Mirliton or chayote is an attractive, pale green squash that I first heard of and had in Haiti. Prepared roasted, boiled, sauteed or stuffed, even squash haters and children like this mild tasting vegetable.
Feeling a bit run down and sluggish, I thought that a quick saute of mirliton would see me right, washing away the residue of fast food grease and food “product” in my digestive system. It would also taste good. I like mirliton a lot. No meat, Vegetarians! Side dish Carnivores 🙂
This is the pommelo season! The best ones I’ve ever had are imported to France from China, but since I bought this one at the Ramstein commissary and we Americans, along with the English I believe, are not obliged to label produce with the country of origin, I don’t know where it came from. And really, anybody loving that fast food doesn’t really care 😀 I can’t help myself. Anyway, it was a good pommelo. “Probably GM”, someone softly ranted.
In keeping with the detoxification theme, I ate a whole pommelo tossed with mint leaves. Greed or need? You decide 🙂
2 scallions, thinly sliced
2 large garlic cloves, thinly sliced
1 red bell pepper, diced
2 tbsp olive oil
Fresh oregano, leaves from 2 sprigs
2 mirliton, halved, peeled, seeded and cut into chunks
1 tsp Creole seasoning (Emeril’s essence or whatever)
2 tbsp water
Saute the scallions, garlic and bell pepper in the olive oil until the pepper is crisp tender. Add the oregano and mirliton, then saute for an additional 2 minutes. Stir in the Creole seasoning and water, cover and steam for 15 minutes.