resistant? Rain tolerant? Is a shade or sun loving plant? I HAVE had the fruit, and it's a family favorite, but it's hard to find in Ohio. I'm wondering if, or how well, it'll grow here. I LOVE plants that supply more than just one thing. And to be able to grow greens, fruit, AND tubers on the same plant sounds GREAT!
We had to build a cage around ours.
@@honeybadgerisme That's a good idea.
Some suggestions for Chayote (Merliton as they are called in Louisiana.):
1. In soups with chicken, beef or other vegetables only. Can use sliced or diced in place of potatoes for a non starch veg much like using zucchini ( courgette).
2. In casseroles or gratins as you would use zucchini . Use grated, sliced, peeled or unpeeled if not too mature. Mix or layer with onions, tomatoes, cheese, lardons or not, and bake until bubbly and hot.
3. Slice thinly and make a raw pickle condiment with or without other pickling veggies and chilies.
Stuffed mirliton = Yum!
In Costa Rica, from my experience, we mostly use the chayote root in "Olla de carne", which is a very hearty beef stew with potatoes, carrots, chayote, cassava, plantains and a lot of other root vegetables.
It has a very interesting flavor and texture compared to the other veggies people add to that soup so the added variety is welcomed.
Now, I actually remembered that we use it in a lot of soups, not only olla de carne, but it's more of a rural town thing, like cold mountain towns' hearty soups.
Interesting
Same for me, I have never heard other dish than eating it in soup!
Chayote is goodfor stuffing with beef and cheese in two ways stir fry or baked,in eggs salad its good.
Wumbojet. When I was touring around Costa Rica 7 or 8 years ago I came across a fruit veg store that was cooking and selling what looked like palm seeds the flavour was delicious the size of a golf ball. If you know the name of this palm I would be much appreciated. Cheers
@@johnnykay8261 if they looked like palm seeds they probably were a specific variety we here call "pejibaye" (peh-hee-bah-yeh) they're around the size you mentioned and usually are covered by a red or orange (peel? Skin? I don't know what would be the proper way to describe it), they're served cooked with the usual small portion of mayonnaise. Pejibayes are a kind of fruit and veggies store staple, whenever you see small veggie vendors along rural highways it's very common for them to also sell cooked pejibaye.
I love these episodes of the off-shoot 'Weird Root Explorer' series :D
Awesome! Have you ever seen the roots when they grow to about 2-3ft? They are like a huge huge yam. Here is a secret to growing roots. In the first year Chayote will not form a tuber but it will in the 2nd year. and just get bigger each year. Most people fail to get tubers becasue they try and dig them up in the first year when the plant is still absorbing the fruit that the seed grows in. Have a go at growing them. Just keep the roots frost free. The vine will die but will come back in the 2nd year and grow huge. Above and below ground. I grow these for my bees which love the flowers.
That kinda looks like a big old piece of driftwood I collect along Lake Erie and use as kindling. Man, you ALWAYS have something totally new and absolutely fascinating to me to share. Thanks so much for all the years of entertainment AND education not just on fruits, but also a bit of the people who use these things every day and even some of their culture! You really are just the best!
I love chayote. They're really easy to get, as all of the latin markets always have them (sometimes more than one kind), the asian stores have them sometimes, and even the corporate grocery stores have them once in a while. I've used them where you would use potatoes, zucchini, anywhere where you might want a vegetable to soak up flavor... but they hold their shape better than either of those. If I'm whipping up quick thai curry or a chinese style stir fry, chayote is one of my go to veggies. They're good raw in salads or with condiments and Tajin. They're even easy on my ibs. And they're CHEAP! It's very cool to learn that the whole plant is useful. I'd try growing it if I didn't live in a frozen hellscape.
The only way this plant could be more versatilely edible would be if one could eat the field in which it was grown.
What do you mean by that? Because all parts of Chayote plants are edible and very safe to eat.
@@Isaac-ho8gh Yes, that is what I was saying. It was an attempt at humor.
@@Sybil_Detard oh sorry, I didn't realise it was a joke lol
Wonder if shredding it for hash browns would have it cook up nice and crispy
Hey! You gotta look out for the natural Latex* in all parts of this--even the leaves need blanching!
Wow chayote is very common in our country and one of the cheapest vegetable thats commercially grown but I've never heard about eating the roots/tuber. I'm going to plant them and try the roots.
Try and pull a starch from it. Process it like cassava. Plus, what tamp was the oil? As an chef myself, you drive me nutz sometimes.
love when he holds a new fruit or edible object in front of him and slaps it excitedly while saying its name
The root looks very sweet potatoish - I thought for sure there would be some sweetness in the flavor profile. The Ichintal recipe looks nice and worth trying.
I grew up in New orleans, we call chayote mirltons (pronounced mel a tahn) we make a dish some people call mirlito. Casserole, or mirliton dressing. Its usually made with shrimp and breadcrumbs.
Thanks Jared.
Normaly french fires are first fired on a low temp to cook through and then again at higher temp for the browing and crunch
Now I want to try the leaves. I had pea shoots and they are delicious.
As a foraging enthusiast, I'm happy to see you branching out (no pun intended) into more plant parts!
I have seen it in SwFl at an Amish market in the root section but never knew what to do with it so never bought it. Thank you for reviewing the root much appreciated!!
I made chayote sweet pie. Very good.
If I ever have a greenhouse I want to grow them. I love multi use plants!!!
Looks almost like yuca (cassava)
You are awesome Jared 🔥
I had some cooked sweet potato greens the other day. They were pretty good.
I've only recently found your channel, and your outro has always been so familiar to me. Turns out it's the same song used for the menu theme in a Roblox version of the Gmod game TTT that I play
My Indian market here in masschusetts has prickly chayote it is chayote with spines you should try it.
It looks similar to the Chinese “mountain medicine”, which is usually put in a stew.
I wanted to ask if you have ever tried Pawpaw fruit? It's one of the most popular ones here in Tennessee. The locals here say it tastes like banana pudding. Maybe you could do a video of that someday, there are lots of great waterfalls in this area where I live also, close to Fall Creek Falls.
Should use to make a root chip.
WOW. I definitely need to try chayote now. So many possibilities with the root. I still haven't even had the fruit yet, even though it's readily available where I shop.
I made mock apple pie filling with chayote, we couldn't tell the difference . very good
it's called choko in australia, or the fruit is i guess, not sure about the plant itself but i'm guessing it's the same. my parents grew it when i was young, they always boiled it and being of an older generation, they boiled the heck out of it and it was gross. i'm about 40 and haven't had it for the past 32 years. this vid makes me want to grow it for the root though, interesting
My sister grow the green fruit version of that it's weird cuz the seed sprouts from the fruit so she has to plant the whole fruit
Some of the reasons here in CR we do not consume the root of the chayote very often is because it is only harvested a couple of months per year, also because it can be more expensive than meat. Harvesting it is not easy
This video is absolutely amaziiiiiing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!🤎🤍🤎🤍🤎🤍🤎🖤Keep it up J from New York🤎🤍🤎🤍
Interesting-thought it would be more like taro. I hate the texture of taro, but love potatoes, so might have to give this new root a go (if I ever find it).
I didn't know you could eat the roots. Here in Brazil that vegetable is called chuchu, and we cook it and then make a salad of it, at least that is my favorite way of eating it
Choko/chayote grows so well here in sydney! Never seen that root though, always regrew it from the fruit. Anyone have any tips for peeling choko fruit skin? It's always slippery, which makes preparing it annoying despite how useful it is in cooking.
@wan7319: My advice for peeling the skin is, don't. Unless it's one of the spiky, hedgehog-like varieties, then that's ok. But the skin is delicious and nutricious.
pretty interesting, who doesn't love fried stuff. would be fun to try it prepared in different ways for sure 👍🏻
Definitely
i have gotten them to grow from seed and like a potato they grow if you cut the top part if you see it sprouting and put it in soil. they get very vigorous in there growing almost taking over an area, in my green house.
Vigorous is an understatement, they grow wild next to my barn and each year they cover the entire building top to bottom lol
I don’t think I’ve seen the roots for sale whereas the fruit is easily available here in Florida. Maybe it’s available but I haven’t recognized it for what it is?
An article I found on line says they’re seasonal even where they’re most popular.
Since I found out raw cassava root is mildly toxic I would be cautious about consuming any raw tuber or starchy root vegetable. 😂
You sure as hell don't want to be crunching on raw taro!
New in your channel, I’m also a fruity, olí love traveling to travel to try new and exotic local fruits. Have you ever tried or made a video about Mexican Pitayas? Not Asian pitayas but Mexican pitayas, they come in many colors and they’re delicious.
welcome! yep there's a Mexican pitaya video on here somewhere. I have them organized by name at weirdexplorer.com
wow this is new for me😳😳😳
Contrary to other comments, I've only ever seen the root for sale in the produce section in Colorado. 😅
This looks a lot like a yam to me, wonder how it compares in taste/texture with it
Wouldn't taking the roots kill the plant?
Can you make chips out of it like potato chips?
They served this in our school lunches LOL.
I've peeled and eaten what was labeled "Korean Sweet Potato" raw before; it was sweet, energizing, and somewhat refreshing. It would probably be great alongside a meal or with a fresh dip. The problem is that it turns color almost immediately; which seems to be a sign of degradation (possibly of nutrients).
If anyone trys it, consider peeling only what you're ready to chew.
Eat ndak fruit in mauritanian and mad fruit and cassamance fruit
If it browned so fast it means either high in protein or sugars, or it has a high pH
How is it boiled?
Weird root explorer
I've always heard the roots are sweet
Kesusu is in season
would be Interesting to try mash chayote root :)
I bet soaking the roots before you use them overnight would probably improve the texture
Idk if this a dumb question but have you had mulberry?
Of course he's had mulberry 😁 ua-cam.com/video/S1sPtZIRk-g/v-deo.html
Please promise us right now that you won't bite into any raw taro out of curiosity. 😬
Do the spikey chayote next
Weird Root explorer
you should make it into a mash, like mashed potatoes, see what it tastes like
It's funny how we always regard chayote as a boring vegetable in Mexico, we do eat it a lot but it's just a vegetable. Something cheap to add to stews. Not quite remarkable.The spiky ones are the tastiest.
Weird tuber explorer
Eating it raw is certainly a way to do it, not the best way but a way
I never knew these had edible roots.
How I wish chayote would grow in the Pacific Northwest. I would never plant another zucchini.
I think it is poisonous, when eaten raw.
Juict fries
With french fries you are supposed to boil them before frying
😋❣️Now you're talking My Language. We grow and eat Chayote-including the leaves! Definitely not the root. Too fibrous for me.
OK, I tried to get 3 of these guys to shoot, and failed. You are making me go out and try again! Thanks....the expression on your face when you took that first bite! Then you went ahead and took the second bite.....lol! This one is bad tasting, but OK healthwise; you should stop tasting raw potatoes though.
just swap the ketchup out for mayo
The root looks kind of like jícama.
Your knife skills...😒 (or lack thereof) are dangerous. 👀
yeah... so basically you can eat the whole plant...
I’ve never been a chayote look like this. I’ve only seen the green ones
It is the root of a chayote.
LOL
Maybe you should start eating all the meats
Your biceps would appriciate.
I tried. I really did. I check in every now and then because I want to enjoy the content. But the noises you make when eating are horrific and I can't bear to watch it. The slopping, sliming and crunching is too much. It has to be fixed in post. I'm begging you edit it out otherwise I can't come back. It's too much.
Bye✌️ why come to a food channel and complain about eating sounds.
He'd probably rather not have miserable complainers anyway
What a crybaby, my god.
You are free to leave.
@@h.Freeman Please do not speak for another human being that doesn't even know you anime "bro". I'm a video editor so I know how easy it is to change one setting and remove the sounds. Do not equate food channels and eating sounds as though it's industry standard "bro", it's just one setting "bro", the content will be improved by one simple change "bro".
@@SorryImSam listen "bro". Get a life
@@h.Freeman Okay "bro" calm down white knighting "bro" showing your age "bro" oh no he said get a life "bro" with an anime profile picture "bro"